Puy lentil salad with roasted vegetables and orange vinaigrette is the make-once, eat-all-week lunch: tiny French green lentils that hold their bite, roasted fennel and red onion, and a citrus dressing that wakes everything up. Forty minutes, most of it the oven's. It's the salad that converted my lentil-skeptical spouse.
If you’ve been around my kitchen for a while, you know I have a deep love for Puy lentils. Grown in the volcanic soils of France, these little gems are often called the ‘caviar of lentils’ for their rich, earthy flavor and delicate texture that holds its shape beautifully after cooking. This salad is the perfect way to celebrate them! We’re pairing them with sweet, caramelized roasted vegetables and a bright, zesty orange vinaigrette. It’s a stunning, healthy dish that’s equally delicious served warm, at room temperature, or chilled, making it perfect for any occasion.
Ingredients
• For the Salad
• 1 cup / 240 ml lentilles du Puy (French green lentils)
• 1 cup / 240 ml low-sodium, gluten-free vegetable broth
• 1 bay leaf
• ½ bulb fennel, thinly sliced into 1-inch-long strips
• ½ yellow or orange bell pepper, seeded and thinly sliced into 1-inch-long strips
• ½ red onion, sliced into 1-inch-long strips
• 4 scallions, halved lengthwise
• 1 Tbsp / 15 ml extra virgin olive oil
• ½ cup / 120 ml (4.1 fl oz) finely chopped flat leaf parsley
• For the Orange-Sherry Vinaigrette
• 1 tsp / 5 ml extra virgin olive oil
• ½ orange, zested and juiced
• 1 Tbsp / 15 ml aged sherry vinegar
• ¼ tsp / 1.25 ml (0 fl oz) sea salt
• Pinch freshly ground black pepper
Instructions
1. Preheat your oven to 425°F / 220°C.
2. Cook the lentils: In a medium saucepan, combine the Puy lentils, vegetable broth, 1½ cups / 360 ml (12.2 fl oz) water, and the bay leaf. Bring to a boil over high heat. Once boiling, cover the pot, reduce the heat to low, and simmer for 20 to 25 minutes until the lentils are tender but still firm. Drain any remaining liquid, discard the bay leaf, and transfer the lentils to a large serving bowl.
3. Roast the vegetables: On a large baking sheet, toss the fennel, bell pepper, and red onion with 1 Tbsp / 15 ml of olive oil and a pinch of salt and pepper. Keep the scallions separate on the sheet (or use two sheets if needed). Roast for 15 to 20 minutes, stirring once, until the vegetables are tender and have golden-brown edges. Add the roasted fennel, pepper, and onion to the bowl with the lentils, setting the roasted scallions aside for garnish.
4. Make the vinaigrette: In a small bowl, whisk together the remaining 1 tsp / 5 ml olive oil, orange zest, orange juice, sherry vinegar, ¼ tsp sea salt, and a pinch of black pepper.
5. Assemble the salad: Pour the vinaigrette over the warm lentil and vegetable mixture. Add the chopped parsley and toss everything gently to combine. Transfer to a platter, top with the reserved roasted scallions, and serve.
Nutritional Information
• Serving Size: ½ cup
• Calories: 69
• Protein: 3 g
• Carbohydrates: 10 g
• Total Fat: 2.5 g
• Saturated Fat: 0.4 g
• Fiber: 3 g
• Sodium: 81 mg
• Cholesterol: 0 mg
Pro Tips
• Don’t have Puy lentils? Regular brown or green lentils will work, but be careful not to overcook them as they can become mushy. Reduce the cooking time slightly and check for doneness often.
• This salad is a meal-prep dream! It keeps beautifully in the refrigerator for up to three days, and the flavors actually get better over time. Store the roasted scallions separately and add just before serving.
• Boost the flavor and texture by adding ½ cup of crumbled feta or goat cheese, or a handful of toasted walnuts or pecans for a delightful crunch.
