It’s one of our most popular new recipes of 2025 for a reason (that reason being it’s easy, versatile and very delicious).

Nutty green-black lentils du Puy and creamy cheese are the foundation for this salad, which is found throughout France.

Elevate your salad game with this **French Lentil Salad with Roasted Vegetables**! It combines earthy lentils with caramelized roasted vegetables, a zesty mustard vinaigrette, and creamy goat cheese.

While the lentils are cooking, halve the shallots lengthwise and thinly slice. Place in a bowl and add enough red wine vinegar to cover. Let stand for at least 20 minutes, stirring once or twice.

2 cups French green lentils, uncooked. 1 bay leaf. ½ cup Pernod, divided. 1 large fennel, tops separated from the bulb. 4 celery stalks, tops separated from the stalk.

While the lentils are cooking, halve the shallots lengthwise and thinly slice. Place in a bowl and add enough red wine vinegar to cover. Let stand for at least 20 minutes, stirring once or twice.

Lisa Donovan’s French lentil salad offers some hope we might show up to spring flings with something unexpected and delicious, without causing us a relapse.

Braised sausages and lentils are classic French comfort food, and by streamlining the recipe, we bring it out of the countryside and squarely into the weeknight rotation.

This colorful black lentil salad is hearty and leafy. It’s inspired by a Salade Lyonnaise, which is a traditional French salad of frisee, lardons, croutons and a runny egg.

Preparation. Step 1. Bring 4 garlic cloves, thinly sliced, ½ cup black beluga lentils, rinsed, 3 Tbsp. soy sauce, and 2 cups water to a simmer in a medium saucepan over medium heat.Cook, stirring ...