best lentil salad

Toasted walnuts and fresh goat cheese make this classic French Lentil Salad a special treat!

French Lentil Salad with Walnuts and Goat Cheese Recipe

goat cheese

French green lentils

vegetable broth

thyme

carrot

red onion

extra virgin olive oil

lemon juice

Dijon mustard

garlic, pressed

honey

salt

walnuts

arugula leaves

Set the goat cheese out on the counter...

Set the goat cheese out on the counter to allow it to come to room temperature while you prepare the salad.

Bring the lentils, broth, and thyme to a...

Bring the lentils, broth, and thyme to a boil in a large saucepan over medium-high heat. Turn the heat down to low and simmer, uncovered, for 15 minutes. Add the diced carrot and onion, cover the pot, and allow to cook for another 5-10 minutes, until the lentils are tender.

Meanwhile, make the dressing by whisking together the...

Meanwhile, make the dressing by whisking together the olive oil, lemon juice, mustard, pressed garlic, honey, and salt.

Toast the walnuts by placing them in a...

Toast the walnuts by placing them in a dry pan and setting it over medium heat. Shake the walnuts occasionally and remove from heat when fragrant and slightly browned (do not burn).

Once the lentils are cooked, drain off any...

Once the lentils are cooked, drain off any excess liquid and toss with the prepared dressing. Serve the lentils on a bed of arugula leaves, topped with pats of goat cheese.

The BEST Lentil Salad infused with Moroccan Spices, this healthy vegan lentil salad can be made ahead and keeps for 4 days, perfect for healthy midweek lunches!

Moroccan Lentil Salad

lentils

celery, chopped

dried apricots, chopped

almonds, chopped or slivered, toasted

cilantro

orange

olive oil

red wine vinegar, vinegar

garlic cloves, finely minced (use a garlic press)

salt, more to taste

pepper

cumin

cinnamon

cloves

pinch or two chili flakes (optional, but good)

Cook lentils according to package directions (see notes, feel free to do ahead)

If sensitive to onions, chop and place in a bowlful of cold, salted water.

Place lentils, celery, apricots, almonds, drained onions, herbs and orange zest in a large bowl. Squeeze with the orange juice.

Mix dressing ingredients into the bowl. If using honey, mix dressing ingredients separately (easier). Toss with salad ingredients.  

Taste, adjust salt and add chili flakes if you like. I usually add a little more salt after this sits a while.

This recipe is delicious. I used very little oil and kept everything else the same. Will be a regular meal for sure. Would this recipe freeze well?

https://content.jwplatform.com/videos/hPRtsJBZ.mp4

Moroccan Lentil Salad infused with fragrant spices, crunchy celery, toasted almonds, dried apricots and loads of fresh herbs- a healthy vegan salad that can be made ahead- perfect for midweek lunches. Video. 

Moroccan Lentil Salad Video 

This Lentil Salad with Fresh Herbs is a hearty dish that’s easy to make for lunches, dinners, and side dishes! Tender lentils are dressed in an aromatic oil, then tossed with lemon, fresh herbs, toasted nuts, and arugula. It’s a 30-minute meal that’s bursting with refreshing and mouth-watering flavors!

Lentil Salad with Fresh Herbs

(200 grams) French green lentils

salt + black pepper

bay leaf

(56 grams) extra virgin olive oil

shallots, (thinly sliced)

garlic cloves, (thinly sliced)

(~70 grams) pine nuts,

medium lemons, (zested + 2 tablespoons of the juice)

Aleppo pepper ((or ½ teaspoon red pepper flakes;

Heaping ½ teaspoon flaky sea salt

vinegar

½ cups (~24 grams) fresh soft herbs

(40 grams) arugula

Cook the lentils. Fill a medium saucepan with water and generously salt, as you would salt cooking water for pasta. Once the water is boiling, add the lentils, bay leaf, and a few rounds of black pepper.

Reduce the heat to simmer and maintain a simmer for 20 to 23 minutes, or until the lentils are al dente (tender but with a bite). When the lentils are al dente, drain them over a colander and discard the bay leaf. Shake the colander a few times to get rid of water.

While the lentils cook, heat the olive oil in a large frying pan over medium heat. Once warm, add the shallots and garlic with a pinch of salt. Cook for 3 minutes, or until shallots are just starting to get some color.a. Add the pine nuts and cook, stirring from time to time, for 4 to 6 minutes, or until garlic is just turning golden brown around the edges and the pine nuts are toasted and nicely browned.b. Add lemon zest, chile flakes, and flaky salt, and cook for 30 seconds, tossing frequently. Take off heat immediately and pour into a large bowl to stop cooking.

While the lentils cook, chop the fresh herbs.

Add the lentils to the aromatic oil, season with ½ teaspoon kosher salt, black pepper to taste, and toss well. Add the vinegar (starting with 1 tablespoon), 2 tablespoons lemon juice, fresh herbs and toss well to combine.

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French Lentil Salad with Walnuts an...

Moroccan Lentil Salad

Lentil Salad with Fresh Herbs

Top 3 best lentil salad recipes from across the web

The most viewed best lentil salad recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

French Lentil Salad with Walnuts an...

Moroccan Lentil Salad

Lentil Salad with Fresh Herbs

The most viewed best lentil salad recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine