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French Lentil Salad with Recent Herbs

This French Lentil Salad recipe is a flavourful mixture of contemporary components which might be easy to arrange in half-hour.

French lentil salad with fresh herbs, sweet potato and diced vegetables in a bowl garnished with fresh mint leaves.

Desk of Contents

Why This Recipe Works

The bottom of the dish is French inexperienced lentils, also called Puy lentils, which maintain their form when cooked, making them excellent for salads.

The candy potatoes are tossed in olive oil, salt and pepper and roasted till caramelized so as to add a contact of sweetness to the salad.

The tangy fragrant dressing options shallot, white wine vinegar, garlic and Dijon for a zesty mixture that brings every thing collectively and enhances the earthy lentils and candy potatoes, and the contemporary herbs add a pop of freshness to the salad.

Finely, dried cranberries, pumpkin seeds and a finely diced greens add extra taste, texture and crunch. If you happen to’re on the lookout for a easy salad made with healthful components that’s excellent for making prematurely and could be served as a fundamental dish or aspect, you’ll love this French lentil salad!

For easier recipes like this, this Lentil Kale Salad, Mediterranean Rice and Lentils and Roasted Vegetable Lentil Salad are all fantastic plant-based recipes too.

Ingredient Notes

  • Candy Potato: Technically elective so be happy to skip it in the event you’re quick on time or don’t have a candy potato readily available. I just like the sweetness and selection it provides to the salad. You might substitute any winter squash, roasted cauliflower or one other roasted vegetable.
  • Olive Oil: You’ll want some oil for roasting the candy potato and making the salad dressing. You should utilize your most popular cooking oil for roasting however an excellent extra-virgin olive oil is usually recommended for the dressing.
  • Lentils: Use French inexperienced lentils or black beluga lentils. You’ll be able to substitute common inexperienced or brown lentils.
  • Shallot: You’ll want one small shallot or roughly 2-3 tbsp minced for the salad dressing. If you happen to don’t have one accessible, it’s alright to omit this ingredient.
  • Dijon Mustard: You should utilize any Dijon mustard or entire grain mustard of alternative.
  • Vinegar: Pink wine vinegar or white wine vinegar is usually recommended. You’ll be able to substitute apple cider vinegar or lemon juice. Balsamic vinegar would additionally work however I choose white wine vinegar for this recipe.
  • Recent Herbs: The recipe requires contemporary mint, parsley and chives. Combine and match with different herbs like dill, cilantro and basil.
  • Cranberries: Substitute raisins or chopped dates.
  • Pumpkin Seeds: Substitute sunflower seeds, chopped walnuts, almonds or pistachios.

Please see the recipe card on the finish of the submit for the entire ingredient listing with measurements and detailed directions.

Variations & Additions

This salad is well customizable and there’s no must be actual with the veggies so you may simply combine and match to make it your personal.

  • Chop up 2-3 cups of cauliflower and roast them with the candy potato, or use as a substitute of candy potato.
  • Serve topped with crumbled feta cheese or goat cheese.
  • Pink bell peppers could be added along with the opposite greens or as an alternative choice to one in all them.
  • For a bit of warmth, add as much as 1/2 tsp crimson pepper flakes to the salad dressing.
  • Combine in a handful of any salad greens or child spinach on the finish so as to add greens to the salad.

Step-by-Step Directions

Small cubes of roasted sweet potato on a baking tray.

Step 1: Dice the candy potato and toss with 1 tbsp olive oil, salt and pepper on a baking tray. Roast for about 20-25 minutes at 400 F.

Cooked french lentils in a pot with a spoon.

Step 2: Rinse the lentils in chilly water then add to a medium pot with 3 cups water. Add the garlic powder and generously salt.

Convey to a boil then scale back the warmth, cowl and frivolously simmer till tender, about 20 minutes. Drain lentils if there may be any extra water remaining.

A shallot dijon salad dressing in a large bowl.

Step 3: Add the entire salad gown components to a big mixing bowl or serving bowl and whisk to mix.

Chopped herbs, onion, carrot and celery on a wooden cutting board.

