French Lentil Salad

Susan Feliciano


French Lentils are smaller than regular lentils, and a darker color. Regular green or red lentils could be substituted in this recipe. This uses the flavors typical of French mirapoix seasoning, and adds a twist with fresh basil. You can also substitute goat cheese for the fresh mozzarella.

Quick tip: Don't have time or means to cook lentils? You can used any type of canned beans in this salad. Garbanzos are especially nice. You can also substitute onion and garlic powders for the real things if you can't cook. This salad works well during a power outage!

pinch tips: How to Shuck, Cook, and Cut Corn





25 Min


45 Min


Stove Top


1 c
french lentils, dried
2 c
vegetble stock
2 Tbsp
olive oil
1 small
onion, chopped
2 clove
garlic, minced
red bell pepper, chopped
2 large
carrots, peeled and chopped
celery stalks, chopped
3 Tbsp
fresh parsley, chopped
3 Tbsp
fresh basil, chopped
1/2 c
(or more) fresh mozzarella, diced
1/4 c
red wine vinegar
1/2 c
olive oil
salt & pepper to taste

Directions Step-By-Step

Rinse and drain lentils. Cook in vegetable stock until tender but not mushy. About 35 minutes at a simmer is just right. Drain and cool.
In a skillet, sauté onion and garlic in 2 tablespoons olive oil until soft, about 3 minutes. Set aside.
Combine lentils, onions, and garlic in large mixing bowl. Add remaining vegetables and herbs.
Whisk together vinegar and oil. Immediately add to lentil mixture. Add in mozzarella; season with salt and pepper to taste. Serve on a bed of fresh salad greens or spring mix. Serve immediately.

About this Recipe

Main Ingredient: Beans/Legumes
Regional Style: French
Dietary Needs: Vegetarian
Other Tag: Healthy