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French Lentil Salad with Bacon

French Lentil Salad with Bacon

Adapted by Hisham Ali HassanFebruary 24, 2026

  • Makes
    4 servings
  • Cook Time
    1½ hours
  • Active time plus cooling
    45 minutes active, plus cooling

Chef Loïc Lobet at Le Bon Georges, a bistro in Paris’ 9th arrondissement, showed us his version of the classic French lentil salad. When simmering the lentils, he included finely chopped aromatics along with bacon fat, which provided richness in the finished salad. The dressing was sharp with cider vinegar and Dijon mustard, but with the smooth, nutty notes of walnut oil. This is our adaptation of Lobet’s salad. Make sure to purchase lentils du Puy, a speckled, dark-green variety from central France that holds its shape when cooked and boasts a meaty, earthy flavor. If you cannot find walnut oil, use extra-virgin olive oil in its place in the dressing and for drizzling, and toss some finely chopped toasted walnuts into the dressed lentils after they have cooled. We love this salad as a first course or as a side with fish, chicken or duck.

Tip

Don’t allow the lentils to cool before dressing them. Piping-hot lentils absorb seasonings as they cool; their heat also will soften any harshness of the raw shallot in the dressing. Cool the lentils completely before serving. They will soak up the dressing so the salad is not soggy.

Ingredients
  • 4

    ounces thick-cut bacon, cut crosswise into ½-inch pieces

  • 2

    tablespoons extra-virgin olive oil

  • 1

    cup lentils du Puy, rinsed and drained

  • 2

    medium shallots, minced, divided

  • 1

    medium carrot, peeled and finely chopped

  • 2

    medium garlic cloves, minced

  • Kosher salt and ground black pepper

  • 3

    tablespoons cider vinegar

  • 3

    tablespoons walnut oil, plus more to serve (see headnote)

  • 1

    teaspoon Dijon mustard

  • ¼

    teaspoon red pepper flakes

  • 2

    small endives (about 6 ounces total), trimmed and sliced crosswise about ⅛ inch thick

  • 1

    cup lightly packed fresh flat-leaf parsley, chopped

Step 1

In a large saucepan, combine the bacon and olive oil. Cook over medium, stirring occasionally, until the bacon has rendered its fat and is lightly browned but not crisp, about 5 minutes. Off heat, use a slotted spoon to transfer about half the bacon to a paper towel–lined plate; set aside for garnish.

Step 2

To the bacon and fat remaining in the pan, add the lentils, 5 cups water, all but 1 tablespoon of the minced shallots, the carrot, garlic, ¾ teaspoon salt and ½ teaspoon black pepper. Bring to a boil over medium-high, cover, reduce to low and simmer until the lentils are tender, about 45 minutes.

Step 3

Meanwhile, in a large bowl, whisk together the remaining 1 tablespoon minced shallots, the vinegar, walnut oil, mustard, pepper flakes and ¼ teaspoon each salt and black pepper. Measure 1 tablespoon of the dressing into a medium bowl.

Step 4

When the lentils are done, drain them in a colander, then immediately transfer to the dressing in the large bowl; toss to coat. Cool to room temperature (this may take up to 1 hour), stirring occasionally. When ready to serve, add the endives to the 1 tablespoon dressing in the medium bowl; toss to coat.

Step 5

Stir the parsley into the lentils, then taste and season with salt and black pepper. Transfer the lentils to a shallow serving dish. Drizzle with additional walnut oil, then top with the endives and reserved bacon.

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