Step 4: Chop the celery, onion, carrot and contemporary herbs.

French lentil salad with vegetables in a large bowl.

Step 5: Add the cooked lentils, roasted candy potatoes, greens, cranberries and pumpkin seeds to the bowl with the dressing and toss to mix.

Forkful of french lentil and fresh herb salad held over a bowl of the salad.

Recipe FAQs

Can I take advantage of common inexperienced lentils or brown lentils?

Sure. They’ll have a barely totally different taste and texture than French lentils however they can be utilized within the recipe, swapped 1:1.

Can I take advantage of crimson lentils?

No. This recipe is finest with French lentils (lentilles du puy or le puy lentils), black beluga lentils or common inexperienced or brown lentils.

How lengthy does French lentil salad maintain?

You’ll be able to retailer this salad in an hermetic container within the fridge for as much as 5 days.

Is that this a relaxing or heat lentil salad?

It may be both. With heat lentils added proper after cooking it will likely be a heat salad. After storing, it may be served at room temperature, chilled or frivolously heated within the microwave.

Did you do this recipe? I’d love to listen to about it! Scroll right down to the remark part to depart a star ranking and overview.


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A lentil salad made with French lentils, greens and herbs and zesty dressing for a wholesome, hearty dish full of contemporary flavors.

  • 1 medium candy potato, cubed (roughly 1 cup, 200g)
  • 1 tbsp olive oil (15 mL)
  • salt and pepper
  • 1 cup French inexperienced lentils or black beluga lentils, rinsed
  • 1/2 tsp garlic powder
  • 1/4 cup further virgin olive oil (60 mL)
  • 23 tbsp minced shallot
  • 3 cloves garlic, crushed or grated
  • 2 tbsp Dijon mustard
  • 2 tbsp crimson or white wine vinegar
  • 3 tbsp finely chopped contemporary parsley
  • 3 tbsp cup finely chopped contemporary mint leaves
  • 3 tbsp finely chopped contemporary chives, basil or dill
  • 1 carrot, peeled and diced (roughly 1 cup, 150 g)
  • 1 rib celery, diced (roughly 1/2 cup, 75 g)
  • 1/2 a crimson onion, diced (roughly 1/2 cup, 75 g)
  • 1/2 cup dried cranberries (65 g)
  • 1/4 cup pumpkin seeds (60 g)

  1. Preheat the oven to 400 F.
  2. Roast Candy Potato: Lower the candy potato into evenly sized 1/4-inch cubes. Place on a baking tray and add the 1 tbsp olive oil. Season with salt and black pepper and toss to coat. Roast within the oven for 20-25 minutes till tender.
  3. Prepare dinner Lentils: Rinse the lentils then add to a medium pot with 3 cups of water. Salt generously and add the garlic powder. Convey to a delicate boil over medium-high warmth then cowl and scale back the warmth to low and preserve a light-weight simmer for 20-25 minutes till the lentils are tender. Drain off any extra liquid.
  4. Combine Dressing: In a big mixing or serving bowl, add the olive oil, shallot, garlic, mustard and vinegar with a pinch of salt and pepper and whisk to completely mix. Put aside for now.
  5. Put together Recent Components: Finely chop the contemporary herbs and crimson onion. Small cube the celery and carrot.
  6. Combine Salad: As soon as the lentils and candy potato are prepared, add to the bowl with the dressing the remainder of the salad components and toss to mix. Season with extra salt and black pepper, if wanted. Serve instantly with a squeeze of contemporary lemon juice, if desired, and some contemporary mint leaves for garnish.


Retailer lentil salad within the fridge in an hermetic container for as much as 5 days. Serve at room temperature, chilled or frivolously warmed within the microwave.

Serves 4 as a fundamental dish or 6-8 as a aspect dish. Vitamin details are for 1 of 6 servings.


  • Serving Measurement: 1/6
  • Energy: 331
  • Sugar: 13 g
  • Sodium: 596 mg
  • Fats: 15 g
  • Carbohydrates: 41 g
  • Fiber: 6 g
  • Protein: 11 g

Key phrases: french lentil salad


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