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French lentil salad with Swiss chard

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French lentil salad with Swiss chard

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Adjust Servings:
1 large Carrot
2 stalks Celery
1 tablespoon dried Tarragon
1 teaspoon Dried onion
1 tablespoon Vegetable butter
1/2 teaspoon Sea salt
1/4 teaspoon White pepper
1 teaspoon dried Thyme
1 can French lentils
5 large leaves Swiss chard
2 (juice and zest) Lemon

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  • Gluten-Free
  • Keto
  • Kid-Friendly
  • Low FODMAP
  • Low-Carb
  • Low-Fat
  • Paleo

This quick-to-prepare French lentil salad has a citrus-y scent and all the flavor of classic French cuisine. With tarragon and a fragrant stir-fry base, it will never get old!

  • 10 minutes
  • Serves 4
  • Easy




This classic French lentil salad is served with sauteed Swiss chard. It’s citrus scented and makes a light meal or a delicious accompaniment to any other vegan protein.

To prepare it, mince the carrot, celery and the herbs together to prepare the base for the stir fry. Then, melt the butter in a skillet and cook the them together with salt, pepper, and thyme for a few minutes. Add the Swiss chard and saute for a few minutes, until it shrivels a bit.

Finally, transfer everything to a large salad bowl together with the lentils and the rest of the ingredients. Mix well and serve!

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3 minutes

Prepare the stir-fry base

Rinse well all the vegetables and gently tap then dry. Peel the carrot and discard its ends. Slice the Swiss chard leaves and set aside. Roughly chop the carrot and celery, then transfer to the mixer's bowl together with the tarragon and dried onion. Mix for one minute, until you obtain a fine texture.

5 minutes


Melt the butter in a casserole. Season with salt, pepper, and thyme. Pour the vegetable mix into the casserole and cook for a couple of minutes, stirring. Add the Swiss chard leaves and cook for another couple of minutes, until they wilt a bit but still maintain a bright green color. Take off the heat.

2 minutes


Drain the lentils and transfer then to a large salad bowl. Transfer the Swiss chard to the same bowl and mix well. Add the lemon juice and zest, and gently stir.



Serve warm.


I'm an IT professional with a background in journalism. Creating blogs with WordPress is a hobby and a passion of mine. Vegetarian since 2010, vegan since 2012, when I met Jeff I tempted his taste buds with my cooking and it's been love ever since.

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