French lentil salad is one of those deceptively simple recipes where tiny details decide whether it tastes "meh" or restaurant-level. I tested this version specifically for the perfect texture - so that it's tender, never mushy - and that classic French bistro flavor: warm lentils, shallot-Dijon vinaigrette, & fresh herbs.
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French green lentils (lentils du Puy) are ideal here because they keep their shape and stay pleasantly firm in a salad. The base recipe is vegetarian, with an easy vegan swap if you want a dairy-free finish.
If you love lentils as much as I do, don't miss my easy lentil soup for chilly nights and my hearty lentil sloppy joes when you want big comfort-food energy. Both are proof that lentils can do it all!
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Ingredient Notes (& Smart Swaps)
- French green lentils (lentils du Puy): Best for salad because they stay firm and hold their shape. Swap: regular green or brown lentils work, but start checking them early so they don't turn mushy. Avoid red/yellow lentils (they'll fall apart).
- Aromatics for cooking (thyme & bay leaves): Infuse the lentils as they simmer so the salad tastes seasoned from the inside, not just dressed on top.
- Red wine vinegar, extra-virgin olive oil, & Dijon: The classic French vinaigrette backbone: it's tangy, peppery, and emulsifies well. Swap: sherry or champagne vinegar are the closest alternatives; apple cider vinegar will work in a pinch, but it's slightly fruitier.
- Lemon juice: Brightens and lifts the whole salad.
- Shallots & garlic: Part of your flavor base that adds savory depth; shallots are more classic and less sharp than onion. Optional swap: use a smaller amount of thinly sliced red onion.
- Carrots: Sweet crunch that balances the acidity.
- Kale: Adds texture and makes the salad feel more substantial. Swap: arugula for a peppery bite, or radicchio for a bitter flavor.
- Goat cheese or feta cheese: Adds creaminess and richer, savory flavor.
Best Lentils for Lentil Salad (& What To Avoid)
- Use French green/Puy lentils for a firm salad texture that's not mushy.
- Avoid red/yellow lentils here (they will fall apart).
- If using regular green/brown lentils, watch the cook time closely and start checking them early.
How To Cook Lentils So They Don't Get Mushy
- Simmer lentils gently until tender but still firm, then drain well.
- Salt the water moderately; add bay leaf & thyme if you want classic French aromatics.
- Don't over-stir while simmering, as it encourages splitting.
How To Make French Lentil Salad
Rinse lentils well and transfer them to a medium saucepan with 4 cups lightly salted water. Add the bay leaf and thyme sprigs, and bring to a boil. Cover and reduce heat to a simmer, cooking until lentils are tender, around 30-40 minutes. If you're NOT using French green lentils, they will cook much faster (follow package instructions).
While the lentils are cooking, prepare the vinaigrette: In a large bowl, whisk together the red wine vinegar, mustard, lemon juice, salt, and pepper. While continuously whisking, slowly pour in olive oil, and whisk until well combined. Add in the shallots and garlic and combine well.
Drain lentils and stir them into the dressing while they're still warm, making sure to coat all of the lentils. Remove the bay leaf and thyme sprigs, and cool dressed lentils to room temperature, about 30 minutes.
Stir in the carrots and kale, and toss to coat. Mix in the parsley, walnuts, and goat cheese. If the lentils are still warm, wait to add the goat cheese, unless you want it a bit melted. Season to taste with additional salt and pepper. The salad is best served warm or at room temperature. Cover and store in the fridge for up to 4 days.
Variations
- Vegan/dairy-free: Omit the goat cheese/feta completely, or use a vegan goat cheese alternative.
- Nicoise-ish: Add olives, cherry tomatoes, and steamed green beans.
Make Ahead, Storage, & Meal Prep
- This is a salad that tastes better after it sits; make it up to 1 day ahead of time.
- Store in an airtight container for up to 4 days; refresh it with a splash of vinegar/olive oil before serving.
- If adding goat cheese or feta, add it just before serving for the best texture.
What To Serve with French Lentil Salad
- I love serving this with crusty bread, rolls, or chewy focaccia.
- For a soup & salad combo, try my roasted cauliflower soup with no heavy cream or roasted carrot, squash, & ginger soup
FAQs
Yes, but drain and rinse well; expect a softer texture.
You can serve it either way, but it's best at room temperature or warm.
Add more herbs, a splash of vinegar, and potentially more salt.
Freezing isn't ideal, as many of the ingredients will soften. However, you can freeze cooked lentils and assemble the salad later.
More Salad Recipes
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French Lentil Salad Recipe
Ingredients
- 1 ½ cups French green lentils
- 2 bay leaves
- 5 thyme sprigs
- 1 ½ Tablespoons red wine vinegar
- 1 Tablespoon Dijon mustard
- 1 Tablespoon fresh lemon juice (about ½ lemon)
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- ¼ cup extra-virgin olive oil
- 2 medium shallots, trimmed, halved, and sliced lengthwise
- 3 garlic cloves, minced
- 3 medium carrots, thinly sliced
- 1 large bunch Tuscan kale (lacinato kale), thinly sliced
- ½ cup flat-leaf parsley, finely chopped
- ½ cup walnuts, toasted and coarsely chopped
- ½ cup crumbled goat cheese or feta cheese
Instructions
- Rinse lentils well and transfer them to a medium saucepan with 4 cups lightly salted water. Add the bay leaf and thyme sprigs, and bring to a boil. Cover and reduce heat to a simmer, cooking until lentils are tender, around 30-40 minutes. If you're NOT using French green lentils, they will cook much faster (follow package instructions).
- While the lentils are cooking, prepare the vinaigrette: In a large bowl, whisk together the red wine vinegar, mustard, lemon juice, salt, and pepper. While continuously whisking, slowly pour in olive oil, and whisk until well combined. Add in the shallots and garlic and combine well.
- Drain lentils and stir them into the dressing while they're still warm, making sure to coat all of the lentils. Remove the bay leaf and thyme sprigs, and cool dressed lentils to room temperature, about 30 minutes.
- Stir in the carrots and kale, and toss to coat. Mix in the parsley, walnuts, and goat cheese. If the lentils are still warm, wait to add the goat cheese, unless you want it a bit melted. Season to taste with additional salt and pepper. The salad is best served warm or at room temperature. Cover and store in the fridge for up to 4 days.
Barb says
This recipe looks delicious. I will be trying it!