Traditional recipes

Warm lentil salad recipe

Warm lentil salad recipe

  • Recipes
  • Dish type
  • Salad
  • Bean salad
  • Lentil salad

This is a filling and healthy lentil salad made with brown lentils, carrots and tomatoes. Perfect for lunch or a vegetarian supper.

4 people made this

IngredientsServes: 4

  • 200g brown lentils
  • 1 medium carrot, diced
  • 2 teaspoons fresh thyme leaves
  • Salt
  • Freshly ground pepper
  • For the dressing
  • 2 tablespoons red wine vinegar
  • 3 teaspoons olive oil
  • 2 teaspoons Dijon mustard
  • 2 spring onions, finely sliced
  • 6 ripe tomatoes, chopped

MethodPrep:10min ›Cook:25min ›Ready in:35min

  1. Rinse and drain the lentils; place them in a pot and cover with 750ml of cold water. Bring to the boil, cover and simmer over low heat for 25 minutes, or until tender. Drain well; place in a large salad bowl.
  2. To make the dressing: whisk the vinegar, oil and mustard together with a fork. Pour over the cooked lentils. Add the tomatoes and spring onions; mix well and serve while it is still warm.

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  • 4 tablespoons extra-virgin olive oil, divided
  • 2 tablespoons red-wine vinegar
  • 1 tablespoon Dijon mustard
  • ½ teaspoon salt
  • ½ teaspoon freshly ground pepper
  • 3 links hot or sweet turkey sausage, casings removed
  • 3 cloves garlic, minced
  • 2 cups cooked or canned (rinsed) lentils (see Tip)
  • 1 small bulb fennel, finely diced
  • 1 Granny Smith apple, finely diced
  • 2 stalks celery with leaves, finely diced
  • 6 cups arugula or mesclun greens

Whisk 3 tablespoons oil, vinegar, mustard, salt and pepper in a large bowl.

Heat the remaining 1 tablespoon oil in a large skillet over medium-high heat. Add sausage cook, stirring often and breaking up, until cooked through, about 5 minutes. Add garlic cook 30 seconds more. Stir in lentils and heat through, about 2 minutes. Stir in 5 tablespoons of the dressing and remove from the heat. Stir in fennel, apple and celery.

Toss greens with the remaining dressing. Serve with the warm lentil mixture on top.

Tip: To cook lentils, place in a saucepan, cover with at least 1 inch of water, bring to a simmer and cook until just tender, 15 to 30 minutes, depending on the type of lentil. Drain and rinse with cold water. 1 cup dry lentils = about 2 1/2 cups cooked. Or use canned lentils: 15-ounce can = 1 1/2 cups. Rinse canned lentils before cooking with them to reduce the sodium by about 35%.


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This has been one of my go-to weeknight meals for years. The leftovers make for a great lunch the next day.

Love this as written. The flavors are perfect together. Definitely a keeper!

This was really, really good! I made it basically as written, but sauteed the kielbasa (and an extra andouille sausage I had left) before the veggies, then cooked the veggies in the fat from the sausage. This will become a staple.

Really, really good. I only used 1 c French lentils and 2 T oil and vinegar, plus turkey kielbasa and it turned out rich and delicious. I cooked the kielbasa longer til it was caramelized which was wonderful. I'll definitely make this again (it's great for bag lunches) and experiment with different permutations (shallots, bacon, etc.)

Excellent. I ran out of vinegar so I used 1/ 2 wine and 1/2 vinegar. I also used only 1/4 cup olive oil (I like my vinaigrettes tart) and 1/2 the amount of sausage. Still delicious!

The vinaigrette is great and balances out the flavors perfectly! A perfect winter meal.

This is really good. I made the green lentils with chicken stock, added some garlic and used aidells chicken and apple sausage. Husband and critic was dubious, but went back three times and declared it restaurant quality. The red wine vinegar/mustard dressing is perfect- I used whole grain mustard- it cuts through the richness. Cook the lentils gently and leave a little bite to the carrots. Delicious, somewhat healthy comfort food. Yum.

