French Green Lentil Salad for #SundaySupper

French Green Lentil Salad

Green is one of the first signs of spring. The background changes from the grayness of winter to the greenness of spring. New foliage livens up the scenery in a refreshing and rejuvenating way. There is a sense of awakening that comes with the season. It is my favorite time of the year. As I look around and see new growth, some greens really stand out. The bright ones, like the leaves on my Coral Bark Japanese Maple, get me smiling every time:

Lime Green Leaves on Coral Bark Japanese Maple

One way to celebrate green is with food. It is what today’s #SundaySupper event is all about. This weekend marks St. Patricks’s Day and the official arrival of spring on Tuesday, March 20th. For the event, a group of food bloggers are sharing their green inspired recipes. You can follow the hashtag #SundaySupper on twitter to find all the wonderful recipes, photos, and more.

Greens in food comes in many forms. There are many healthful fruits and veggies to enjoy. I was inspired to do something different when I looked in my pantry and saw the container of French green lentils. I immediately thought of the salad with them and other yummy things like fresh herbs and bacon. Lentils are jam-packed with protein and give you the fuel to get out and enjoy the great outdoors. The original recipe is by Alton Brown, one of my favorite chefs. I have learned so much from watching him. I adapted the recipe slightly to add a couple more fresh herbs.

Want to know more about the color green? Here are a few articles:

What does green inspire in you? Food, design, gardening, art…? For me it is food and gardening. I am glad to see spring arrive and ready to get out and enjoy the glorious season.

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French Green Lentil Salad
Prep time
Cook time
Total time
For the lentils:
  • 1 pound French green lentils (about 2½ cups)
  • 1 small onion, sliced in thick slices
  • 1 large garlic clove, peeled and sliced in half
  • 1 bay leaf
  • 1 teaspoon kosher salt
  • ¼ pound salt pork
  • ½ teaspoon fresh ground black pepper
For the dressing:
  • ½ cup red wine vinegar
  • ¼ cup olive oil
  • 2 teaspoons Dijon mustard
  • 1 teaspoon kosher salt
  • ½ teaspoon fresh ground black pepper
  • ¼ cup finely chopped fresh parsley
  • 1 teaspoon finely chopped fresh thyme leaves
  • 1 teaspoon finely chopped rosemary
  • 1 tablespoon finely chopped fresh basil
For the salad:
  • 6 slices thick-sliced bacon, cooked and chopped
For the lentils:
  1. Pick over the lentils, rinse and drain. In a large 6 quart pot, place the lentils, onion, garlic, bay leaf, salt, and pork. Add water and cover the ingredients by 2 to 3 inches. Bring to a boil over high heat. Reduce heat to low, cover, and simmer until the lentils are tender (about 20 to 25 minutes). Do not over-cook lentils or they will be mushy. Drain lentils and discard the onion, garlic, bay leaf, and salt pork. Stir in pepper.
For the dressing:
  1. In a large bowl, whisk together the vinegar, olive oil, mustard, salt, pepper, parsley, thyme, rosemary, and basil.
For the salad:
  1. Add the lentils and bacon to the dressing. Stir to combine. Serve warm or at room temperature.

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  1. Pam @ The Meltaways says

    Loving this post Renee! We just got our garden in and I’m so extra excited about spring this year! Your salad looks incredible – I can’t wait to try it!

    • says

      Thanks Pam! This week really kicks in the gardening for me too. Everything is greening up and needs attention. I love this time of year.


  1. […] first saw this recipe on Magnolia Days.  (Love that name!)  Actually, I must admit, it was the salt pork that drew me in.  With salt […]

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