A French vegetarian dish built on whole ingredients.

Servings: 4
Active time: 30 min
Total time: 45 min

Organic sourcing

Carrots are on the EWG Dirty Dozen, so sourcing organic is wise. Onions have a modest pesticide residue; going organic is less critical. Goat cheese quality can benefit from organic advantages.

Ingredients

• 1 cup puy lentils
• 4 cups water
• 1 bay leaf
• 1 small onion, diced
• 2 carrots, diced
• 2 tbsp extra-virgin olive oil
• 1 tbsp red wine vinegar
• 1 tsp Dijon mustard
• 100 g goat cheese, crumbled
• 2 tbsp fresh parsley, chopped
• 2 tbsp fresh chives, chopped
• to taste salt and black pepper

Method

1. Rinse the puy lentils under cold water.
2. In a saucepan, combine the lentils, water, and bay leaf. Bring to a boil over medium-high heat.
3. Reduce the heat and simmer for 20-25 minutes until the lentils are tender but not mushy.
4. Drain the lentils and discard the bay leaf.
5. In a large bowl, whisk together the olive oil, red wine vinegar, and Dijon mustard.
6. Add the drained lentils, onion, and carrots to the bowl.
7. Toss the lentils and vegetables with the vinaigrette until well coated.
8. Season the salad with salt and black pepper to taste.
9. Gently fold in the goat cheese, parsley, and chives.
10. Serve the salad warm, or let it cool to room temperature.

Notes

• If puy lentils are unavailable, use green lentils as an alternative.
• This salad pairs well with crusty bread for a fuller meal.
• Prepare in advance and store in the fridge; just add goat cheese and herbs before serving.

Source

Paraphrased from the culinary canon by Organic.is editors, 2026. Classic French recipe. If you'd like a specific source for further reading, ask Tinni (bottom-right) for a book recommendation.