• Serve this versatile dish warm as a side, at room temperature for a potluck, or chilled over a bed of arugula for a light and satisfying lunch.
FAQ
Q: How can I add more protein to this vegetarian salad
A: The Puy lentils provide a great base of plant-based protein. To make it even more substantial, consider adding a cup of chickpeas, a handful of toasted walnuts or pecans, or serving it over a bed of high-protein quinoa.
Q: What if I can’t find Puy lentils
A: No problem. You can substitute regular brown or green lentils. They cook a bit faster and can become softer, so reduce the cooking time slightly and check them often to ensure they remain firm. Black ‘beluga’ lentils are also an excellent substitute that holds its shape well.
Q: Is this French lentil salad recipe vegan
A: Yes, this recipe is 100% vegan as written. The salad and orange-sherry vinaigrette are made entirely from plant-based ingredients. For a creamy addition, you can use a vegan feta cheese alternative.
Q: Can I make this lentil salad ahead of time
A: Absolutely. This salad is fantastic for meal prep as the flavors deepen over time. Store it in an airtight container in the fridge for up to 3 days. Keep the roasted scallions separate and add them just before serving to maintain their texture.
Pro Tips
- Use actual lentilles du Puy — French green lentils — because they stay intact after cooking. Regular brown lentils turn to salad confetti.
- Simmer the lentils in broth with the bay leaf rather than water, and check them early; mushy lentils can't be un-mushed.
- Let the vegetables really roast — charred edges on the fennel, pepper, and red onion are flavor, not mistakes.
- Dress the lentils while they're still warm so they absorb the orange-sherry vinaigrette instead of wearing it.
- Add the parsley at serving time so it stays green and perky through the week of leftovers.
Frequently Asked Questions
Can I substitute another lentil?
You can use other green lentils, but Puy lentils are the ones famous for keeping their shape — softer lentils will make this more of a mash than a salad.
Is this salad gluten-free?
Yes — the recipe specifies gluten-free broth, and lentils, vegetables, and the vinaigrette are naturally gluten-free.
How long do the leftovers last?
Four days refrigerated, and it holds up unusually well — keep the dressing separate if you want maximum freshness.
Should it be served warm or cold?
Room temperature is ideal — it mellows the onion and fennel and lets the orange vinaigrette come forward. Straight from the fridge is fine, just quieter.
Recipe card below.
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Puy Lentil Salad with Roasted Vegetables & Orange Vinaigrette
Ingredients
Method
- Preheat your oven to 425°F / 220°C.
- Cook the lentils: In a medium saucepan, combine the Puy lentils, vegetable broth, 1½ cups / 360 ml (12.2 fl oz) water, and the bay leaf.
- Bring to a boil over high heat.
- Once boiling, cover the pot, reduce the heat to low, and simmer for 20 to 25 minutes until the lentils are tender but still firm.
- Drain any remaining liquid, discard the bay leaf, and transfer the lentils to a large serving bowl.
- Roast the vegetables: On a large baking sheet, toss the fennel, bell pepper, and red onion with 1 Tbsp / 15 ml of olive oil and a pinch of salt and pepper.
- Keep the scallions separate on the sheet (or use two sheets if needed).
- Roast for 15 to 20 minutes, stirring once, until the vegetables are tender and have golden-brown edges.
- Add the roasted fennel, pepper, and onion to the bowl with the lentils, setting the roasted scallions aside for garnish.
- Make the vinaigrette: In a small bowl, whisk together the remaining 1 tsp / 5 ml olive oil, orange zest, orange juice, sherry vinegar, ¼ tsp sea salt, and a pinch of black pepper.
- Assemble the salad: Pour the vinaigrette over the warm lentil and vegetable mixture.
- Add the chopped parsley and toss everything gently to combine.
- Transfer to a platter, top with the reserved roasted scallions, and serve.
- Don't have Puy lentils? Regular brown or green lentils will work, but be careful not to overcook them as they can become mushy.
- Reduce the cooking time slightly and check for doneness often.