This looked so good in the picture but when I actually tasted it. wowee! I made as directed. Froze leftovers and they are still delish.

My boyfriend and I thought this was a wonderful summer comfort food meal. Will definitely make again!

This is fine. nothing to write home about. I won't need to make this again.

I ordered some expensive lentils grown in Le Puy,France. This is the recipe I choose to make with them, boy was I disappointed! This dish had very little flavor to me unless the bite you were taking had a piece of sausage in it.

Made this with chorizo - excellent quick dinner for a week night. Great flavors

I cleaned the fridge out with this recipe and it came out GREAT! I used turkey sausage (not low fat) and added some swiss chard. I'm making it again today.

This was a fantastic and easy recipe, it's great alone or add a salad for a more complete meal. The lentils and dressing alone are very tasty (the dressing does a lot of this dish) but with the kielbasa, hands down my favorite sausage, this becomes even more flavorful and enjoyable. The recipe makes quite a large portion so I had this for many meals and it was just as good every time, the flavors only get better over a few days and the dish is great warmed back up or cold!

Excellent! I only had jalapeno cheddar venison sausage, so I added green peppers, diced jalapenos, cilantro instead of parsley. I also only had white wine vinegar. It is hard to mess this recipe up and you can clean the fridge out.

I am truly impressed w/ this super simple and satisfying dish. It definitely hit to spot for my finicky pregnant taste buds. I think it will definitely become one of my regulars. The only changes I made were using whole grain mustard in the dressing and increasing the vegetables (including adding diced red peppers), to make it heartier.

I have made this many times and love it everytime! The flavours and aroma are so wonderful. It is my comfort food.

I make several variations of this regularly, always with rave reviews. I leave the mustard out entirely and usually use a blend of sherry, red wine and balsamic vinegars for kick. I also substitute fennel for celery and use pardina lentils instead of French lentils - they just seem to cook up better. This is a great recipe upon which to base variations!

Wonderful recipe! The vinaigrette truly makes the dish. I had just 1.5C of lentils and that was plenty. This will quickly become a favorite.

The lentil ratio was way too high. If I made it again, Iɽ halve the lentils.

This was an inexpensive, quick, and delicious weeknight dinner. I used the ribs of Swiss chard instead of celery and tossed in the chopped Swiss Chard leaves towards the end. Fantastic!

Excellent, easy recipe. I actually used the prepared lentils at Trader Joe's and they were very easy. Doubled the carrots. My wife thought the vinaigrette made the dish I felt it was a great balance of flavors and a nice, hearty meal. Will definitely make again.

I have made this recipe countless times and we love it. I substitute some smoked tofu for the kielbasa and it is fabulous and lower in fat fa

Solid meal. Next time I would up the veggie ratio. Lazyman's version: put veggies in food processor, brown the sausages whole and serve next to lentils, and put vinegarette on the side with a spoon. I liked slicing the sausage on my plate and spooning the sauce onto the sausage anyway.

Delicious and easy. The mustard vinaigrette adds so much to this dish. Green lentils were unavailable regular lentils worked fine for us. It is important not to overcook them. Especially good with cheddar toasts (recipe on this site).


Ingredients US Metric

  • 1 1/2 cups lentils, preferably dark green or tan
  • 8 cups water
  • Salt
  • 1 onion, peeled
  • 5 1/4 ounces salt pork or slab bacon
  • 1 teaspoon Dijon mustard
  • 1 tablespoon red wine vinegar
  • 3 tablespoons walnut oil
  • Salt and pepper
  • 3 tablespoons finely chopped chives
  • 1 shallot, finely chopped

Directions

Place the lentils in a large saucepan with the water. Salt lightly, add the onion, and bring to a boil.

Lower the heat, cover the pan, and simmer for 1 1/2 hours, or until the lentils are tender but not falling apart.

Fifteen minutes before serving, cut the salt pork or bacon into 1/2-inch cubes. Fry until the pieces have browned on all sides, then pour off the fat, remove from the heat, and cover the pan to keep warm.

