French Lentil Salad with Lemon Dijon Dressing
Firm green lentils, crunchy vegetables and herbs in a punchy lemon-Dijon dressing. A protein-rich vegan salad that keeps beautifully all week.
Lentils are one of the most affordable sources of plant protein, and this salad shows them at their best. French green lentils, also called lentilles du Puy, hold their shape when cooked, giving the salad a pleasant bite instead of a mushy texture.
Dressing the lentils while they are still warm is the key. They absorb the lemon and Dijon dressing as they cool, so every lentil is seasoned all the way through.
At a glance: this french lentil salad with lemon dijon dressing serves 4, needs about 15 min of hands-on prep and 25 min of cooking, and provides roughly 300 calories and 15 g of protein per serving. It is naturally vegan, gluten-free and dairy-free.
Why you'll love this recipe
- About 15 g of plant protein per serving
- Vegan, gluten-free and budget-friendly
- Keeps for up to 5 days in the fridge
- Great as a main or a side dish
About this lentil salad
Lentil salads are a bistro classic in France, where lentilles du Puy, small green lentils grown in the volcanic soils of the Auvergne, are prized for their peppery flavor and firm texture. Dressed warm with a sharp mustard vinaigrette, they make a simple but deeply satisfying dish.
This version follows that tradition and adds plenty of crunchy vegetables and fresh herbs. Red pepper, celery, carrot and red onion give color and bite, while parsley and dill keep it bright. The lemon and Dijon dressing is soaked up by the warm lentils, so every spoonful is well seasoned.
It is an inexpensive, protein-rich salad that keeps for days, making it perfect for packed lunches, picnics and meal prep.
Ingredient notes and substitutions
- French green or beluga lentils. Both hold their shape when cooked. Brown lentils work if you watch them carefully and stop cooking as soon as they are tender. Avoid red and yellow lentils, which turn to mush.
- Bay leaf and garlic. Simmering the lentils with aromatics seasons them from the inside. Thyme sprigs are another good addition.
- Vegetables. Celery, carrot and pepper add crunch. Cucumber, fennel or radishes are fresh alternatives.
- Dijon mustard. Dijon gives the dressing its tang and helps emulsify it. Wholegrain mustard adds a pleasant texture.
- Lemon juice. Fresh lemon brightens the earthy lentils. Red wine vinegar is a more traditional French alternative.
- Herbs. Parsley is essential; dill, chives or mint make the salad even fresher.
Equipment you'll need
- A medium saucepan
- A fine-mesh sieve
- A large mixing bowl and whisk
- A sharp knife and cutting board
How to make it, step by step
Rinse and pick over the lentils
Rinse the lentils in a sieve and look for any small stones or debris, which occasionally appear in dried legumes.
Simmer gently
Cook the lentils with a bay leaf and garlic in plenty of water at a gentle simmer. A rolling boil can split their skins. Start tasting at 18 minutes; they should be tender with a slight bite.
Dress while warm
Drain the lentils well and toss them with the dressing while still warm. Warm lentils absorb flavor much better than cold ones.
Add the crunch
Once the lentils have cooled slightly, fold in the vegetables and herbs. Taste and adjust with more salt, pepper or lemon.
Recipe
French Lentil Salad with Lemon Dijon Dressing
French · Salads & Bowls · Vegan · Gluten-Free · Dairy-Free · High-Protein
Ingredients
- 1 cup (200 g) French green lentils or black beluga lentils, rinsed
- 1 bay leaf
- 1 garlic clove, lightly crushed
- 1 small red bell pepper, finely diced
- 1 celery stalk, finely diced
- 1 small carrot, finely diced
- 1/4 red onion, finely diced
- 1/2 cup (20 g) chopped parsley
- 2 tablespoons chopped fresh dill or chives
- Dressing: 3 tablespoons extra-virgin olive oil, 3 tablespoons lemon juice, 1 tablespoon Dijon mustard, 1 teaspoon maple syrup, 1/2 teaspoon salt, black pepper
Instructions
- Cook the lentils. Place the lentils, bay leaf and garlic in a saucepan and cover with about 3 inches (8 cm) of water. Bring to a boil, then simmer for 20 to 25 minutes until tender but still holding their shape.
