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French lentil salad with fresh herbs, sweet potato and diced vegetables in a bowl garnished with fresh mint leaves.
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French Lentil Salad with Fresh Herbs

A lentil salad made with French lentils, vegetables and herbs and zesty dressing for a healthy, hearty dish packed with fresh flavors.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Salad
Cuisine: American
Diet: Vegan
Servings: 4 -6 servings
Author: Deryn Macey

Ingredients

For the Sweet Potato & Lentils

  • 1 medium sweet potato cubed (roughly 1 cup, 200g)
  • 1 tbsp olive oil 15 mL
  • salt and pepper
  • 1 cup French green lentils or black beluga lentils rinsed
  • 1/2 tsp garlic powder

For the Salad Dressing

  • 1/4 cup extra virgin olive oil 60 mL
  • 2-3 tbsp minced shallot
  • 3 cloves garlic crushed or grated
  • 2 tbsp Dijon mustard
  • 2 tbsp red or white wine vinegar

For the Salad

  • 3 tbsp finely chopped fresh parsley
  • 3 tbsp cup finely chopped fresh mint leaves
  • 3 tbsp finely chopped fresh chives basil or dill
  • 1 carrot peeled and diced (roughly 1 cup, 150 g)
  • 1 rib celery diced (roughly 1/2 cup, 75 g)
  • 1/2 a red onion diced (roughly 1/2 cup, 75 g)
  • 1/2 cup dried cranberries 65 g
  • 1/4 cup pumpkin seeds 60 g

Instructions

  • Preheat the oven to 400 F.
  • Cut the sweet potato into evenly sized 1/4-inch cubes. Place on a baking tray and add the 1 tbsp olive oil. Season with salt and black pepper and toss to coat. Roast in the oven for 20-25 minutes until tender.
  • Rinse the lentils then add to a medium pot with 3 cups of water. Salt generously and add the garlic powder. Bring to a gentle boil over medium-high heat then cover and reduce the heat to low and maintain a light simmer for 20-25 minutes until the lentils are tender. Drain off any excess liquid.
  • In a large mixing or serving bowl, add the olive oil, shallot, garlic, mustard and vinegar with a pinch of salt and pepper and whisk to fully combine. Set aside for now.
  • Finely chop the fresh herbs and red onion. Small dice the celery and carrot.
  • Once the lentils and sweet potato are ready, add to the bowl with the dressing the rest of the salad ingredients and toss to combine. Season with additional salt and black pepper, if needed. Serve right away with a squeeze of fresh lemon juice, if desired, and a few fresh mint leaves for garnish.

Notes

Store lentil salad in the fridge in an airtight container for up to 5 days. Serve at room temperature, chilled or lightly warmed in the microwave.
Serves 4 as a main dish or 6-8 as a side dish. Nutrition facts are for 1 of 6 servings.

Nutrition

Serving: 1/6th of recipe | Calories: 331kcal | Carbohydrates: 41g | Protein: 11g | Fat: 15g | Sodium: 596mg | Fiber: 6g | Sugar: 13g