The Latest

all lifestyle

BusinessFamilyGather

The Latest

food

lifestyle

Lover of all things food

Hi! I'm Ari, photographer and recipe developer behind Well Seasoned. As a former NYC chef, I'm spilling all my tips and tricks from the restaurant industry with you! To learn more about me click here.

hungry for more?

sign up for exclusive recipes, entertaining guides and more!

or check out these
popular categories:

Lentil Salad

Posted by: ari | well seasoned

This warm lentil salad with dijon vinaigrette is a healthy, nutritious, and filling meal that is both cozy and warm. French green lentils cook in a rice cooker, giving them a perfectly creamy texture with the slightest bite. The warm lentils are tossed with an easy dijon and balsamic vinaigrette. Add bacon, capers, and fresh herbs, then serve warm. You've never enjoyed a lentil salad like this before!

recipe +-

Posted by: ari | well seasoned
green lentil salad with scallions, bacon, and capers in a bowl with serving spoon
Print Recipe
5 from 1 vote

Warm Lentil Salad

This warm French lentil salad with dijon vinaigrette is a healthy, nutritious, and filling meal that is both cozy and warm. Creamy, yet tender green lentils are tossed with an easy dijon and balsamic vinaigrette. Add bacon, capers, and fresh herbs, then serve warm. Healthy, nutritious, and totally filling!
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Dinner, Salad, Side Dish
Cuisine: French
Keyword: dijon vinaigrette, french green lentils, how to cook lentils
Servings: 4 servings
Calories: 536kcal
Author: ari | well seasoned

Equipment

  • Rice cooker

Ingredients

For the lentils

  • 1 ½ cups French green lentils
  • 3 cups chicken stock low sodium
  • 3 slices bacon cut into lardons
  • 2 large scallions thinly sliced
  • 2 Tbsp capers drained
  • kosher salt
  • freshly ground black pepper
  • 3 Tbsp finely chopped fresh herbs such as tarragon, dill, chives, or parsley
  • high quality extra virgin olive oil for serving
  • flaky sea salt for serving

For the marinade

  • ¼ cup extra virgin olive oil
  • 2 Tbsp aged balsamic vinegar
  • 1 ½ Tbsp dijon mustard
  • ½ tsp kosher salt
  • ¼ tsp freshly ground black pepper

Instructions

To cook lentils

  • Place lentils and chicken stock (or vegetable stock) in the bowl of a rice cooker. Close lid, then select quick cook and press start. This will take approximately 40 minutes. Meanwhile, make the marinade.

To make marinade

  • Combine extra virgin olive oil, balsamic vinegar, dijon mustard, ½ tsp kosher salt, and ¼ tsp black pepper in a small bowl, then whisk to combine. Set aside.
    marinade for warm lentil salad

Cook bacon

  • Heat a large skillet over medium-high heat. When hot, add thinly sliced bacon lardons, then cook until crisp, stirring often, about 4-5 minutes. Drain bacon on a paper towel lined plate.

Assemble

  • When lentils finish cooking, transfer to a large bowl. Immediately toss with marinade until even coated.
    cooked green lentils in a white serving bowl
  • Add cooked bacon, scallions, capers, and any herbs you're using, then toss to combine. Drizzle the warm salad with 1-2 tablespoons of a high quality extra virgin olive oil, then sprinkle with a generous pinch or two of flaky sea salt. Serve warm or at room temperature.
    cooked lentils with bacon, scallions, and capers in a large bowl

Notes

  • Lentil salad will keep in an airtight container in a refrigerator for up to 5 days.
  • To reheat: either allow lentils to sit at room temperature for 1-2 hours before serving and eat at room temperature, or heat in a microwave safe dish for 2-3 minutes until warm throughout.
  • You can absolutely eat lentil salad cold. We prefer it heated up, but you do you!

Nutrition

Calories: 536kcal | Carbohydrates: 65g | Protein: 29g | Fat: 18g | Saturated Fat: 3g | Cholesterol: 6mg | Sodium: 745mg | Potassium: 1238mg | Fiber: 28g | Sugar: 6g | Vitamin A: 380IU | Vitamin C: 9mg | Calcium: 127mg | Iron: 9mg
Did you make this recipe?Tag @wellseasonedstudio and hashtag it #wellseasonedstudio!