A deceptively simple lentil salad bursts with flavor when prepared with our peppery French Green Lentils, fruity olive oil and just-tender sautéed vegetables. This classic Parisian salad is rendered even more elegant by the addition of creamy goat cheese as a garnish.

Prep time: 10 min

Cook time: 40 min

Total time: 50 min

French Green Lentil Salad with Goat Cheese
Copyright Recipe © 2015 Woodland Foods


Makes 6 servings

  • 1 1/4 Cups French Green Lentils, picked over and rinsed

  • 2 Hand-Selected Bay Leaves

  • 3 Sprigs Fresh Thyme

  • 3/4 Teaspoon Fine Sea Salt, divided, plus more

  • 1/4 Cup Extra Virgin Olive Oil, plus 2 tablespoons

  • 1 Carrot, peeled and finely diced

  • 1 Medium Onion, peeled and finely diced

  • 2 Celery Stalk, finely diced

  • 1/8 Teaspoon Fine Ground Black Pepper

  • 1 Tablespoon White Wine Vinegar

  • 1/8 Teaspoon Dijon Mustard

  • 1/2 Teaspoon White Sugar

  • 1 Small Shallot, peeled and minced

  • Crumbled Fresh Goat Cheese, for garnish


  1. Place lentils in large saucepan, along with enough water to cover by 3 to 4 inches. Add bay leaf and thyme. Bring to a boil, reduce heat to medium-low and simmer 20 to 25 minutes, until lentils are just tender. Season with 1/2 teaspoon salt during final 10 minutes of cooking. Drain. Remove bay leaf and thyme.

  2. Meanwhile, heat 2 tablespoons olive oil in skillet and add carrots, onions and celery. Cook, stirring often, until tender. Season with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Set aside.

  3. Combine remaining 1/4 cup olive oil, vinegar, mustard, sugar and shallot in large bowl, whisking to emulsify vinaigrette. Add drained lentils and cooked vegetables, tossing with dressing. Season to taste with salt and black pepper.

  4. Serve warm or at room temperature, garnished with crumbled goat cheese, if desired.