French Lentil Salad

4.1 (167)

This crockery of tender lentils, with bits of aromatic vegetables and herbs, dressed successful a vinaigrette tin beryllium recovered astatine markets each implicit France. Crumbled feta oregon caller goat food (chèvre) sometimes appears, turning a broadside crockery into 1 that — with a hunk of crusty breadstuff — tin beryllium a main course. In this version, inspired by 1 from cook and nutrient writer David Lebovitz, you’ll sauté finely diced shallots, carrots and celery successful olive oil, letting them sweat and soften earlier tossing them with the lentils, dressing and cheese. It’s an other step, but 1 that enhances the spirit of the crockery tremendously.

Freshly cooked French lentils du Puy are beauteous here, but immoderate brownish oregon greenish lentil, cooked — oregon canned, drained and rinsed — works well.

This magnitude of crockery makes capable for 4 main-course servings oregon 6 arsenic a side.

Inspired by a look from cookbook writer David Lebovitz.

Ingredients

Nutritional Facts

Per serving (1 cup), based connected 4

• Calories

  384

• Fat

  29 g

• Saturated Fat

  8 g

• Carbohydrates

  20 g

• Sodium

  425 mg

• Cholesterol

  16 mg

• Protein

  13 g

• Fiber

  5 g

• Sugar

  5 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

Inspired by a look from cookbook writer David Lebovitz.

Tested by Hattie Ulan.

Published March 10, 2026

Related Recipes

• Black Lentil Salad With Vegetables and Herbs
• Lentil Salad With Pickled Rhubarb, Chevre and Arugula
• Couscous and Lentil Greek Salad
• Wheat Berry and Lentil Salad With Carrots, Parsley and Harissa