Make a dressing by whisking together the mustard, vinegar, oil, salt, and pepper.

Once the lentils are done, remove the onion and drain the lentils in a sieve or colander. Place them in a large salad bowl with the chives, shallots, and dressing.

Toss gently to season, and place the pieces of bacon on top. Serve warm.

Recipe Testers' Reviews

Elsa M. Jacobson

The big discovery in making this salad for the first time was walnut oil, a new ingredient for me. Its potent yet gentle flavor permeated this salad, and no one guessed this special ingredient as they ate both their first serving and their second. In response to Mixolidia’s query, I, too, cook for a lot of people who are vegetarian as well as non-pork eaters. I made this salad without the bacon. It needs no substitute ingredient, and felt both whole and complete without it. It was perfect as part of a Middle Eastern meal, one which included the Turkish Baked Eggplant with Chile, Feta, and Mint Jerusalem Salad, and Rice Pilaf with Dried Cherries and Toasted Pistachios, also on this site. It was delicious warm, but could also be served at room temperature. Because bean salads are generally quite brown, and this one is no exception, I think it is important to include it in a meal that has plenty of color in the other dishes by itself, it’s not very pretty and it’s unlikely anyone would select it based on love at first sight! Bocuse notes to serve it as a side, which I think is perfect, though it could work as a vegetarian main dish in this version without the bacon. If I were to use it as a main dish, I would garnish with chives aplenty and think about what other colorful addition I could use to give the meal a more appealing and festive feel: perhaps some crudités on a nice platter.

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Comments

Loved this. I added large dice of carrots both for sweetness and color. I love them with the black lentils. Even my carnivore hubs gobbled this up.

Teaching this to my class tomorrow along with Poulet au Vinaigre and Baba au Rhum. Bocuse is the topic. Thanks for being so good and reliable. I often recommend your site to my students.


Warm French Lentil Salad (Vegan)

This french lentil salad is hearty, healthy and pretty darn tasty! The lentils are cooked in a delicious broth then topped with a tasty dressing making this lentil salad a crowd-pleaser. Gluten-Free & Vegan. This lentil salad is tasty and satisfying. Even your meat-loving friends will love it . I promise! This lentil salad is loaded with fresh veggies, topped off by crunchy pumpkin seeds, fresh mint and a balsamic dressing. The contrast in flavours in textures all balance this dish out nicely. Perfect for picnics, potlucks or simply make a big batch for easy lunches in the week. The lentils in this salad are full of flavour and rather moreish if I say so myself! Lentils often get a bad rap for being boring, but their rich earthy flavour can really be brought alive when cooked with stock or broth as they soak up all of that delicious flavour and goodness. The well-balanced dressing adds the right amount of flavour to this lentil salad making it a favourite salad that I'm sure will be on regular rotation in your household time and time again. (This recipe was originally published on Love Food Nourish in January 2018)

Recipe FAQ

It can be served as a side along with grilled meat or fish, it can be enjoyed with a poached egg or boiled egg on top or simple enjoy as is!

Many recipes will say you do not need to soak lentils due to the fact lentils have a low phytic acid content. However soaking lentils can greatly aid in their digestion and also reduce their cooking time. If you have poor digestion or experience gas and bloating from legumes then soaking is definitely recommended.

Rinse the lentils in a sieve, place in a pot and cover with warm water and 1 Tbsp of lemon juice, leave for around 7 hours. Once soaked, drain and rinse the lentils again and then cover with clean water to cook. If you are seriously short on time then any soaking is better than none.

This salad should keep for 5 days in the fridge in an airtight container.


Warm Lentil and Tomato Salad

To make a warm, hot lentil stew, you first have to cook the lentils. Then cook them further together with the fried bacon and the other vegetables. Let’s make it hot and spicy, so apart from cherry tomatoes, toss in there some peppers, onions, and chili. A hot, tasty dish better served warm on cold days.


