Lentil salads are among my favorite plant-based recipes. The juxtaposition of creamy, earthy lentils with crisp colorful produce, and a flavorful vinaigrette creates a stunning recipe that is just as nutritious as it is delicious. Part of the pulse family, lentils are nutrition powerhouses—packed with fiber, protein, minerals, vitamins, and even phytochemicals with antioxidant activity. Plus they cook up—no soaking required—in only 15 to 20 minutes.

A French ami shared her mother’s traditional recipe for lentil salad with me years ago, which inspired this simple French Green Lentils Salad with Cherry Tomatoes, which I included in my book Plant-Powered for Life. Seasoned with an easy herbal vinaigrette, lentil salad is a classic dish in France. This French lentil salad (which is vegan and gluten free) makes a wonderful, protein-rich highlight of any meal. Serve it with a hunk of crispy whole grain bread and a hearty vegetable soup to make it a meal.

This recipe is a favorite of mine to pack away for picnics and tote along for potlucks. Serve it warm or cold. Because the flavors continue to meld, it’s also great the next day.

Watch me make this recipe in my Plant-Power Live Instagram show here.

French Green Lentils Salad with Cherry Tomatoes

(7 votes, average: 4.71 out of 5)
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4.7 from 7 reviews

• Author: The Plant-Powered Dietitian
• Total Time: 30 minutes
• Yield: 6 servings
• Diet: Vegan

Description

Ingredients

Salad:

• 3 cups dried green lentils
• 5 cups water
• 1 cube vegetable broth bouillon
• 4 celery stalks, diced (about 1½ cups)
• 1½ cups cherry tomatoes, halved
• 2 medium shallots (or 1/2 small onion)
• ¼ cup packed chopped fresh parsley

Vinaigrette:

• 1½ tablespoons extra virgin olive oil
• 2 teaspoons Dijon mustard
• 2 tablespoons red wine vinegar
• 1 teaspoon herbes de Provence
• Freshly ground black pepper, to taste
• 1 medium garlic clove, minced
• Pinch of sea salt, optional

Instructions

1. Place the lentils, water, and vegetable broth bouillon in a pot.

   Cover and bring to a boil over medium-high heat. Reduce the heat to medium and cook for 15 to 20 minutes, until the lentils are tender but firm.

2. Remove from the heat, drain any remaining liquid, and transfer the lentils to a large bowl. Chill for at least 30 minutes.
3. Stir in the celery, tomatoes, shallots, and parsley.
4. In a small dish, make the dressing by whisking together the olive oil, mustard, vinegar, herbes de Provence, black pepper, and garlic.
5. Add the dressing to the lentil mixture and toss. Taste and season with sea salt, if desired.

   Chill until serving time.

6. Makes 6 servings (1 cup each).

Notes

*Star Nutrients: vitamin A (13% DV), thiamine (10% DV), vitamin B6 (11% DV), folate: (40% DV), vitamin C (19% DV), vitamin K (67% DV), copper (13% DV), iron (16% DV) magnesium (10% DV), manganese (24% DV), phosphorus (16% DV), potassium (14% DV)

Recipe from Plant-Powered for Life: Eat Your Way to Lasting Health with 52 Simple Steps and 125 Delicious Recipes, ©Sharon Palmer 2014.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Entree
• Cuisine: French

Nutrition

• Serving Size: 1 cup
• Calories: 136
• Sugar: 3 g
• Sodium: 55 mg
• Fat: 4 g
• Saturated Fat: 1 g
• Carbohydrates: 19 g
• Fiber: 4 g fiber
• Protein: 8 g

Keywords: vegan salad, lentil salad, French green lentil salad, salad with cherry tomatoes

Did you make this recipe?

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For more plant-based recipes including lentils, check out the following:

Vegan Bolognese with Lentils and Spaghetti
Black Lentil Pesto Salad with Butternut Squash and Brussels Sprouts
Vegan Pot Pie with Sage, Lentils and Mushrooms
Curried Yellow Lentil Stew
Herbed Lentil Patties with Mushroom Sauce
Red Lentil Stew with Root Vegetables
Mini Curried Lentil Wellingtons

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