French Lentil Salad Recipe • 5★

Updated April 29, 2025

Linda Xiao for The New York Times. Food stylist: Maggie Ruggiero. Prop Stylist: Sophia Eleni Pappas.

Bright with flavor, dynamic and crisp with a combination of roots and chicory, and fresh with major herb appeal, this is a hearty, friendly, anytime salad that will work well with any grocery or farmers’ market haul. It can easily become a staple in your home: You can make it on Sunday and eat it throughout the week, its flavors changing as it marinates. Because of this, it’s also a salad you can adjust as days go by, adding more lemon here and there, maybe some cheese to change up its flavors after a day or two. Sturdy enough to stand alone as a light meal in and of itself, this lentil salad also makes a fantastic side served with roasted chicken or fish. This is one special and easygoing recipe to have on hand for all occasions.

Featured in: How to Make a Salad for the Road, the French Way

SaveLog in or sign up to save this recipe.

GiveSubscriber benefit: Give recipes to anyoneAs a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.SubscribeLog In

Subscriber benefit: Give recipes to anyone

As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

Share this recipeCopy linkEmailPinterestFacebookXWhatsAppReddit

Print this recipeInclude recipe photoPrint RecipeLog in or sign up to print this recipe.

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

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

Step 1Sort 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.)

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 2Add 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.

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 3While 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.

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 4Stir 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.

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 5Taste 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.

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.

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!

Delicious. Next time I will substitute fennel for radicchio

Annoyed about this recipe. I thought 1 Tablespoon of salt sounded like a lot, but I followed the recipe. It took a long time to prepare - and then I had to throw out. So salty it was inedible.

I don't see 1 tablespoon of salt listed in the ingredients? Did I miss something?

Found the 1 tbsp of salt in the instructions. I'm glad I have been warned about the salt.

Source: https://cooking.nytimes.com/recipes/1026766-french-lentil-salad