Introduction: Can a Salad Be Hearty, Bright, and Perfect for Any Occasion?
Craving a vibrant, versatile dish that’s as satisfying as a main course or a stunning side? French Lentil Salad, created by Lisa Donovan, combines nutty French green lentils with crisp vegetables, fresh herbs, and a tangy vinaigrette for a flavor-packed meal. Rated 5.0 out of 5 stars from 1,750 reviews, this make-ahead-friendly salad is perfect for meal prep or gatherings. Ready to elevate your salad game? Let’s dive into this dynamic recipe!
Overview: Why French Lentil Salad Shines
French Lentil Salad is loved for its bright flavors, hearty texture, and adaptability. Here’s what makes it special:
- Time Requirement: 30 minutes prep, 40 minutes cooking, totaling 1 hour 10 minutes.
- Difficulty Level: Easy—requires simmering, chopping, and mixing, perfect for all skill levels.
- Why It’s Special: French green lentils hold their shape, paired with a zesty vinaigrette, crunchy carrots, bitter radicchio, and fresh herbs. This recipe yields about 9 cups, serving 6-8 as a side or 4-6 as a light meal, ideal for weeknight dinners, meal prep, or potlucks.
Perfect as a standalone dish or paired with roasted chicken or fish for a complete meal.
Essential Ingredients
French Lentil Salad uses simple ingredients for a bold, fresh result. Here’s what you’ll need for about 9 cups:
- 1 ½ cups dried lentils (preferably French green lentils): Nutty, firm base.
- 5 thyme sprigs, plus 2 teaspoons thyme leaves: Adds earthy, herbal flavor.
- 5 small rosemary sprigs: Contributes aromatic depth.
- 2 fresh bay leaves: Enhances savory notes.
- ¼ cup red wine vinegar: Provides tangy acidity.
- 3 tablespoons extra-virgin olive oil, plus more for serving: Forms the vinaigrette base.
- 1 tablespoon Dijon mustard: Adds sharpness and emulsifies the dressing.
- 2 teaspoons honey: Balances with subtle sweetness.
- 1 large lemon, zested and juiced: Brings bright, citrusy flavor.
- Salt and freshly cracked black pepper: Seasons the salad.
- 2 medium shallots, trimmed, halved, and sliced lengthwise (about 6 ounces): Adds mild oniony crunch.
- 2-3 small garlic cloves, minced: Infuses savory depth.
- 3 medium carrots, thinly sliced (about 8 ounces): Contributes sweet crunch.
- 1 small head radicchio, halved, cored, and thinly sliced (about 6 ounces): Adds bitter, colorful contrast.
- 1 large bunch parsley leaves and stems, finely chopped (about 4 ounces): Provides fresh, herbaceous flavor.
- 1 tablespoon roughly chopped dill: Adds bright, grassy notes.
- 2 teaspoons chopped tarragon leaves: Brings anise-like complexity.
Why These Ingredients Matter
- French Green Lentils: Hold their shape better than other lentils, providing a firm texture.
- Vinaigrette: Red wine vinegar, Dijon, and honey create a balanced, tangy dressing.
- Vegetables: Carrots and radicchio add crunch and color; shallots and garlic bring depth.
- Herbs: Parsley, dill, tarragon, thyme, and rosemary elevate freshness and complexity.
Substitutions and Variations
- French Green Lentils: Swap with black beluga lentils or brown lentils (adjust cooking time).
- Red Wine Vinegar: Use white wine vinegar, apple cider vinegar, or balsamic vinegar.
- Olive Oil: Replace with avocado oil for a neutral flavor.
- Dijon Mustard: Substitute with whole-grain mustard or 1 teaspoon mustard powder.
- Honey: Use maple syrup or agave for vegan.
- Radicchio: Swap with endive, arugula, or red cabbage for a similar bitter bite.
- Herbs: Replace dill or tarragon with basil or cilantro; omit rosemary if unavailable.
- Vegan Option: Naturally vegan; use maple syrup or agave instead of honey.
- Gluten-Free: Naturally gluten-free; ensure mustard is gluten-free.
- Flavor Variations:
- Cheesy Lentil Salad: Add ½ cup crumbled feta or goat cheese after mixing.
- Spicy Lentil Salad: Include ¼ teaspoon chili flakes in the vinaigrette.
- Mediterranean Lentil Salad: Add ½ cup chopped sun-dried tomatoes and ¼ cup olives.
