Why You’ll Love Lentil Salad Recipe
This recipe is simple, healthy, and incredibly satisfying. The lentils provide plant-based protein and a hearty texture, while the fresh herbs and lemon dressing keep everything light and vibrant. It works beautifully as a side dish or a light main meal, and it holds up well for meal prep since the flavors deepen over time.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 cup French green lentils (or common brown or green lentils)
3 cups chicken broth
1 bay leaf
1 large carrot, finely diced
2 ribs celery, finely diced
1 teaspoon finely chopped fresh thyme (or ½ teaspoon dried)
3 tablespoons chopped fresh parsley
1 clove garlic, minced
1 teaspoon Dijon mustard
1 teaspoon honey
½ teaspoon salt
¼ teaspoon freshly ground black pepper
2 tablespoons freshly squeezed lemon juice (from one lemon)
¼ cup extra-virgin olive oil
3 oz goat cheese
Directions
- Rinse the lentils thoroughly and check for any debris. In a medium saucepan, combine lentils, chicken broth, and bay leaf. Bring to a boil, then reduce heat and simmer until tender, about 25–30 minutes for French green lentils or 20–25 minutes for brown or green lentils. Remove the bay leaf, drain, and allow the lentils to cool.
- In a large bowl, mix together the diced carrot, celery, thyme, parsley, garlic, Dijon mustard, honey, salt, pepper, lemon juice, and olive oil.
- Add the cooled lentils to the bowl and toss gently to combine. Taste and adjust seasoning if needed.
- Transfer to a serving dish and crumble goat cheese over the top before serving.
Servings and timing
Servings: 4
Prep time: 15 minutes
Cook time: 25–30 minutes
Total time: about 45 minutes
Variations
You can make this salad vegetarian by using vegetable broth instead of chicken broth. Add cherry tomatoes, cucumber, or red onion for extra freshness and crunch. Swap goat cheese with feta or omit it entirely for a dairy-free version. For extra protein, consider adding grilled chicken or chickpeas.
Storage/Reheating
Store the lentil salad in an airtight container in the refrigerator for up to 4 days. It can be enjoyed cold or at room temperature. If the salad dries out slightly, refresh it with a drizzle of olive oil and a squeeze of lemon juice before serving.
FAQs
Can I use canned lentils instead of dried?
Yes, just rinse and drain them היט, and skip the cooking step.
What type of lentils work best?
French green lentils are ideal because they hold their shape well, but brown or green lentils also work.
Can I make this salad ahead of time?
Yes, it actually tastes better after sitting for a few hours as the flavors meld.
Is this salad served warm or cold?
It can be served either slightly warm, at room temperature, or chilled.
Can I freeze lentil salad?
It’s not recommended, as the texture of the vegetables may change.
What can I substitute for goat cheese?
Feta cheese or a dairy-free alternative works well.
How do I keep the lentils from getting mushy?
Avoid overcooking and check for doneness early.
Can I add more vegetables?
Absolutely, vegetables like cucumber, tomatoes, or bell peppers are great additions.
Is this recipe gluten-free?
Yes, it’s naturally gluten-free.
How can I make it vegan?
Use vegetable broth and omit or replace the goat cheese with a plant-based alternative.
Conclusion
This lentil salad is a simple yet flavorful dish that brings together wholesome ingredients in a refreshing way. Whether served as a side or a light main course, it’s a versatile recipe that’s easy to prepare and perfect for any occasion.
