Inflammation is often called the body’s silent threat. It can linger unnoticed, contributing to fatigue, joint pain, or even long-term health challenges. The great news?
You can fight back with the right foods! This French lentil salad with roasted cauliflower and herbs is not just a delicious dish—it’s packed with anti-inflammatory ingredients to help you feel your best.
Why This Salad Supports Anti-Inflammation
This recipe brings together powerhouse ingredients that work to reduce inflammation naturally. French green lentils, also called lentilles du Puy, are rich in plant-based protein and fiber, making them a perfect choice for supporting gut health and balancing blood sugar—two critical factors in reducing chronic inflammation.
Their unique texture also holds up beautifully in salads, providing a hearty and satisfying base.
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Roasted cauliflower takes the nutritional benefits a step further. Cauliflower belongs to the cruciferous vegetable family, known for containing sulforaphane, a compound that reduces inflammation and oxidative stress.
By roasting it, you also enhance its natural sweetness, making it the perfect complement to the earthy lentils.
Fresh herbs like parsley, mint, and chives not only add vibrant flavor but also deliver an extra layer of anti-inflammatory goodness. Herbs are rich in antioxidants and phytonutrients, which help your body combat inflammation and promote overall health.
To top it all off, the vinaigrette’s olive oil provides healthy monounsaturated fats, widely recognized for their inflammation-fighting properties.
Easy Customizations for Added Benefits
The beauty of this salad lies in its versatility. You can easily customize it to suit your taste preferences or dietary needs while amplifying its anti-inflammatory power.
- Add More Veggies: Toss in turmeric-roasted sweet potatoes or steamed broccoli for a boost of curcumin and additional antioxidants.
- Switch the Herbs: Swap out parsley for basil or cilantro. Both are packed with anti-inflammatory compounds and bring a unique twist to the flavor.
- Enhance with Fruits: Replace the dried cherries with dried blueberries, a rich source of anthocyanins, which are known to reduce inflammation.
- Experiment With Spices: Add a pinch of ground turmeric or smoked paprika to the cauliflower before roasting for a subtle, flavorful anti-inflammatory kick.
These simple additions or swaps can enhance the salad’s health benefits without compromising its vibrant, fresh flavor.
Perfect for Meal Prep & Gatherings
This French lentil salad is as practical as it is delicious. It can be made ahead of time and stored in the fridge for up to three days, making it a fantastic option for meal prep.
Serve it as a light lunch, a side dish, or even a main course for dinner when paired with your favorite protein, such as grilled chicken or baked salmon.
Its vibrant colors and bold flavors also make it a crowd-pleaser at gatherings. Whether you’re serving it at a family dinner, bringing it to a potluck, or enjoying it on your own, this salad checks every box: healthy, satisfying, and easy to make.
Delicious Food with a Purpose
Eating for health doesn’t have to mean sacrificing flavor. With this French lentil salad, you get the best of both worlds—a dish that’s as enjoyable to eat as it is beneficial for your body.
Packed with anti-inflammatory ingredients, it’s an effortless way to incorporate more wholesome, healing foods into your routine.
Try it today and discover how delicious anti-inflammatory eating can be!
Anti-Inflammatory French Lentil Salad with Roasted Cauliflower & Herbs
Equipment
- Baking sheet
- Large mixing bowls
- Medium pot
Ingredients
- 2 cups cauliflower florets
- 2 Tbsp extra-virgin olive oil
- Kosher salt
- 1 tsp fennel seeds optional
- 1 tsp lemon juice or to taste
- 1 ½ cups French green lentils
- 1 qt water or vegetable broth
- French Vinaigrette
- 1 small carrot peeled and diced
- ½ cup thinly sliced red onion
- ½ cup quartered cherry tomatoes optional, for those not sensitive to nightshades
- ½ cup dried cherries
- 2 Tbsp chopped mint
- 1 Tbsp chopped chives
- 1 Tbsp chopped parsley
- Freshly ground black pepper
Instructions
- Roast the Cauliflower: Preheat your oven to 450°F. Use the convection setting if available for even roasting.Place the cauliflower florets in a large mixing bowl. Drizzle them with the olive oil, then sprinkle with kosher salt, and fennel seeds if using. Add the lemon juice and toss everything together until evenly coated.Spread the cauliflower in a single layer on a baking sheet. Roast for 10 minutes, then stir the florets to ensure even cooking. Continue roasting for another 5–10 minutes until the cauliflower is tender and slightly caramelized.
- Cook the Lentils: Rinse the lentils under cold water, removing any debris or irregular pieces. Transfer the lentils to a medium pot and pour in the water or vegetable broth.Bring the pot to a boil, then lower the heat to a simmer. Cover the pot partially and let the lentils cook for 25–30 minutes, or until they are tender but still slightly firm. Once cooked, drain any remaining liquid.
- Combine the Salad Ingredients: In a large serving bowl, add the warm lentils and toss them with half of the vinaigrette to ensure they are well-coated.Add the roasted cauliflower, diced carrot, thinly sliced onion, cherry tomatoes (if using), and dried cherries. Sprinkle in the chopped herbs—mint, parsley, and chives—and gently mix everything together. Taste and adjust by adding more vinaigrette if needed.
- Season and Serve: Finish the salad with freshly ground black pepper and additional salt to taste. Serve immediately at room temperature.
- Storage Tip: If not serving right away, the salad can be stored in an airtight container in the refrigerator for up to three days. For the best flavor, let it come to room temperature before serving.
Notes
- For an anti-inflammatory focus, consider omitting nightshades like tomatoes.
- Customize the herbs to your preference for unique flavor variations.
- This salad pairs wonderfully with grilled proteins or as a standalone meal.
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.