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Maybe one of the best things I've ever made from this site. so delicious. the only change I made was to soft-boil my egg versus fry it. Also, I used baby leeks.The red wine vinegar gave it just enough zing to cut through the richness of the eggs and bacon. YUM

Delicious! Used thyme instead of tarragon and forgot the spinach but otherwise made it per the recipe. Quick, easy and yummy!

I made this with Trader Joe's lentils and it tasted great! My 3 year old twins stood by me and requested bite after bite until the plate was empty. I was glad I made a double batch. I will try it with green lentils next time to see the difference, but if there isn't much, I will stick with TJ's version. As a working mom, I need shortcuts. this one is going in the permanent repertoire of recipes to impress!

Delicious! This is the first time I have enjoyed a recipe with lentils in it!

Really tasty weeknight dinner. As usual I think epicurious's estimate of active time is optimistic but perhaps I am just slow. For any who care here's the nutrition breakdown . . . Per Serving: Cal: 509, Fat: 30g, Sat Fat: 4g, Protein: 28g, Carbs: 32g, Sugar: 5g, Fiber: 13g, Iron: 29%, Ca: 12%, Vit C: 18.5%

. I can't figure out how to edit a review once submitted. The only thing I wanted to add is that I have found I prefer thyme to the tarragon - and I like to stick a bay leaf in with the lentils. It's fine with tarragon but I think it's better with thyme - earthier.

This has become one of my staples. Frickin' yum. I've made it exactly as written and it's great - and I've also accidentally messed up (and cooked the lentils/celery/carrot with the lentils, which looks unappetizing but is delicious) and there is just no way to make this taste bad. If you can't find the tiny French green lentils, make something else entirely, because it just won't work otherwise.

Used leftover lentils, forgot to put in the vinegar, threw in thyme instead of tarragon. Unexpectedly awesome.

I was disappointed with the results-- I did follow the recipe with the exception of substituting dried tarragon for the fresh. I might try it again with brown lentils (the green lentils were just too firm) and I might fold the spinach into the end product. It is certainly a healthy recipe--with the exception of the bacon--but it just couldn't earn more than 2 stars from me.

Since the fridge was running low, I subbed: sliced deli turkey for bacon, scallions for leeks, zucchini for celery, pesto for tarragon, mixed herbs and greens for spinach. Also, I poached the eggs instead of frying and served this for dinner. Even with these major substitutions it was still delicious. It leaves me thinking that if I made it as suggested it would be SPECTACULAR!

Use Boars Head Italian diced pancetta (1 slice -- 1/4" thick?). I used Trader Joe's pre-cooked lentils and used only a cup. Spinach on each plate (1 c), lentils & then 1 egg. Makes 2 servings. Incredible!

Outstanding! I love this dish, it's hearty yet elegant at the same time. The flavor combinations are wonderful. I steamed my spinach, poached the eggs, and left out the celery. I wouldn't worry about cooking the vegetables in the bacon fat. You're not doing it every day, so once a week or so is just fine. I think it's well worth it too, the vegetables will pick up the delicious bits of bacon left in the pan.

This was an excellent dish. Great flavor combinations, very filling. Couldn't find baby spinach, so skipped it. The lentil salad was excellent, could easily be used as a side dish for another meal. Also used a premade 'sofritto' mix (carrots, leeks, parsley, etc) from the supermarket and pulsed it in the food processor a few times. Saved a lot of time.

Found the anise flavor of the tarragon just wrong here. Awful, ruined the dish. But would like to try it again with maybe thyme instead.

Daaaang! This was outstanding and the combination of eggs+spinach+ french lentils+ bacon+leeks was unlike anything I've ever tried. I left out the carrots and celery because I don't like them. I am concerned about cooking the vegetables in bacon grease though - has anyone tried cooking them in vegetable oil instead?

yum! was forced to use thyme rather than tarragon, and sherry vinegar rather than red wine vinegar. and the recipe still turned out delicious. will make this again and again as a light supper.

