Lemony Lentil Salad

With French lentils, vegetables, walnuts, fresh lemon juice, and a mustard vinaigrette this Lemony Lentil Salad is a perfect side dish or main course.

A really delicious, wholesome easy-to-make lentil salad

Lemony Lentil Salad with Roasted Vegetables

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4
Author Tania Van Pelt


  • 1 pound beluga lentils or French green lentils
  • 1 small red onion, diced
  • 1 large sweet potato, baked, peeled, chopped
  • 2 stalks of celery, chopped chopped
  • ½ cup toasted whole walnuts, coarsely chopped
  • Leaves from 4 sprigs of fresh thyme or 1 tablespoon dried thyme
  • ¼ cup fresh parsley, diced plus more for garnish
  • 3 tablespoons of Dijon mustard
  • cup apple cider vinegar
  • 2 tablespoons fresh lemon juice
  • ½ cup extra-virgin olive oil
  • ½ teaspoon of cumin
  • Salt and pepper to taste


  1. Rinse lentils and discard any pebbles. Place lentils in a medium saucepan and cover with cold water by 1 inch. Cover and bring to a boil over medium heat
  2. Reduce heat to low and simmer, covered, until lentils are tender, 25-35 minutes. Add liquid as needed.
  3. Bake the sweet potato, and once it's warm enough to chop, cut it into bite-sized pieces. I don't peel mine because I like the peel. I like to keep the dish rustic. But you can peel the potato if you prefer it that way.
  4. While lentils are cooking, make your dressing by whisking together mustard, lemon juice, vinegar, olive oil, cumin, salt and pepper.
  5. When lentils are tender, but still holding their shape, drain. Toss lentils with red onion, celery, walnuts, sweet potato, parsley, thyme, and vinaigrette. (You may not need all the vinaigrette — so drizzle it in instead of dumping it until it looks right.) Scatter a little fresh parsley and thyme over the dish and serve warm or room temperature.