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French Lentil + Potato Salad

Make this salad to have on hand for lunches or as an add on to a green salad or grain bowl. Try different colours of potatoes for variety, you can also play with the varieties and quantities of the fresh herbs. 

French Lentil Potato + Salad 
1/2 cup dry Flourist French Lentils, soaked for 6-12 hours
1 pound red nugget potatoes, halved  
1 red bell pepper, chopped 
1 pint cherry tomatoes, halved
1/2 cup chopped fresh herbs like parsley, cilantro, or basil 

Epic Salad Dressing
1 minced shallot
1/4 cup olive oil
1/4 cup white wine vinegar
1 tbsp Dijon mustard
1/2 tsp salt
1 tbsp sugar

Heat the oven to 400 degrees and halve the nugget potatoes. Toss the potatoes in oil and lay flat on a parchment-lined baking sheet. Roast in the 400 degree oven for 30 minutes, tossing after 20 minutes. Remove when soft and starting to brown. Let cool slightly before adding to the salad. 

Soak and steam the Flourist French Lentils according to our French Lentil Cooking Guide until tender and when cooked, remove and add to a salad bowl to cool. 

Combine all ingredients in the bowl with the lentils and add the dressing to taste. Toss together and serve. Leftovers can also be reheated in a skillet for 5 minutes and enjoyed warm. 


Peter W

This is a delicious hearty salad, the lentils and herbs and dressing are a household fav – still making it often since its debut.


This recipe is so easy to make. I also add chopped kale to the recipe and it is a meal to itself!

Shira @ Flourist

Hello Trish! That’s a great question! A typical serving for this salad would be about a cup or a cup and a half as a side. It’s very filling so that could be a lunch or a side of a meal. I hope that helps!


I am just wondering what the recommended serving would be. My apologies if I missed it somewhere.


So easy, so good!

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