Cumin-Scented French Lentil Salad

Recipe adapted with modifications from Jeanne Lemlin's Quick Vegetarian Pleasures.

Cumin-Scented French Lentil Salad

About This Recipe

Yield:Serves 4
Active time:30 minutes
Total time:30 minutes
This recipe appears in: Serious Salads: Cumin-Scented French Lentil Salad


  • 1 cup French lentilles du Puy
  • 3 cups chicken stock
  • 1 bay leaf
  • 1 large carrot, finely diced
  • 2 ribs celery, finely diced
  • 1/2 cup finely diced red onions (about 1/2 a small onion)
  • 1 teaspoon finely chopped fresh thyme (or 1/2 teaspoon dried)
  • 3 tablespoons chopped fresh parsley
  • 1 garlic clove, minced
  • 1/4 teaspoon ground cumin
  • 1/2 teaspoon salt, plus more to taste
  • 1/2 teaspoon freshly ground black pepper
  • 3 tablespoons freshly squeezed lemon juice, from one large lemon
  • 1/4 cup extra virgin olive oil, best quality
  • 1 teaspoon honey


  1. 1

    Combine lentils, chicken stock and bay leaf in a medium saucepan. Bring to a boil, then turn heat down and simmer until lentils are just tender, about 25 minutes (or about 20 minutes for common lentils). Strain and let cool.

  2. 2

    In a large bowl, combine all remaining ingredients. Add cooled lentils and toss to combine. Taste and adjust seasoning if necessary. Refrigerate until ready to serve.


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