French Lentil Salad
Updated April 29, 2025
Linda Xiao for The New York Times. Food stylist: Maggie Ruggiero. Prop Stylist: Sophia Eleni Pappas.
- Total Time
- 1 hour 10 minutes
- Prep Time
- 30 minutes
- Cook Time
- 40 minutes
- Rating
- Comments
- Read comments
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Ingredients
1 ½ cups dried lentils (preferably French green lentils)
5 thyme sprigs, plus 2 teaspoons thyme leaves
5 small rosemary sprigs
2 fresh bay leaves
¼ cup red wine vinegar
3 tablespoons extra-virgin olive oil, plus more to taste
1 tablespoon Dijon mustard
2 teaspoons honey
1 large lemon, zested and juiced
Salt and freshly cracked black pepper
2 medium shallots, trimmed, halved and sliced lengthwise (about 6 ounces)
2 to 3 small garlic cloves, minced
3 medium carrots, thinly sliced (about 8 ounces)
1 small head radicchio, halved, cored and thinly sliced (about 6 ounces)
1 large bunch parsley leaves and stems, finely chopped (about 4 ounces)
1 tablespoon roughly chopped dill
2 teaspoons chopped tarragon leaves
Nutritional analysis per serving
47 grams carbs; 305 calories; 5 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 8 grams fat; 10 grams fiber; 488 milligrams sodium; 15 grams protein; 8 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Sort through lentils, removing any small pebbles or stones, then rinse lentils well. Using kitchen twine, tie the thyme sprigs, rosemary sprigs and bay leaves together in a small bundle to form a bouquet garni. (While not essential, this will make it easier to discard the herbs after cooking.)
- Step 2
Add lentils and bouquet garni to a large pot and add enough water to cover by 2 inches. Bring to a boil on high then reduce heat to maintain a simmer. Cover and simmer until lentils are tender, 12 to 20 minutes, depending on the type of your lentils. Discard the bouquet garni. Drain the lentils and rinse with cold water. Line a sheet pan with a towel and pour lentils out evenly onto the pan to dry and cool.
- Step 3
While the lentils cook, prepare the vinaigrette: In a large bowl, combine vinegar, olive oil, mustard, honey, thyme leaves, half the lemon juice, 1 tablespoon salt and 2 teaspoons pepper; whisk well. Add the shallots and garlic and mix well to combine.
- Step 4
Stir in the carrots and radicchio to coat, then add the cooled lentils and toss again. Stir in the parsley, dill, tarragon and half the lemon zest.
- Step 5
Taste and adjust the seasonings for salt and pepper. Finish with a generous drizzle of olive oil, lemon juice to taste and a few more pinches of lemon zest. This salad can keep covered in the refrigerator for up to 4 days, but it likely won’t last that long. The flavor will improve with time, but you will need to readjust the seasoning again upon serving.
Private Notes
Comments
I grew up eating that as a cheap meal made with canned lentils, tomato, shallots, hard boiled eggs and vinaigrette made from the bottom of the moutarde à l’ancienne pot. It’s healthy and affordable and I now make it to my close ones here in the US. I sometimes add blood orange, fennel, cumin and flat parsley mint to make it fancy.
If the dressing is added to warm lentils the flavor will permeate them more effectively.
Shortcut: use Trader Joe’s precooked lentils! They are delicious!
followed this recipe and like a dope added 1tbls of salt, as directed. i don't know what I was thinking. all that effort and expense was ruined. so devastated i cant even capitalize my words in a sentence. crestfallen. threw it all away.
why so much salt!
I love this recipe and have made it several times as written. For a change this time around, I made some farro and, after cooling it, mixed it in with the lentils. I liked the result even better! It wasn't a 50-50 mix -- the lentils are still the star -- but the addition of a grain cuts a little bit of the acidity and makes an already healthy meal even healthier.