- Nutty Lentil Salad: Toss in ¼ cup toasted almonds or walnuts.
- Citrus Burst Salad: Add 1 tablespoon orange zest with the lemon zest.
Step-by-Step Instructions
Making French Lentil Salad is a straightforward process that yields a hearty, flavorful dish. Let’s get cooking!
Step 1: Gather and Prep
- Gather all ingredients: 1 ½ cups lentils, 5 thyme sprigs, 2 teaspoons thyme leaves, 5 rosemary sprigs, 2 bay leaves, ¼ cup red wine vinegar, 3 tablespoons olive oil, 1 tablespoon Dijon mustard, 2 teaspoons honey, 1 lemon, salt, pepper, 2 shallots, 2-3 garlic cloves, 3 carrots, 1 radicchio head, 1 bunch parsley, 1 tablespoon dill, 2 teaspoons tarragon.
- Sort through lentils to remove debris; rinse well.
- Thinly slice shallots and carrots; core and thinly slice radicchio; mince garlic; finely chop parsley, dill, and tarragon; zest and juice lemon.
- Tie thyme sprigs, rosemary sprigs, and bay leaves into a bouquet garni with kitchen twine.
Tip: Prep vegetables and herbs while lentils cook to save time; slice carrots thinly for crunch.
Step 2: Cook the Lentils
- In a large pot, combine 1 ½ cups lentils and the bouquet garni; cover with water by 2 inches.
- Bring to a boil over high heat, then reduce to a simmer and cover.
- Cook until lentils are tender, 12-20 minutes (check at 12 minutes to avoid overcooking).
- Discard bouquet garni; drain lentils and rinse with cold water.
- Spread lentils on a towel-lined sheet pan to dry and cool.
Tip: Test lentils early to ensure they stay firm; cool quickly to stop cooking.
Step 3: Make the Vinaigrette
- In a large bowl, whisk together ¼ cup red wine vinegar, 3 tablespoons olive oil, 1 tablespoon Dijon mustard, 2 teaspoons honey, 2 teaspoons thyme leaves, half the lemon juice, 1 tablespoon salt, and 2 teaspoons black pepper until emulsified.
- Add sliced shallots and minced garlic; mix well.
Tip: Whisk vigorously for a smooth vinaigrette; taste and adjust seasoning if needed.
Step 4: Assemble the Salad
- Add sliced carrots and radicchio to the vinaigrette; toss to coat.
- Add cooled lentils; toss again to combine.
- Stir in chopped parsley, 1 tablespoon dill, 2 teaspoons tarragon, and half the lemon zest.
Tip: Toss gently to avoid crushing lentils; ensure even coating for maximum flavor.
Step 5: Serve
- Taste and adjust seasoning with salt, pepper, extra lemon juice, or olive oil as needed.
- Finish with a generous drizzle of olive oil and a sprinkle of remaining lemon zest.
- Serve as a side (about 1-1 ½ cups per serving for 6-8) or a light meal (about 2 cups per serving for 4-6).
- Pair with roasted chicken, fish like miso-turmeric salmon, or holiday dishes like roasted broccoli.
Tip: Serve at room temperature or chilled; adjust seasoning before serving if refrigerated.
Assembly: Building the Perfect French Lentil Salad
Making French Lentil Salad is all about balancing textures and flavors. Here’s how to make it shine:
- Lentils: Firm, nutty base that holds up to marinating.
- Vegetables: Carrots and radicchio add crunch and bitter contrast.
- Vinaigrette: Tangy, mustardy dressing ties everything together.
- Herbs and Zest: Parsley, dill, tarragon, and lemon zest elevate freshness.
Presentation Tips
- Serve in a large, shallow bowl to showcase vibrant colors.
- Garnish with extra lemon zest and a drizzle of olive oil for elegance.
- Pair with holiday dishes like crispy chicken with lime butter or desserts like French apple tart for a festive spread.
Storage and Make-Ahead Tips
French Lentil Salad is perfect for meal prep and improves with time.
- Storage:
- Store in an airtight container in the refrigerator for up to 4 days.
- Freezing is not recommended, as vegetables and herbs lose texture.
- Make-Ahead:
- Cook lentils and prep vinaigrette up to 2 days ahead; refrigerate separately.
- Chop vegetables and herbs up to 1 day ahead; store separately.
- Assemble up to 1 day ahead; adjust seasoning and add fresh herbs before serving.
- Reheating: Serve cold or at room temperature; no reheating needed.
