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Anti-Inflammatory French Lentil Salad with Roasted Cauliflower & Herbs

This anti-inflammatory French lentil salad features roasted cauliflower, vibrant herbs, and a tangy vinaigrette, making it a delicious and health-supportive meal.
Packed with the earthy flavors of French green lentils and anti-inflammatory ingredients like parsley, mint, and olive oil, this dish is a perfect option for reducing inflammation while enjoying a flavorful, nutrient-rich salad.
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Prep Time 30 minutes
Cook Time 30 minutes
Course Salad
Cuisine French
Servings 6

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.
Keyword anti-inflammation, Anti-inflammatory lentil salad, anti-inflammatory recipes, French green lentil salad, Healthy roasted cauliflower recipe, Lentil salad with herbs
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