- Make the dressing. Whisk the olive oil, lemon juice, Dijon, maple syrup, salt and pepper in a large bowl.
- Dress while warm. Drain the lentils well, discard the bay leaf and garlic, and add the warm lentils to the bowl with the dressing. Toss and let cool for 10 minutes.
- Add the vegetables. Stir in the bell pepper, celery, carrot, red onion and herbs.
- Season and serve. Taste and adjust with more salt, pepper or lemon. Serve at room temperature or chilled.
Nutrition (estimated, per serving)
Nutrition values are estimates calculated from typical ingredient data and will vary with the exact products and quantities you use.
Tips for success
- Salt the lentils at the end, not in the cooking water, to keep their skins tender.
- Start checking the lentils at 18 minutes; you want them tender with a slight bite.
- Do not use red or yellow lentils here; they break down and turn into a puree.
Troubleshooting
- The lentils are mushy. They were overcooked or the wrong variety. Use French green or beluga lentils and check them early.
- The lentils are still hard. Older lentils can take longer. Keep simmering and test every few minutes.
- The salad tastes flat. Lentils need plenty of salt and acid. Add more lemon juice and a pinch of salt.
- The salad is dry the next day. Stir in a little olive oil and lemon juice to refresh it.
Variations
- With goat cheese. Crumble a little goat cheese or feta over the top if you eat dairy.
- Warm salad. Serve over arugula with roasted vegetables while the lentils are still warm.
- Add grains. Mix in cooked farro or brown rice for a heartier bowl.
What to serve with it
Serve the salad as a vegan main course, over arugula or spinach, or alongside roasted salmon, grilled chicken or a soft-boiled egg.
It also pairs well with roasted vegetables, a slice of crusty whole-grain bread and a little goat cheese for a French-style lunch.
Make ahead and storage
The salad keeps well for up to five days in the fridge. Lentils can also be cooked in a large batch and frozen for up to three months, ready to turn into salad, soup or bolognese.
Store in an airtight container in the fridge for up to 5 days. Add a splash of lemon juice and a pinch of salt to refresh before serving.
Is it healthy?
Lentils are an excellent source of plant protein, fiber, iron and folate, and they are naturally low in fat. A serving of this salad provides around 15 g of protein and 10 g of fiber.
Pairing lentils with vitamin C-rich vegetables like bell pepper and lemon juice may help the body absorb the iron they contain.
Nutrition information is an estimate for general guidance only and is not medical or dietary advice.
Frequently asked questions
Can I use canned lentils?
Yes. Use about 3 cups of drained, rinsed canned lentils and skip the cooking step. The texture will be slightly softer.
What are the best lentils for salad?
French green lentils and black beluga lentils keep their shape best. Brown lentils work if cooked carefully.
Do I need to soak lentils?
No. Unlike beans, lentils cook quickly without soaking. Just rinse them and remove any small stones.
Can I serve lentil salad warm?
Yes. It is delicious warm over greens, especially in autumn and winter.
Can I add cheese?
Crumbled goat cheese or feta pairs beautifully with lentils, though the salad will no longer be vegan.
How do I cook lentils in advance?
Cook, drain and cool them, then refrigerate for up to five days or freeze in portions.
Are lentils a complete protein?
Lentils are low in one amino acid, methionine, but eating them with grains such as rice or bread over the day provides a complete amino acid profile.
Do lentils cause bloating?
Some people experience bloating from legumes. Rinsing them well, cooking them thoroughly and increasing your intake gradually can help.
Can I use canned lentils?
Yes. Drain and rinse them and toss with the dressing. The texture is softer than home-cooked lentils.
What is the difference between green and brown lentils?
French green lentils are smaller, firmer and more peppery. Brown lentils are milder and softer and break down more easily.
How much does one cup of dry lentils make?
About 2 1/2 to 3 cups of cooked lentils.
Final thoughts
This french lentil salad with lemon dijon dressing takes about 40 min from start to finish and serves 4. It is vegan, gluten-free, dairy-free and high-protein, and it is easy to adapt with the variations above. If you make it, adjust the seasoning to your taste and make a note of what you changed, so the next batch is exactly how you like it. Looking for more ideas? Browse all our salads & bowls recipes or the full recipe index.