This healthy Warm French Lentil Salad Recipe is vegan and gluten free & quick and easy to make. The tangy vinaigrette dressing makes it!
While I didn't have a lentil in any way, shape, or form while in France, I did see Ina make it on Food Network, so it must be legit, and totally french, right?
Instead of requiring the teardrop of a blessed virgin, and 27 year old olive oil from the hillsides of Tuscany, I downplayed Ina's original to an easy, satisfying, and inexpensive version of a warm French lentil salad recipe. Bon appetit.
What makes this lentil salad delicious & healthy
- olive oil
- red wine vinegar
- Dijon mustard
- Herbs de Provence
- salt and pepper
- garlic
- onion
- carrot
- cooked lentils
- chopped parsley
How to make this lentil salad recipe
In a small bowl, whisk together ½ tablespoon olive oil, 3 tablespoons red wine vinegar, 1 tablespoon of Dijon mustard, 1 ½ teaspoons Herbs de Provence, and salt and pepper to taste. Set aside.
Heat a large skillet over medium heat, and add 1 teaspoon of olive oil. Once oil is hot, add 1 clove of minced garlic, ½ an onion that's been chopped, and 1 large carrot that's been chopped. Cook until softened, or about 3-5 minutes. Once vegetables are cooked, add in 1 cup of cooked lentils, and stir to combine.
Continue cooking for 2 more minutes to heat lentil through. Remove from heat, and stir vinaigrette dressing into lentils. Transfer to a serving bowl, and top for 1 tablespoon of chopped parsley.
Pro Tips:
- Cook lentils ahead of time, or drain and rinse canned lentils to make this super quick and easy.
- Make double the dressing & save some for salads.
FAQs
Can I make this without Herbs de Provence?
I guess technically you can, it is what gives this salad it's French-inspired flavor. If you can't find it, you can also use a blend of thyme, rosemary, and tarragon, but won't have the same flavor since Herbs de Provence also includes additional herbs like savory, marjoram, and dried lavender.
How long does this salad keep?
If you have leftovers, or prefer to eat cold, this salad can keep in the refrigerator up to 4 days.
Can you freeze it?
You can freeze it, by making sure the lentils are completely cool, and storing in a freezer-safe container such as a zip-top bag or freezer-friendly reusable container for up to 2 months.
Money-Saving Tips for this Lentil Salad Recipe:
- Buy in bulk. Purchasing the 1 lb bag of lentils instead of canned or pre-cooked, as well as a big bag of carrots or onions is more cost-effective than smaller packages or pre-chopped.
- Use store brands. Utilizing store brands for items such as mustard, vinegar, and spices are often less expensive without sacrificing quality or flavor.
more lentil recipes:
Smashed Lentil Salad with Avocado and Feta
Did you make this recipe? Leave me a comment & a rating to let me know how it came out!
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Warm French Lentil Salad
- Total Time: 20 minutes
- Yield: 2-4 1x
- Diet: Vegan
Description
This healthy Warm French Lentil Salad Recipe is vegan and gluten free & quick and easy to make. The tangy vinaigrette dressing makes it!
Ingredients
- ½ tablespoon + 1 teaspoon olive oil
- 3 tablespoons red wine vinegar
- 1 tablespoon Dijon mustard
- 1 ½ teaspoons herbs de Provence
- salt and pepper, to taste
- 1 large carrot, chopped
- ½ medium onion, chopped
- 1 clove garlic, minced
- 1 cup cooked lentils
- 1 tablespoon chopped fresh parsley
Instructions
- In a small bowl, whisk together ½ tablespoon olive oil, red wine vinegar, Dijon mustard, Herbs de Provence, and salt and pepper. Set aside.
- In a large skillet, heat 1 teaspoon oil over medium heat.
- Add carrots, onion, and garlic and cook, stirring occasionally until tender. ~about 5 minutes.
- Â Once vegetables are softened, add cooked lentils. Cook for additional 2 minutes to heat through.
- Turn heat off of skillet, and stir in prepared dressing.
- Transfer to serving dish, and top with chopped parsley.
Notes
*nutrition information is an estimate, and may not be 100% accurate.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: salad, entree
- Method: stovetop
- Cuisine: French
Nutrition
- Serving Size: ¼ recipe
- Calories: 115
- Sugar: 2
- Sodium: 397
- Fat: 3
- Saturated Fat: 0.5
- Unsaturated Fat: 2.5
- Trans Fat: 0
- Carbohydrates: 15
- Fiber: 5
- Protein: 7
- Cholesterol: 0
Mary Brighton @ BrightonYourHealth
Live in France. Love lentils! Especially my absolutely favorite : Le Puy type. Here Le Puy are not as expensive as in the USA, and they cook up faster than typical lentils, so we enjoy them , even on a busy weeknight. Love your recipe and I love Ina too-I have made her lentil salad 🙂 Merci!
Cassie @ Almost Getting it Together
I love lentils... I tried to stay away from them for a while but they are such a great plant-based form of protein. I need to use up some cooked lentils I have and carrots so I'll have to try this... and I think I have the same Lourve photo somewhere haha.
Hannah @ CleanEatingVeggieGirl
I LOVE lentils (like seriously.. so much), so this sounds delicious!! It would also be super easy to make on the weekend for meal prep 🙂
Rebecca @ Strength and Sunshine
Lentils are the greatest legume! So heart, delicious, and versatile! I LOVE sprouting them!
Emily Cooper
Seriously so good. Sprouting them gives another whole flavor and texture as well!
Sonali- The Foodie Physician
This looks like such a tasty and healthy salad! I love that picture of you in France!
Emily Cooper
Thanks Sonali! I'm sure I look like a local 😉
Jessica @ Nutritioulicious
I love lentils! Looks like a great lunch salad!
Emily Cooper
Thanks Jessica! Hope you enjoy!
Alex @ DelishKnowledge
I am a lentil addict, for reals. It's my favorite "protein" source and I love them in just about everything. This salad looks so, so good! Great recipe!
Emily Cooper
I'm glad I'm not the only lentil lover around here 😉
Jen@jpabstfitness
Just saw a commercial for No Good Deed earlier today and told the husband we need to rent it this weekend.
Emily Cooper
Seriously! Very suspenseful!
Laura
I have so many lentils in my pantry right now, I’m totally making this.
Deborah Brooks
I love lentils in my salads and adding in the mustard is a nice addition. Yum!
Nicole from Fitful Focus
I honestly don't remember the last time I had lentils. Guess that means it's time to try this recipe!
Abbey Sharp
This is a great way to use lentils! Looks delicious
Michael S.
Thank you for this great recipe, Emily! I served this as a side dish for a french luncheon for a group of women. I served it with a side salad and some savory tarts. It was the star of the show. It went really well with a french rose' wine.
Emily Cooper
Oh this makes me so happy Michael! So glad it was a hit! 😀