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    Home » Vegan

    Warm French Lentil Salad

    March 22, 2019 by Emily Cooper 26 Comments

    Jump to Recipe·Print Recipe
    French Lentil Salad Recipe Collage with Text Overlay
    French Lentil Salad Recipe with Text
    French Lentil Salad Recipe with Text Overlay
    French Lentil Salad Recipe Collage with Text

    This healthy Warm French Lentil Salad Recipe is vegan and gluten free & quick and easy to make. The tangy vinaigrette dressing makes it!

    French Lentil Salad Recipe in Bowl Overhead
    This recipe was originally published in 2019, but has since been updated.

    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.

    French Lentil Salad Recipe in Skillet

    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.

    French Lentil Salad Recipe with Hand On Bowl

    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.

    French Lentil Salad Recipe Close Up

    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:

    Lentil Cauliflower Tacos

    Smashed Lentil Salad with Avocado and Feta

    Honey Mustard Lentil Wrap

    Did you make this recipe? Leave me a comment & a rating to let me know how it came out!

    French Lentil Salad Recipe in White Bowl

    Pin this to your Salads board!

    Print
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    French Lentil Salad Recipe in White Bowl with Spoon

    Warm French Lentil Salad


    ★★★★★

    5 from 2 reviews

    • Author: Emily Cooper, RDN
    • Total Time: 20 minutes
    • Yield: 2-4 1x
    • Diet: Vegan
    Print Recipe
    Pin Recipe

    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

    Units Scale
    • 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

    1. In a small bowl, whisk together ½ tablespoon olive oil, red wine vinegar, Dijon mustard, Herbs de Provence, and salt and pepper. Set aside.
    2. In a large skillet, heat 1 teaspoon oil over medium heat.
    3. Add carrots, onion, and garlic and cook, stirring occasionally until tender. ~about 5 minutes.
    4.  Once vegetables are softened, add cooked lentils. Cook for additional 2 minutes to heat through.
    5. Turn heat off of skillet, and stir in prepared dressing.
    6. 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

    Keywords: lentil, vegan, gluten free, legume, vegetarian, meal, entree, main dish, salad, side dish

    Did you make this recipe?

    Tag @sinfulnutrition on Instagram and hashtag it #sinfulnutrition

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    Reader Interactions

    Comments

    1. Mary Brighton @ BrightonYourHealth

      January 12, 2015 at 9:30 am

      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!

      Reply
    2. Cassie @ Almost Getting it Together

      January 12, 2015 at 9:34 am

      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.

      Reply
    3. Hannah @ CleanEatingVeggieGirl

      January 12, 2015 at 12:18 pm

      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 🙂

      Reply
    4. Rebecca @ Strength and Sunshine

      January 12, 2015 at 3:19 pm

      Lentils are the greatest legume! So heart, delicious, and versatile! I LOVE sprouting them!

      Reply
      • Emily Cooper

        January 13, 2015 at 8:08 pm

        Seriously so good. Sprouting them gives another whole flavor and texture as well!

        Reply
    5. Sonali- The Foodie Physician

      January 12, 2015 at 4:17 pm

      This looks like such a tasty and healthy salad! I love that picture of you in France!

      Reply
      • Emily Cooper

        January 13, 2015 at 8:08 pm

        Thanks Sonali! I'm sure I look like a local 😉

        Reply
    6. Jessica @ Nutritioulicious

      January 12, 2015 at 6:56 pm

      I love lentils! Looks like a great lunch salad!

      Reply
      • Emily Cooper

        January 13, 2015 at 8:07 pm

        Thanks Jessica! Hope you enjoy!

        Reply
    7. Alex @ DelishKnowledge

      January 12, 2015 at 7:52 pm

      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!

      Reply
      • Emily Cooper

        January 13, 2015 at 8:07 pm

        I'm glad I'm not the only lentil lover around here 😉

        Reply
    8. Jen@jpabstfitness

      January 13, 2015 at 2:14 pm

      Just saw a commercial for No Good Deed earlier today and told the husband we need to rent it this weekend.

      Reply
      • Emily Cooper

        January 13, 2015 at 8:06 pm

        Seriously! Very suspenseful!

        Reply
    9. Laura

      March 22, 2019 at 2:51 pm

      I have so many lentils in my pantry right now, I’m totally making this.

      Reply
    10. Deborah Brooks

      April 01, 2019 at 5:08 pm

      I love lentils in my salads and adding in the mustard is a nice addition. Yum!

      Reply
    11. Nicole from Fitful Focus

      April 01, 2019 at 5:11 pm

      I honestly don't remember the last time I had lentils. Guess that means it's time to try this recipe!

      Reply
    12. Abbey Sharp

      April 01, 2019 at 5:18 pm

      This is a great way to use lentils! Looks delicious

      ★★★★★

      Reply
    13. Michael S.

      April 16, 2019 at 5:32 am

      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.

      ★★★★★

      Reply
      • Emily Cooper

        April 17, 2019 at 9:27 am

        Oh this makes me so happy Michael! So glad it was a hit! 😀

        Reply

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    Hi there! I'm Emily, a registered dietitian, food lover, and peanut butter enthusiast. I'm here to show you that eating & living healthy doesn't have to be boring, expensive, or difficult. I share my passion for cooking with quick & healthy recipes made with simple and affordable ingredients. Learn more!

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