This was a nice change of pace for breakfast, and it was interesting to try. I wouldn't serve it to guests though. (was prepared as directed) I like the neat textures with the lentils, vegetables and bacon. The spinach was nice and 1) added to the presentation and 2) wilted from the warmth and added another dimension. I liked the vinegar essence, and thought it could even be a bit stronger. It was a good hearty meal and I could see it being a good breakfast option in the winter before going back outside.

Very satisfying. I poached the eggs instead of frying them.

I absolutely love this dish. It's my one of my favorite things to make and eat when I'm home on my own. Shallots substitute nicely for the leeks.

Made this for a weeknight supper. Instead of the eggs, I topped it with some good quality grilled British sausages - perfect for a cold, rainy november evening

just what the heck is a 'lardon'?

Definately will make this again. I followed pretty much as written, but used only one egg per serving and used regular brown lentils because I didn't have the others on hand. I just made sure I didn't let them get too mushy.

This is a great recipe. It is also very flexible. I've made it several times. Sometimes with all the ingredients and othertimes with not much more than the lentils, eggs, and some herbs. Use your imagination and whatever is on hand, it will turn out just fine.

we make this all the time for a nutritous and simple supper. sometimes we use a little smoked salmon & fresh herbs mixed through after the lentils are cooked through for variation.


Ingredients:

1 cup Dakota's Pride Lentils, rinsed

2 1/2 cups Chef's Cupboard Chicken Stock

5 slices Appleton Farms Thick Sliced Hickory Smoked Bacon

1 cup Southern Grove Chopped Hazelnuts *

1 carrot, peeled and diced

1 teaspoon Stonemill Ground Thyme *

1 teaspoon Stonemill Ground Sage *

1/2 teaspoon ground Stonemill Sea Salt Grinder, plus additional to taste

1/2 teaspoon ground Stonemill Black Peppercorn Grinder, plus additional to taste

1 tablespoon Happy Harvest Tomato Paste

3 tablespoons Burman's Dijon Mustard

1/2 tablespoon Simply Nature Organic Apple Cider Vinegar

1/2 cup fresh parsley, chopped

*These are Seasonal items that are only in stores for a limited time and may no longer be available.


Lentil Salad Ingredients:

To make this easy lentil salad recipe, you will need the following ingredients:

  • Lentils: I recommend using either brown, green or French green lentils in this salad, as those varieties each have great flavor and hold their shape well once cooked. (I used French green lentils in the photos above.)
  • English cucumber: Or traditional or Persian cucumbers, finely diced (also peeled and/or seeded, if you prefer).
  • Red onion: Feel free to briefly rinse and drain the diced red onion in running water, if you would like to cut the onion-y flavor a bit. Or if you love red onion as much as I do, just add it straight to the salad!
  • Fresh mint: I adore the burst of fresh mint flavor in this salad, which pairs beautifully with the bright lemony dressing.
  • Sun-dried tomatoes: Love the rich flavor of sun-dried tomatoes in this salad. But if tomatoes happen to be in season, feel free to sub in your favorite ripe fresh tomatoes if you prefer.
  • Lemon dressing: I just used my favorite everyday salad dressing here, made with an extra squeeze lemon juice. It’s easy to whip up with olive oil, lemon juice, Dijon, garlic, salt and pepper.


1. Pre-heat oven to 220°C. Remove seeds from pumpkin and leaving the skin on slice into 1½ cm moon shapes. Place pumpkin on a baking paper lined roasting tray. Drizzle with oil and seasoning and place in oven.

2. While the pumpkin is roasting, rinse lentils, place into a pot and cover with plenty of water. Bring to the boil then reduce the heat to a simmer. Add in rosemary and bay leaf. Simmer, uncovered for 15-20 minutes (they should still have some bite to them). Drain well and return to pot to keep warm.

3. Check the pumpkin which should be almost done, after about 30 minutes. The outside should be golden and inside soft while holding its' shape.

4. Make a dressing by whisking together lemon juice, olive oil and seasoning. In a large mixing bowl, combine the lentils, herbs, spring onions and dressing.

To serve: Place even amount of roast pumpkin over four plates, spoon over lentils then garnish with chilli and dukkah.