- Tip: Refresh with extra lemon juice, olive oil, or cheese (like feta) after a day or two.
Recipe Variations
French Lentil Salad is versatile and easy to customize. Here are some fun twists:
- Lentil and Feta Salad: Add ½ cup crumbled feta for creamy tang.
- Vegan Lentil Salad: Naturally vegan; use maple syrup instead of honey.
- Gluten-Free: Naturally gluten-free; ensure mustard is gluten-free.
- Warm Lentil Salad: Serve lentils warm with sautéed carrots and wilted radicchio.
- Roasted Vegetable Lentil Salad: Roast carrots with 1 tablespoon olive oil before adding.
Nutrition Information (Per Serving, Based on 6 Servings)
- Calories: Approximately 200-250 kcal (varies with oil and portion size).
- Protein: Moderate, from lentils.
- Fat: Moderate, from olive oil.
- Carbs: Moderate, from lentils and vegetables.
- Note: For precise nutrition, calculate based on specific ingredients and portion sizes.
Conclusion: Savor the Bright, Hearty Bliss!
French Lentil Salad is the dish that brings vibrant, dynamic flavors to every bite. With its nutty lentils, crisp vegetables, and fresh herbs, it’s perfect for meal prep, light lunches, or as a side for roasted meats. Easy to make and endlessly adaptable, this recipe is sure to become a staple. So, grab your pot, whip up this French-inspired masterpiece, and enjoy a burst of flavor. We’d love to hear how your salad turns out—share your creations in the comments or on social media!
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French Lentil Salad
Description
Craving a vibrant, versatile dish that’s as satisfying as a main course or a stunning side? French Lentil Salad, created by Lisa Donovan, combines nutty French green lentils with crisp vegetables, fresh herbs, and a tangy vinaigrette for a flavor-packed meal
Ingredients
French Lentil Salad uses simple ingredients for a bold, fresh result. Here’s what you’ll need for about 9 cups:
- 1 ½ cups dried lentils (preferably French green lentils): Nutty, firm base.
- 5 thyme sprigs, plus 2 teaspoons thyme leaves: Adds earthy, herbal flavor.
- 5 small rosemary sprigs: Contributes aromatic depth.
- 2 fresh bay leaves: Enhances savory notes.
- ¼ cup red wine vinegar: Provides tangy acidity.
- 3 tablespoons extra-virgin olive oil, plus more for serving: Forms the vinaigrette base.
- 1 tablespoon Dijon mustard: Adds sharpness and emulsifies the dressing.
- 2 teaspoons honey: Balances with subtle sweetness.
- 1 large lemon, zested and juiced: Brings bright, citrusy flavor.
- Salt and freshly cracked black pepper: Seasons the salad.
- 2 medium shallots, trimmed, halved, and sliced lengthwise (about 6 ounces): Adds mild oniony crunch.
- 2–3 small garlic cloves, minced: Infuses savory depth.
- 3 medium carrots, thinly sliced (about 8 ounces): Contributes sweet crunch.
- 1 small head radicchio, halved, cored, and thinly sliced (about 6 ounces): Adds bitter, colorful contrast.
- 1 large bunch parsley leaves and stems, finely chopped (about 4 ounces): Provides fresh, herbaceous flavor.
- 1 tablespoon roughly chopped dill: Adds bright, grassy notes.
- 2 teaspoons chopped tarragon leaves: Brings anise-like complexity.
Why These Ingredients Matter
- French Green Lentils: Hold their shape better than other lentils, providing a firm texture.
- Vinaigrette: Red wine vinegar, Dijon, and honey create a balanced, tangy dressing.
- Vegetables: Carrots and radicchio add crunch and color; shallots and garlic bring depth.
- Herbs: Parsley, dill, tarragon, thyme, and rosemary elevate freshness and complexity.
Substitutions and Variations
- French Green Lentils: Swap with black beluga lentils or brown lentils (adjust cooking time).
- Red Wine Vinegar: Use white wine vinegar, apple cider vinegar, or balsamic vinegar.
- Olive Oil: Replace with avocado oil for a neutral flavor.
- Dijon Mustard: Substitute with whole-grain mustard or 1 teaspoon mustard powder.
- Honey: Use maple syrup or agave for vegan.
- Radicchio: Swap with endive, arugula, or red cabbage for a similar bitter bite.
- Herbs: Replace dill or tarragon with basil or cilantro; omit rosemary if unavailable.
