Food & Cooking Recipes Salad Recipes French Lentil Salad 3.5 (80) 29 Reviews By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on January 14, 2019 Rate PRINT Share Close Photo: Bryan Gardner Servings: 2 Lentils are simmered with aromatics until tender and flavorful, then tossed with toasted almonds, shredded red cabbage, fresh herbs, and a lively lemon dressing in this make-ahead salad. Ingredients 2 tablespoons extra-virgin olive oil 1 red onion, finely diced 1 carrot, finely diced 1 stalk celery, finely diced 1 cup French green lentils, rinsed Kosher salt and freshly ground pepper 1 tablespoon fresh lemon juice ¼ teaspoon crushed red-pepper flakes ½ cup toasted almonds, roughly chopped (optional) 1 cup shredded red cabbage 1 cup torn fresh herbs, such as flat-leaf parsley, tarragon, basil, and/or mint Directions In a medium saucepan, heat 1 tablespoon oil over medium. Add onion, carrot, and celery, and cook, stirring occasionally, until tender, about 6 minutes. Add lentils and cover with 2 inches of water. Bring to a boil, then reduce heat and simmer until lentils are tender, about 20 minutes. Drain and season with salt and pepper. Let cool. In a medium bowl, whisk together remaining oil, lemon juice, and red-pepper flakes. Season with salt. Add lentils, almonds (if using), cabbage, and herbs and toss to combine. Lentil salad can be stored in an airtight container in the refrigerator up to 3 days. Originally appeared: Whole Living, January/February 2013 Rate It PRINT