Lentil Salad Recipe

Name: Lentil Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces French green lentils; 2 bay leaves; 1 sprig fresh thyme; 1 carrot, finely chopped; 1 stalk celery, finely chopped; 2 tablespoons minced shallots; 1 teaspoon minced garlic; 2 plum tomatoes, seeded and sliced thinly; 2 tablespoons chopped herbs (parsley, thyme, oregano); Salt and freshly ground black pepper; French Vinaigrette, recipe follows; 1/2 pound thick-cut bacon, cut crosswise into 1/4-inch-thick strips, cooked until crisp, and drained; 4 ounces crumbled goat cheese

Servings: persons

8 ounces French green lentils
2 bay leaves
1 sprig fresh thyme
1 carrot, finely chopped
1 stalk celery, finely chopped
2 tablespoons minced shallots
1 teaspoon minced garlic
2 plum tomatoes, seeded and sliced thinly
2 tablespoons chopped herbs (parsley, thyme, oregano)
Salt and freshly ground black pepper
French Vinaigrette, recipe follows
1/2 pound thick-cut bacon, cut crosswise into 1/4-inch-thick strips, cooked until crisp, and drained
4 ounces crumbled goat cheese

1
In a medium saucepan, combine the lentils, bay leaves, thyme, carrot, celery, shallot, and garlic.
2
Cook until vegetables are soft.
3
Cover with water by 1-inch, and bring to a boil.
4
Reduce the heat to medium-low and simmer until just tender yet still firm, 15 to 20 minutes.
5
Drain and discard the bay leaves, and thyme.
6
Place the lentil mixture in a large bowl and set aside to cool.
7
Add the tomatoes and chopped herbs and toss the lentils with some of the vinaigrette.
8
Top with bacon and goat cheese and adjust seasoning, if necessary.
9
Serve with crusty bread or fish or chicken.
10
1/3 cup red wine vinegar
11
1 tablespoon minced shallot
12
3 teaspoons Dijon mustard
13
1 teaspoon salt
14
1 teaspoon freshly ground black pepper
15
1 cup vegetable oil
16
Whisk together the vinegar, shallot, mustard, salt and pepper.
17
Then beat in the oil by droplets, whisking constantly.
18
Taste and adjust the seasonings.
19
Use at once or cover and refrigerate, whisking or shaking again before use.

513

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

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 13 ingredients. The key ingredients include: 8 ounces French green lentils, 2 bay leaves, 1 sprig fresh thyme, 1 carrot, finely chopped, 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