French Lentil Salad
Updated April 30, 2025
- Total Time
- 1 hour 10 minutes
- Prep Time
- 30 minutes
- Cook Time
- 40 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 1½cups dried lentils (preferably French green lentils)
- 5thyme sprigs, plus 2 teaspoons thyme leaves
- 5small rosemary sprigs
- 2fresh bay leaves
- ¼cup red wine vinegar
- 3tablespoons extra-virgin olive oil, plus more to taste
- 1tablespoon Dijon mustard
- 2teaspoons honey
- 1large lemon, zested and juiced
- Salt and freshly cracked black pepper
- 2medium shallots, trimmed, halved and sliced lengthwise (about 6 ounces)
- 2 to 3small garlic cloves, minced
- 3medium carrots, thinly sliced (about 8 ounces)
- 1small head radicchio, halved, cored and thinly sliced (about 6 ounces)
- 1large bunch parsley leaves and stems, finely chopped (about 4 ounces)
- 1tablespoon roughly chopped dill
- 2teaspoons chopped tarragon leaves
Nutritional analysis per serving (8 servings)
226 calories; 6 grams fat; 1 gram saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 35 grams carbohydrates; 7 grams dietary fiber; 5 grams sugars; 11 grams protein; 364 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
Preparation
- Step 1
Sort through lentils, removing any small pebbles or stones, then rinse lentils well. Using kitchen twine, tie the thyme sprigs, rosemary sprigs and bay leaves together in a small bundle to form a bouquet garni. (While not essential, this will make it easier to discard the herbs after cooking.)
- Step 2
Add lentils and bouquet garni to a large pot and add enough water to cover by 2 inches. Bring to a boil on high then reduce heat to maintain a simmer. Cover and simmer until lentils are tender, 12 to 20 minutes, depending on the type of your lentils. Discard the bouquet garni. Drain the lentils and rinse with cold water. Line a sheet pan with a towel and pour lentils out evenly onto the pan to dry and cool.
- Step 3
While the lentils cook, prepare the vinaigrette: In a large bowl, combine vinegar, olive oil, mustard, honey, thyme leaves, half the lemon juice, 1 tablespoon salt and 2 teaspoons pepper; whisk well. Add the shallots and garlic and mix well to combine.
- Step 4
Stir in the carrots and radicchio to coat, then add the cooled lentils and toss again. Stir in the parsley, dill, tarragon and half the lemon zest.
- Step 5
Taste and adjust the seasonings for salt and pepper. Finish with a generous drizzle of olive oil, lemon juice to taste and a few more pinches of lemon zest. This salad can keep covered in the refrigerator for up to 4 days, but it likely won’t last that long. The flavor will improve with time, but you will need to readjust the seasoning again upon serving.
Private Notes
Comments
I grew up eating that as a cheap meal made with canned lentils, tomato, shallots, hard boiled eggs and vinaigrette made from the bottom of the moutarde à l’ancienne pot. It’s healthy and affordable and I now make it to my close ones here in the US. I sometimes add blood orange, fennel, cumin and flat parsley mint to make it fancy.
If the dressing is added to warm lentils the flavor will permeate them more effectively.
Shortcut: use Trader Joe’s precooked lentils! They are delicious!
One tablespoon of salt in the dressing is WAY too much!
A pound of lentils surely needs a tablespoon of kosher salt. But whisking it into roughly half a cup of oil, vinegar and lemon juice (a challenge in and of itself) yields a sharp, salty result. Not bad, just means you need other dishes, fish or other protein, to complement and distract. Next time I’ll add the salt to the lentils when they are 10 minutes shy of being done and make this traditional French vinaigrette in the traditional way: with salt and pepper to taste, understanding that lentils may need more than a green salad. Use the herbs in any combination that suits your personal taste, but certainly keep the quantity of fresh parsley which could even stand alone. Love the combination of root carrot, chicory radicchio and generous amount of shallots. This is a versatile keeper, although I’m not quite sure how to rate it because of the salt treatment.
I don't quite get the reference to "chicory" in the description?
Radicchio is in the chicory family.
@Beth I believe chicory describes a bitter leaf like radicchio or endive. I meant that the bitterness of the radicchio combines nicely with the sweeter carrots, and that you could achieve a similar result with different vegetables if you pay attention to those flavor profiles.
Advertisement