- Vegan Option: Naturally vegan; use maple syrup or agave instead of honey.
- Gluten-Free: Naturally gluten-free; ensure mustard is gluten-free.
- Flavor Variations:
- Cheesy Lentil Salad: Add ½ cup crumbled feta or goat cheese after mixing.
- Spicy Lentil Salad: Include ¼ teaspoon chili flakes in the vinaigrette.
- Mediterranean Lentil Salad: Add ½ cup chopped sun-dried tomatoes and ¼ cup olives.
- Nutty Lentil Salad: Toss in ¼ cup toasted almonds or walnuts.
- Citrus Burst Salad: Add 1 tablespoon orange zest with the lemon zest.
Instructions
Step 1: Gather and Prep
- Gather all ingredients: 1 ½ cups lentils, 5 thyme sprigs, 2 teaspoons thyme leaves, 5 rosemary sprigs, 2 bay leaves, ¼ cup red wine vinegar, 3 tablespoons olive oil, 1 tablespoon Dijon mustard, 2 teaspoons honey, 1 lemon, salt, pepper, 2 shallots, 2-3 garlic cloves, 3 carrots, 1 radicchio head, 1 bunch parsley, 1 tablespoon dill, 2 teaspoons tarragon.
- Sort through lentils to remove debris; rinse well.
- Thinly slice shallots and carrots; core and thinly slice radicchio; mince garlic; finely chop parsley, dill, and tarragon; zest and juice lemon.
- Tie thyme sprigs, rosemary sprigs, and bay leaves into a bouquet garni with kitchen twine.
Tip: Prep vegetables and herbs while lentils cook to save time; slice carrots thinly for crunch.
Step 2: Cook the Lentils
- In a large pot, combine 1 ½ cups lentils and the bouquet garni; cover with water by 2 inches.
- Bring to a boil over high heat, then reduce to a simmer and cover.
- Cook until lentils are tender, 12-20 minutes (check at 12 minutes to avoid overcooking).
- Discard bouquet garni; drain lentils and rinse with cold water.
- Spread lentils on a towel-lined sheet pan to dry and cool.
Tip: Test lentils early to ensure they stay firm; cool quickly to stop cooking.
Step 3: Make the Vinaigrette
- In a large bowl, whisk together ¼ cup red wine vinegar, 3 tablespoons olive oil, 1 tablespoon Dijon mustard, 2 teaspoons honey, 2 teaspoons thyme leaves, half the lemon juice, 1 tablespoon salt, and 2 teaspoons black pepper until emulsified.
- Add sliced shallots and minced garlic; mix well.
Tip: Whisk vigorously for a smooth vinaigrette; taste and adjust seasoning if needed.
Step 4: Assemble the Salad
- Add sliced carrots and radicchio to the vinaigrette; toss to coat.
- Add cooled lentils; toss again to combine.
- Stir in chopped parsley, 1 tablespoon dill, 2 teaspoons tarragon, and half the lemon zest.
Tip: Toss gently to avoid crushing lentils; ensure even coating for maximum flavor.
Step 5: Serve
- Taste and adjust seasoning with salt, pepper, extra lemon juice, or olive oil as needed.
- Finish with a generous drizzle of olive oil and a sprinkle of remaining lemon zest.
- Serve as a side (about 1-1 ½ cups per serving for 6-8) or a light meal (about 2 cups per serving for 4-6).
- Pair with roasted chicken, fish like miso-turmeric salmon, or holiday dishes like roasted broccoli.
Tip: Serve at room temperature or chilled; adjust seasoning before serving if refrigerated.
FAQs
1. Why are my lentils mushy?
Overcooking or using non-French green lentils can cause mushiness; check at 12 minutes and use French lentils for firmness.
2. Can I use other lentils?
Yes, black beluga or brown lentils work; adjust cooking time (10-15 minutes for beluga, 15-20 for brown).
3. Is this recipe gluten-free?
Yes, naturally gluten-free; ensure Dijon mustard is gluten-free.
4. Why is my salad bland?
Insufficient seasoning or marinating time can dull flavors; adjust salt, pepper, and lemon juice, and let sit for at least 30 minutes.
5. Can I make this in advance?
Yes, prep and assemble up to 1 day ahead; refresh with lemon and oil before serving.
6. What are the health benefits of this dish?
Lentils provide protein and fiber; vegetables and herbs offer vitamins; moderate in fat, ideal for balanced meals.