The Perfect Lentil Salad Recipe – Easy, Healthy & Delicious

This is the only lentil salad recipe you’ll ever need. It’s hearty, healthy, and full of French-inspired flavour. Made with dark or Puy lentils, fresh herbs, and a simple Dijon dressing, it’s a salad that works as a side or a light main. Serve it warm or cold, with sausages or bread, or enjoy it on its own — it’s versatile, satisfying, and naturally vegan.

Why You’ll Love This Lentil Salad

Lentils are one of those humble ingredients that can transform into something truly special. This salad has just the right amount of flavour and texture to make it both hearty and elegant. It’s healthy, fibre-rich, and full of plant-based protein. I often enjoy mine over chopped cos (Romaine) lettuce with a sliced warm sausage. It’s a bowl of comfort and so much easier to eat than chasing lentils with a fork.

Key Takeaways

• Best made with dark or Puy lentils (they keep their bite).
• Delicious warm, cold, or at room temperature.
• Perfect with sausages, grilled meat, or crusty bread.
• Vegan-friendly, protein-packed, and rich in fibre.
• Easy to adapt with toppings like bacon, walnuts, or goat’s cheese.

FAQ Section

What kind of lentils are best for lentil salad?
Dark or Puy lentils are best because they hold their shape and have great flavour.

Can lentil salad be made ahead of time?
Yes, lentil salad keeps well in the fridge for up to 3 days. Add the dressing while warm so the lentils absorb more flavour.

Is lentil salad healthy?
Absolutely. Lentils are rich in protein, fibre, and minerals, making this salad a nutrient-dense vegan option.

Can I eat lentil salad cold?
Yes, it’s delicious warm, cold, or at room temperature. I often serve it cold over lettuce with sliced sausage.

What to serve with lentil salad?
It pairs beautifully with sausages, grilled chicken, or crusty bread. It also works as part of a salad spread.

Serving Suggestions

This salad is delicious served warm, cold, or at room temperature. Pair it with:

• Sliced artisan sausages (chorizo, Italian, or French).
• A bed of crisp lettuce for extra freshness.
• Crusty bread to soak up the dressing.
• Serve alongside slow-roasted leg of lamb.

Toppings that work beautifully include chopped parsley, crispy bacon bits, lemon zest, toasted walnuts, or crumbled goat’s cheese.

Tips & Variations

• Use Puy lentils for the best bite and flavour.
• Swap balsamic for red wine vinegar for a sharper dressing.
• Add roasted vegetables for more colour and heartiness.
• Keep it vegan by ensuring the stock is vegetable-based.

Recipe – serves 3 – 4

The Perfect Lentil Salad Recipe

This lentil salad is simple, healthy & versatile. A French-inspired dish with Puy lentils, fresh herbs & Dijon. Perfect warm or cold

Print Recipe

Ingredients

For the Salad

• 1 medium carrot peeled and grated
• 1 small brown onion very finely chopped
• 1 celery stalk very finely chopped
• 1 –3 garlic cloves depending on how garlicky you like it
• 4 whole cloves
• Olive oil for frying
• 150 grams dark or Puy lentils
• About 400 ml chicken or vegetable stock 1½–2 cups
• 1 medium sprig of rosemary
• A few sprigs of thyme
• 3 bay leaves

For the Dressing

• 1½ Tbsp extra virgin olive oil
• 2 tsp balsamic vinegar
• 1 –2 tsp Dijon mustard
• Sea salt flakes
• Freshly ground black pepper

Instructions

• Boil the kettle and prepare about 2 cups of stock.
• Heat a splash of olive oil in a large skillet or cast-iron casserole dish. Add the carrot, onion, celery, garlic, and cloves. Fry until softened and translucent. (Cover with a lid for a few minutes to speed this up.)
• Stir in the lentils until coated in the oil.
• Add the herbs and about 300 ml of stock. Cover and cook gently for 15 minutes.
• Stir, check liquid levels, and add more stock as needed (I used about 450 ml in total). Continue cooking for another 10 minutes, until the lentils are al dente.
• Remove from the heat and let the lentils rest with the lid on for 5–10 minutes.
• Discard the herbs.
• Mix the dressing ingredients and stir into the lentils while still slightly warm so they absorb the flavours.

Notes

Storage Instructions

• Fridge: Store in an airtight container for up to 3 days. The flavours improve as it sits.
• Freezer: Not recommended, as lentils lose texture when thawed.

You may also like:

Roasted vegetables Provençal

Nicoise salad with grilled tuna steaks

My best vegetable side dishes

Oven-baked lentil and beetroot falafels

Beetroot falafel on toasted pita

BUY MY eBOOK COMFORT

 Find me on Instagram & Pinterest