Lentil Salad Recipe

Name: Lentil Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 onion, cut in half; 1 whole clove; 10 ounces puy lentils; 1 carrot, cut in large sticks; bouquet garni; 1 stalk celery, cut in small sticks; savory, one sprig; 1 onion, finely chopped; 3 garlic cloves, finely chopped; 2 tablespoons chopped fresh parsley; 4 teaspoons chopped fresh cilantro; 1 tomatoes, cut in large cubes; ⅔ cup toasted slivered almonds; 1 tablespoon Dijon mustard; ¼ cup olive oil; 2 tablespoons sherry wine vinegar; salt and pepper

Servings: persons

1 onion, cut in half
1 whole clove
10 ounces puy lentils
1 carrot, cut in large sticks
bouquet garni
1 stalk celery, cut in small sticks
savory, one sprig
1 onion, finely chopped
3 garlic cloves, finely chopped
2 tablespoons chopped fresh parsley
4 teaspoons chopped fresh cilantro
1 tomatoes, cut in large cubes
⅔ cup toasted slivered almonds
1 tablespoon Dijon mustard
¼ cup olive oil
2 tablespoons sherry wine vinegar
salt and pepper

1
Insert clove into one onion half.
2
Place lentils in a large saucepan and cover with water to 3/4 inch above lentils.
3
Add carrot, onion halves, bouquet garni, celery and savory and bring to a boil.
4
Reduce heat to medium low, cover and simmer until lentils are tender but firm, 20-30 minutes.
5
Transfer to a dish and allow to cool slightly.
6
Discard carrot, onion halves, bouquet garni, celery and savory.
7
Dressing: in a bowl combine mustard, oil, vinegar, salt and pepper to taste.
8
While lentils are still warm, add dressing, finely chopped onion and garlic, parsley and cilantro.
9
Cover and marinate for 2 hours.
10
Just before serving, add tomatoes and almonds.

511

kcal

Calories

Fat

Carbs

Protein

Fat 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

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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 17 ingredients. The key ingredients include: 1 onion, cut in half, 1 whole clove, 10 ounces puy lentils, 1 carrot, cut in large sticks, and more.

Yes, Lentil Salad 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!

Lentil Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions