Warm lentils, mustard vinaigrette, herbs, and creamy chèvre
French Lentil Salad with Goat Cheese
Prep Time
15 min
Cook Time
25 min
Total Time
40 min
Servings
4
4 servings
Difficulty
Easy
Cost
Budget
$
French Lentil Salad with Goat Cheese
Warm lentils, mustard vinaigrette, herbs, and creamy chèvre
A composed French-style salad with warm green lentils, tangy mustard vinaigrette, herbs, and creamy goat cheese that turns it into a full meal.
15m
Prep Time
25m
Cook Time
40m
Total Time
4
Servings
Easy
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
This is the kind of salad that eats like dinner. French lentil salad relies on texture and acidity rather than a mountain of greens, which makes it ideal for meal prep or a relaxed brunch table.
Ingredients
- 1 cup French green lentils
- 1 bay leaf
- 1 shallot, minced
- 2 tbsp Dijon mustard
- 3 tbsp red wine vinegar
- 1/4 cup olive oil
- 4 oz goat cheese, crumbled
- 2 tbsp chopped parsley
- 2 cups baby arugula
PrepDaily Use
Test Kitchen Pick
Chef Knife
Helpful Tool
Why a sharp knife helps here
When the recipe is mostly prep, the tool that matters most is the one doing the cutting. A sharp chef’s knife makes the whole process faster and cleaner.
This recipe is won or lost in prep speed and cleaner cuts.
- Speeds up chopping and slicing
- Makes prep more consistent and less frustrating
A good chef’s knife is still the single most useful kitchen upgrade for prep-heavy cooking.
Shop chef knife options for this recipeInstructions
- 1
Simmer the lentils with the bay leaf in salted water until tender but not mushy, about 22 minutes. Drain well.
- 2
Whisk together the shallot, Dijon, vinegar, olive oil, and a good pinch of salt and pepper.
- 3
Toss the warm lentils with half the dressing and let them sit for 5 minutes.
- 4
Fold in the arugula and parsley, then transfer to a platter or bowl.
- 5
Scatter the goat cheese on top and drizzle with the remaining dressing just before serving.
Serving Suggestions
Ways to Serve This Dish
Serve alongside a fresh baguette and salted butter
Pair with a crisp green salad with Dijon vinaigrette
Serve as a light main course or alongside grilled protein
Best enjoyed fresh -- prepare the dressing separately if making ahead
Substitutions
Goat cheeseFeta
Feta is saltier and less creamy but pairs well with the lentils
Red wine vinegarSherry vinegar
Sherry vinegar tastes slightly rounder and a little more elegant
Tips & Storage
Pro Tips
French green lentils hold their shape better than brown lentils for salads like this.
Add a jammy egg on top if you want to push it even closer to brunch territory.
Storage
Refrigerate for up to 4 days. Add the goat cheese just before serving if making ahead.
Reheating
Serve cold or let it come to room temperature. No reheating is necessary.
Nutrition Facts
Per serving (1 serving) · 4 servings
Calories360
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein16g
Carbohydrates28g
Fat18g
Fiber8g
Sugar3g
Sodium410mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I make this vegan?
- Yes. Skip the goat cheese and add toasted walnuts or almonds for richness.
- What greens work besides arugula?
- Frisée, baby spinach, or even chopped parsley-heavy herb salad all work well.
Explore More
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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