Cold French Lentil Salad Recipe | Vegetarian Times Skip to main content

Cold French Lentil Salad

The deep color and firm texture of green lentils add an elegant dimension to this easy-to-make classic.



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1 cup green lentils, sorted and rinsed
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1 bay leaf
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3 Tbs. olive oil
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2 Tbs. red wine vinegar
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2 cloves garlic, minced (2 tsp.)
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2 tsp. Dijon mustard
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½ tsp. dried dill
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3 celery stalks, finely diced (1 cup)
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1 cup peeled and diced cucumber
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⅓ cup finely diced fennel bulb
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½ cup frozen corn, thawed
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½ cup diced white onion


1. Bring lentils, bay leaf, and 3 cups water to a boil in saucepan. Reduce heat to medium -low, cover, and simmer 20 minutes, or until lentils are tender. Drain, remove bay leaf, and cool.

2. Whisk together oil, vinegar, garlic, mustard, and dill in bowl. Stir in lentils, celery, cucumber, fennel, corn, and onion. Season with salt and pepper, if desired.

Nutrition Information: 

8 g
Total Fat: 
8 g
Saturated Fat: 
<1 g
24 g
0 mg
61 mg
6 g
2 g
Serves 6

Comments on this Recipe

We have lots of celery on our garden that needs to make way for our summer vegies, so I'm on the hunt for recipes using lots. I think I'll add the garlic, onion and dressing to the lentils whilst they are still hot to avoid the raw onion and garlic flavor. Then I'll add the rest of the ingredients when the lentils are cold.

I really enjoyed this lentil salad--it's perfect for lunches. I used grapeseed oil (high in Vit. E)and I left out the fennel because I didn't have any at home. The uncooked garlic can be a bit sharp and sticks with you all day, so bring gum to work! Really yummy! Tastes like summer.

I made this recipe for a bunch of non veggie types and they loved it! I substituted red pepper for the fennel, it added some lovely color

Ok sounds like a delicious salad. But what else would go with it for lunch. I couldn't possibly eat only one "taste" for lunch. Any ideas?

I brought this to a potluck with a bunch of non-veggie friends, and they all loved it! It was 98 degrees outside, and this was really refreshing. I subbed lime infused olive oil, stone ground mustard for dijon, garlic scapes for the garlic, and shallots for the onion.

Why not use sprouted lentils instead of cooking. Sprouted lentils are very versatile,keep well and ez.(cool) Baslamic vinegar is good tooo. :)

Thank you for the article by Coeli Carr "Just Chillin" and Steve B for this comment-sprouted lentils instead of cooked ez.(cool) Baslamic vinegar is good tooo. Steve B - 2012-05-29 I will be trying this out in a few days. I am high pitta right now &amp; look forward to cooling down.

This was a terrific cold salad. I added the zest and juice of 1/2 lemon to brighten it up a bit, but otherwise kept the recipe unchanged. We enjoyed it over several days and it traveled very well.

If the garlic in the dressing is too strong, add them to the lentils as they cook. I often simmer six or eight cloves with lentils, then mash them into the dressing. After cooking, the garlic is mellow. Definitely dress while lentils are warm -- they absorb the flavor much better.

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Didn't find this recipe had much flavour...