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Recipe by

Lentils.org

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French-Style Lentil Salad

Prep Time: 25 Minutes

Total time: 35 Minutes

Servings: 10

A lightly marinated salad of lentils, red onion, cherry tomatoes, cucumber, parsley, and chives in a simple mustard vinaigrette.

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Recipe by

Lentils.org

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Ingredients

Directions

Nutrition

Ingredients

    2 ½ cups (625 mL) whole red lentils, dry, rinsed

    5 cups (1.25 L) vegetable broth

    2 bay leaves

    ½ cup (125 mL) extra virgin olive oil

    ¼ cup (60 mL) Dijon mustard

    ¼ cup (60 mL) lemon juice

    1 Tbsp (15 mL) dried thyme

    salt and pepper, to taste

    1 cup (250 mL) red onion, thinly sliced

    2 cups (500 mL) cherry tomatoes, halved

    1 cup (250 mL) cucumber, diced

    ½ cup (125 mL) chopped fresh parsley

    ¼ cup (60 mL) chopped fresh chives

    crumbled Goat’s cheese (optional)


Directions

  1. In a large pot, combine lentils, broth, and bay leaves. Bring to a boil, reduce heat and simmer for 15-17 minutes or until lentils are tender. Drain lentils and discard the bay leaves.
  2. In a small bowl, whisk together oil, mustard, lemon juice, and thyme. Season with salt and pepper to taste.
  3. In a large bowl or serving dish, combine cooked lentils, red onion, cherry tomatoes, cucumber, parsley, and chives.
  4. Pour prepared dressing over salad ingredients and toss gently to coat everything evenly.
  5. Season with salt and pepper to taste. Serve immediately or refrigerate for at least 30 minutes to allow the flavors to combine.
  6. For a richer flavor, crumble Goat’s cheese over top of the salad before serving.

Nutritional Information

  • Serving Size: 1 cup (250 mL)
  • Per serving:
  • Calories 320
  • Total Fat 12 g
  • Saturated Fat 1.5 g
  • Cholesterol 0 mg
  • Carbohydrates 39 g
  • Dietary Fibre 9 g
  • Sugar 3 g
  • Protein 13 g
  • Sodium 330 mg
  • Potassium 638 mg
  • Folate 11 mcg