Lentil Salad Provencal

Bright, vibrant, and brimming with Mediterranean flavors, Lentil Salad Provençal is a versatile dish perfect for any occasion. This French-inspired recipe features tender green lentils (lentilles du Puy) as the hearty base, paired with sweet cherry tomatoes, crunchy cucumber, briny Kalamata olives, and fragrant fresh herbs like parsley and basil. Tossed in a zesty homemade vinaigrette infused with Dijon mustard, red wine vinegar, garlic, and classic herbes de Provence, this salad offers a delightful balance of textures and flavors. Ready in just 40 minutes, it’s as wholesome as it is effortless to prepare, making it an ideal option for meal prep, picnics, or a light and refreshing lunch. Serve it chilled or at room temperature for a taste of Provence in every bite!

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 cup Green lentils (preferably French lentils, also known as lentilles du Puy)
• 4 cups Water
• 1 leaf Bay leaf
• 1 teaspoon Salt
• 1 cup Cherry tomatoes, halved
• 1 cup Cucumber, diced
• 0.25 cup Red onion, finely diced
• 0.5 cup Kalamata olives, pitted and sliced
• 2 tablespoons Fresh parsley, chopped
• 2 tablespoons Fresh basil, chiffonade
• 3 tablespoons Extra virgin olive oil
• 2 tablespoons Red wine vinegar
• 1 teaspoon Dijon mustard
• 2 cloves Garlic cloves, minced
• 1 teaspoon Herbes de Provence
• 0.5 teaspoon Black pepper, freshly ground

Directions

Step 1

Rinse the green lentils under cold water and check for any debris or stones.

Step 2

In a medium saucepan, combine the lentils, water, and bay leaf. Bring to a boil over medium-high heat.

Step 3

Reduce the heat to low, cover, and simmer the lentils for 20-25 minutes or until tender but still firm. Avoid overcooking to maintain their shape.

Step 4

Once cooked, drain the lentils and discard the bay leaf. Transfer them to a large bowl and let them cool to room temperature.

Step 5

While the lentils are cooling, chop the cherry tomatoes, cucumber, red onion, Kalamata olives, parsley, and basil.

Step 6

In a small bowl or jar, whisk together the olive oil, red wine vinegar, Dijon mustard, minced garlic, herbes de Provence, salt, and black pepper to create the vinaigrette.

Step 7

Add the chopped vegetables, olives, and herbs to the cooled lentils in the large bowl.

Step 8

Pour the vinaigrette over the lentil mixture and toss everything together until evenly coated.

Step 9

Taste the salad and adjust seasoning with additional salt or pepper if needed.

Step 10

Refrigerate the salad for at least 15 minutes to allow the flavors to meld together.

Step 11

Serve the salad chilled or at room temperature as a side dish or light main course.

Nutrition Facts

Serving size	(1829.8g)

Amount per serving	% Daily Value*
Calories	949.6

Total Fat 68.2g	0%
Saturated Fat 9.5g	0%
Polyunsaturated Fat 0g
Cholesterol 0mg	0%
Sodium 4415.4mg	0%
Total Carbohydrate 71.7g	0%
Dietary Fiber 27.2g	0%
Total Sugars 13.9g
Protein 24.0g	0%

Vitamin D 0IU	0%
Calcium 285.6mg	0%
Iron 11.3mg	0%
Potassium 1754.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 61.6%

Protein: 9.6%

Carbs: 28.8%