Ina Garten’s Lentil Salad is a wholesome and flavorful dish that combines tender French lentils with fresh vegetables and a zesty mustard vinaigrette. Packed with protein and fiber, it makes an excellent side dish or light vegetarian main course. It’s simple, elegant, and perfect for make-ahead meals or entertaining.

What Is Ina Garten’s Lentil Salad?

Ina’s lentil salad starts with French green lentils simmered until tender, then tossed with chopped celery, carrots, onion, and a tangy Dijon vinaigrette. It’s garnished with fresh herbs and sometimes feta for added flavor and creaminess. The result is a well-balanced, nutritious salad that’s as versatile as it is delicious.

Other Ina Garten Recipes

Reasons to Try Ina Garten’s Lentil Salad

High in protein and fiber – A filling, plant-based dish
Great make-ahead option – Flavors improve over time
Light yet satisfying – Ideal for lunch or a picnic
Pairs with many mains – From chicken to grilled veggies
Customizable ingredients – Add your favorite toppings
Easy to prepare – Minimal cooking and prep required
Perfect for all seasons – Serve warm or cold

Ingredients Needed to Make Ina Garten’s Lentil Salad

1 cup French green lentils (Le Puy lentils), rinsed
1 small onion, halved
1 bay leaf
1 teaspoon kosher salt
½ cup small-diced celery
½ cup small-diced carrots
¼ cup small-diced red onion
2 tablespoons chopped fresh parsley or dill
Optional: ½ cup crumbled feta cheese

For the vinaigrette:

2 tablespoons Dijon mustard
2 tablespoons red wine vinegar
1 teaspoon minced garlic
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
⅓ cup good olive oil

Instructions to Prepare Ina Garten Lentil Salad

Step 1: Cook the lentils

Place lentils, halved onion, bay leaf, and salt in a medium saucepan. Cover with water by 2 inches and bring to a boil. Reduce heat and simmer for 20–25 minutes until lentils are just tender but not mushy. Drain and discard the onion and bay leaf.

Step 2: Prepare the vinaigrette

In a small bowl, whisk together Dijon mustard, red wine vinegar, garlic, salt, and pepper. Slowly drizzle in olive oil while whisking until fully emulsified.

Step 3: Combine the salad

Transfer the warm lentils to a large bowl. Add celery, carrots, red onion, and fresh herbs. Pour the vinaigrette over the lentils and toss gently to coat.

Step 4: Let it rest

Allow the salad to sit for at least 15–30 minutes at room temperature before serving. This helps the lentils absorb the flavors.

Step 5: Garnish and serve

Top with crumbled feta if desired, and serve warm or chilled.

What Goes Well With Ina Garten Lentil Salad

Grilled chicken or salmon – A light, protein-rich pairing
Roast vegetables or squash – Warm and hearty side
Crusty bread or flatbread – Perfect for scooping
Eggplant or zucchini dishes – Complements Mediterranean flavors
Poached eggs – Turns it into a light brunch
Hummus and olives – For a mezze-style spread
Dry rosé or Sauvignon Blanc – Great wine pairing

Key Tips for Making Ina Garten’s Lentil Salad

Use French green lentils – They hold their shape and texture
Cook lentils just until tender – Avoid mushiness
Dress while warm – Absorbs vinaigrette best
Add feta last – Keeps it from melting
Chop vegetables small – For better distribution
Let it sit before serving – Flavors deepen over time
Adjust vinaigrette to taste – Add more vinegar or mustard if needed

Creative Variations of Ina Garten’s Lentil Salad

Add roasted red peppers or sun-dried tomatoes – For sweetness and depth
Include chopped walnuts or almonds – Adds crunch and richness
Use balsamic vinegar instead of red wine – For a sweeter vinaigrette
Stir in arugula or spinach – For added greens
Add capers or olives – Briny punch
Use goat cheese instead of feta – Creamy and tangy twist
Toss in quinoa or brown rice – For an extra hearty dish

Storage Guidelines for Ina Garten Lentil Salad

Store in an airtight container in the fridge – Best within 3–4 days
Let salad come to room temperature before serving – Enhances flavor
Stir before serving leftovers – Redistribute vinaigrette and herbs
Add fresh herbs before serving – For a burst of brightness

Reheating Tips for Ina Garten’s Lentil Salad

Can be served cold or at room temperature – No reheating necessary
If warming, microwave in short intervals – Just until lightly warmed
Refresh with a drizzle of olive oil or vinegar – Restores moisture

Nutritional Value (per serving, approx.)

Calories: 260
Protein: 13g
Carbohydrates: 22g
Fat: 15g
Fiber: 8g
Sugar: 3g
Sodium: 340mg

A high-protein, fiber-rich dish that’s both wholesome and flavorful.

FAQs

What type of lentils are best for Ina Garten’s lentil salad?

French green lentils (Le Puy lentils) are best because they hold their shape during cooking and have a slightly peppery, earthy flavor that pairs well with vinaigrette and herbs.

Can Ina Garten’s lentil salad be made ahead of time?

Yes, it’s an excellent make-ahead dish. The flavors improve as it sits, so it can be prepared a day in advance and refrigerated.

Can I serve lentil salad warm or cold?

Both work well. It’s delicious served warm right after mixing or chilled for a refreshing option the next day.

Is Ina Garten’s lentil salad healthy?

Yes, it’s high in fiber and plant-based protein, low in saturated fat, and made with fresh herbs and vegetables—perfect for a balanced, nutritious meal.

Wrapping Up

Ina Garten’s Lentil Salad is the kind of dish that’s simple to make yet full of satisfying textures and bold flavors.

With its mix of protein, fiber, and brightness from herbs and vinaigrette, it’s a go-to recipe for health-conscious and flavor-loving cooks alike.