Go Back
+ servings

French Lentil Salad with Roasted Baby Potatoes and Herbs

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4


  • 1 cup small green French lentils
  • 1 small bay leaf
  • Sea salt
  • 1 pound fingerling potatoes halved lengthwise
  • Olive oil
  • 1 small shallot minced
  • 1 small clove garlic minced
  • 2 tablespoons red wine or sherry vinegar
  • 1 tablespoon Dijon mustard
  • ½ cup fresh herbs parsley, basil, mint, chives or a mix, finely chopped


  • Preheat the oven to 400 degrees.
  • In a medium saucepan, bring the lentils, bay leaf, 6 cups of water, and 2 teaspoons salt to boil. Simmer the lentils until tender, about 20 to 25 minutes. Drain and remove the bay leaf.
  • Meanwhile, on a parchment lined baking sheet, toss the potatoes with 1 tablespoon of olive oil and ½ teaspoon salt. Arrange in an even layer, cut-side down and roast in the oven until tender and lightly browned, 25 minutes.
  • In a large salad bowl, combine the shallot, garlic and vinegar. Allow to sit for 5 minutes to mellow. Whisk in the mustard, followed by 1 teaspoon of olive oil. When the oil has incorporated, add another splash of oil. Repeat this process until the vinaigrette is thick and smooth, with just a slight bite. You’ll probably use about ¼ cup of olive oil total. Season to taste with salt.
  • Add the lentils, potatoes, and herbs to the mixing bowl and toss to combine. Serve at room temperature or chill until ready to serve.


Serving: 4g