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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. 


Donna Laviola

Last night I made it but had leftover roasted chicken and added it into the recipe and it was delicious. Now I have to try the yogurt cake as someone else mentioned.

Peter W

So delicious. I could drink the vinaigrette, kiddIng, it makes this salad so well rounded. Basil, cilantro and parsley in my first iteration but any green would be welcome. What a great summer salad, with a big slice of sourdough and fresh farmer butter. Merci bien.


Thank you. This recipe sounds very delicious, just at Farmer’s Market and bought new nugget potatoes. How many does this dish serve?
By the way passed on Yogurt Cake recipe to my daughter-in-law (she’s the baker) everyone LOVES it. We had it last night as birthday cake with fresh strawberries and whipped cream.

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