New This Month

French Lentil Salad

  • Yield: Makes 2

Source: Whole Living, January/February 2013


  • 2 Tbsp extra-virgin olive oil
  • 1 red onion, finely diced
  • 1 carrot, finely diced
  • 1 stalk celery, finely diced
  • 1 cup French green lentils, rinsed
  • Coarse salt and freshly ground black pepper
  • 1 Tbsp lemon juice
  • 1/4 tsp red pepper flakes
  • 1/2 cup toasted almonds, roughly chopped (optional)
  • 1 cup shredded red cabbage
  • 1 cup torn fresh herbs, such as flat-leaf parsley, tarragon, basil, and/or mint


  1. In a medium saucepan, heat 1 Tbsp oil over medium heat. Add onion, carrot, and celery, and cook, stirring occasionally, until tender, about 6 minutes. Add lentils and cover with 2 inches of water. Bring to a boil, then reduce heat and simmer until lentils are tender, about 20 minutes. Drain and season with salt and pepper. Let cool.

  2. In a medium bowl, whisk together remaining oil, lemon juice, and pepper flakes. Season with salt. Add lentils, almonds (if using), cabbage, and herbs and toss to combine.

Reviews Add a comment