If you enjoy fresh and wholesome salads, this is a great one for your repertoire. This Classic French Lentil Salad is made using earthy, healthy Puy lentils, carrots, shallots and herbs drizzled with a quick zippy Dijon vinaigrette. It is affordable, simple to make and very satisfying. A great side dish for hosting, or as a make-ahead recipe for meals on-the-go.

Ingredients you need for this French Lentil Salad

1. Puy Lentils. Definitely the most important thing here is to source authentic Puy Lentils to make this lentil salad recipe. Make sure you read the paragraph below for more instructions on this. 
2. Water, or stock. The lentils are cooked in water, or vegetable or chicken stock for extra flavor. Ideally, opt for a low-sodium stock. 
3. Bay Leaf. A bay leaf is used to flavor the lentils cooking water.
4. A carrot, peeled and diced. 
5. A shallot. If you don’t have a shallot, you can opt for 1/2 a red onion. 
6. Fresh thyme leaves, stemmed. 
7. A garlic clove.
8. Soft cheese, such as brie, goat cheese or blue cheese. Pick your favorite!

For the vinaigrette:

Taking the time to make your own vinaigrette from scratch will truly bring the flavor of this salad up a notch!

1. Honey. 
2. Dijon Mustard. 
3. Lemon juice.
4. Extra-Virgin Olive Oil.
5. Salt.
6. Black pepper.

About Puy Lentils, aka. French Lentils

As its name suggests, this French lentil salad is made with Puy Lentils, commonly known as “French Lentils”. These slate green lentils grown in Le Puy, in the Auvergne Central region of France, are protected under the AOC label (Appélation d’origine controlée), testifying to their authenticity.

French lentils have a distinct earthy and peppery taste. In size, they are smaller than common brown and green lentils. They hold their shape very well once cooked, which make them especially great to use in salads. They are very often used in soups and make a great side dish for meat or fish.

Frequently Asked Questions

Where to purchase Puy Lentils?

In North America, you should be able to find Puy Lentils at your grocery store next to other lentil varieties. They are more pricey than other green or brown lentils, but worth the splurge. If you can’t find them in-store, there are also plenty of options online for purchasing them.

Whether you are purchasing them online or in-store, make sure the package says “Puy Lentils” and bears a red and yellow AOP seal on the package, which certifies they are truly Puy Lentils. If the bag isn’t noted as “Puy Lentils” but just “French Lentils”, chances are the lentils weren’t grown in France, but North America or Italy.

How to cook Puy Lentils?

After you are able to source authentic Puy lentils, the first step for this French Puy Lentil Salad is to cook the lentils.

I first recommend to place the lentils in a fine mesh strainer and rinse them thoroughly to remove any debris. You can then place the lentils in a medium sized pot, along with water (or chicken broth for extra flavor) and a bay leaf. Note that the lentils are added into cold water – or broth. 

Turn the heat to medium-heat, place a lid on and bring the pot to a boil. Once boiling, turn the heat down to medium-low and simmer for about 20 minutes. At the point, you can add diced carrots and cook for 5 more minutes, until the lentils and carrots are tender. Strain, remove bay leaf and let cool to room temperature.

Note that Puy lentils usually take about 25 minutes to cook until tender. 

How to keep this Classic French Lentil Salad?

This Puy lentil salad can be kept in the fridge in an airtight container for up to 1 week. Puy Lentils are particularly resilient and hold well for days in the fridge. I often love to make a big batch of it on Sundays, and dip into for lunches throughout the week. I actually think this salad tends to taste better on day 2 or 3, as the flavors develop and blend.

Audrey’s cooking tips & notes: 

• Although this recipe is classically made with Puy Lentils, you can also make it with common brown or green lentils. Puy Lentils are usually cooked in about 25 minutes; while brown or green only need about 20 minutes.
• You can simply cook the lentils in boiling water, or use chicken or vegetable stock for added flavor. Cooking the lentils in a flavored broth really turns the flavor up a notch !
• After cooking the lentils, you need to let them cool to room temperature for at least 15-20 minutes – so plan ahead.
• You can prepare all your other ingredients while the lentils cook and cool.
• The addition of cubed or crumbled cheese isn’t very traditional in this French lentil salad (so optional), but I do love the little touches of creaminess it adds. Opt for a soft cheese such as brie, as pictured here (mild flavor), unripen goat cheese (medium flavor) or blue cheese (stronger flavor). You can use just one kind or mix and match.

I hope you’ll love this Classic French Lentil Salad recipe as much as I do! If you have any questions, please leave a comment. 

More French salad recipes you may like:

• Piemontaise Potato Salad
• French-Style Potato and Green Bean Salad
• Tomato Bread Salad with Fresh Herbs
• Celery Root Remoulade 
• Cucumber Salad with Crème Fraiche
• Frisée Salad with bacon, egg and croutons (Salade Lyonnaise)
• Classic French-Style Potato Salad
• French-Style Couscous Salad 

Classic French Lentil Salad

Print Recipe

Serves: 4-6 people Prep Time: 10 Minutes Cooking Time: 25 Minutes 25 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 3.9/5

( 9 voted )

Ingredients

1 cup Puy lentils (192g) (or common brown or green lentils)
3 cups (750ml) water, vegetable or chicken broth (low-sodium)
1 bay leaf
1 large carrot, peeled and finely diced
1 small shallot, peeled and finely diced (or ¼ red onion, peeled and diced)
About 4 tbsp chopped fresh parsley
1/4 tsp fresh thyme leaves
1 garlic clove, minced
½ tbsp Dijon mustard
1 tsp honey
2 tbsp (30ml) freshly squeezed lemon juice
¼ cup (60ml) extra virgin olive oil
3 to 4 ounces (85-115g) soft cheese, ex: diced brie, crumbled goat cheese or crumbled blue cheese.
¼ tsp salt
¼ tsp ground black pepper

Instructions

Step 1 – Place the lentils in a fine mesh strainer and rinse them thoroughly to remove any debris. Place the lentils in a medium sized pot. Add the water (or chicken broth), the bay leaf and bring to a boil. Once boiling, turn the heat down to medium-low and simmer for about 20 minutes (see note). Add the diced carrots and cook for 5 more minutes, until the lentils and carrots are tender. Strain, remove bay leaf and let cool to room temperature.

Step 2 – Once the lentils are cooled, add the chopped shallot, parsley, thyme, garlic, Dijon mustard, honey, lemon juice and extra-virgin olive oil. Season with salt and pepper to taste, and toss to combine. Lastly, add the cheese and gently toss to combine.