Easy Lentil Salad Recipe

Name: Easy Lentil Salad Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups water; 3/4 cup green or black lentils; 1 teaspoon kosher salt, plus more as needed; 12 (1/2-inch-thick) baguette slices (from about half a baguette); Extra-virgin olive oil; Freshly ground black pepper; 1/2 small fennel bulb, trimmed and halved; 1 bunch frisee or curly endive; 8 cherry tomatoes, halved; Dijon Vinaigrette; 2 tablespoons finely chopped fresh Italian parsley leaves; 2 ounces chevre (fresh goat cheese)

Servings: persons

1 1/2 cups water
3/4 cup green or black lentils
1 teaspoon kosher salt, plus more as needed
12 (1/2-inch-thick) baguette slices (from about half a baguette)
Extra-virgin olive oil
Freshly ground black pepper
1/2 small fennel bulb, trimmed and halved
1 bunch frisee or curly endive
8 cherry tomatoes, halved
Dijon Vinaigrette
2 tablespoons finely chopped fresh Italian parsley leaves
2 ounces chevre (fresh goat cheese)

1
Heat the oven to 375 degrees F and arrange a rack in the middle.
2
In a small saucepan, bring the water to a boil over high heat.
3
Add the lentils and measured salt, reduce the heat to low, and simmer until most of the liquid has been absorbed and the lentils are tender, about 15 minutes.
4
Drain through a fine-mesh strainer and transfer to a large bowl.
5
Let cool to room temperature, about 20 minutes.
6
Meanwhile, place the baguette slices on a baking sheet, brush with olive oil, and season with salt and pepper.
7
Bake until golden brown, about 5 minutes; set aside.
8
Cut the fennel lengthwise into paper-thin slices and place in the bowl with the lentils; set aside.
9
Trim the frisee or endive by using a knife or scissors to remove any dark green leaves (use only the white and light green parts).
10
Cut the head in half crosswise, then cut off and discard the stem end.
11
Pull apart the remaining leaves, wash, and dry thoroughly.
12
Add to the bowl of lentils and fennel.
13
Add the tomatoes, vinaigrette, and parsley, season with salt and pepper, and toss to combine.
14
Spread the goat cheese on the toasted baguette slices and serve with the salad.

kcal

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Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 1/2 cups water, 3/4 cup green or black lentils, 1 teaspoon kosher salt, plus more as needed, 12 (1/2-inch-thick) baguette slices (from about half a baguette), and more.

Yes, Easy Lentil Salad Recipe falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!