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French Lentil Salad is a lovely and delicious way to ring in spring!  With radishes, young green beans and baby lettuces, it's perfect for that first dinner on the patio!



Total time

60 minutes






  • salad
  • salt
  • 1 cup green lentils
  • 6 slices bacon ( sliced into strips or chopped)
  • 8 ounces small green beans (haricot verts) ( trimmed and cut into 1 to 2-inch pieces )
  • 8 radishes (thinly sliced)
  • ½ cup pitted Kalamata or Nicoise olives
  • 2 to 3 cups frisee lettuce (torn)
  • dressing
  • 1 small shallot (peeled and minced)
  • 1 tablespoon  finely fresh thyme
  • ⅓ cup plus 1 tablespoon extra virgin olive oil
  • ¼ cup white wine vinegar
  • 1 tablespoon dijon mustard
  • salt and freshly ground black pepper (to taste)


  1. SALAD:  Bring a medium-sized pot of salted water to a boil.  Add the lentils and cook on high for 25 minutes or until lentils are tender but not falling apart.
  2. While the lentils are boiling, cook the bacon in a skillet over medium heat until crisp.  Transfer to a paper towel-line plate to drain.
  3. When the lentils have about a minute or two to go, add the green beans.  Drain in a sieve or colander and cool under cold tap water.  Drain well then transfer to a large bowl.  Add the radishes and olives.
  4. DRESSING:  Whisk dressing ingredients together in a bowl.  Pour over lentils and vegetables as needed and stir.  (You may not need all the dressing as you don't want it soggy.)
  5. TO SERVE:  Place frisee lettuce in a large serving bowl.  Top with lentil mixture and gently toss to combine.  Serve immediately.
  6. View the recipe instructions at From a Chef's Kitchen

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