Lentil Salad Croissant Sandwich

Makes about 6 sandwiches

For the lentils:

  • 2.5 cups French lentils
  • Water to cover
  • 2 tsp salt
  • 2 bay leaves
  • 1 bunch of thyme stems

Place all the ingredients in a medium pot and bring to boil. Reduce the heat and simmer until lentils are al dente adding water if needed, about 20 minutes. Drain the lentils and reserve in a large bowl to cool.

For the salad:

  • 3 tbsp shallots, small dice
  • 1 cup celery, small dice
  • 1/2 cup Italian parsley, finely chopped
  • 1/4 cup olive oil
  • 1/4 cup red wine vinegar
  • 1/4 cup lemon juice
  • 1tsp salt
  • 1/2 tsp pepper

Add all the ingredients to the warm lentils and mix. Can be made up to 2 days in advance and kept in the refrigerator.


  • 6 Croissants, sliced in half
  • 6 tbsp goat cheese
  • 1/2 cup Mint leaves
  • 30 slices of cucumber
  • 3 avocados, smashed roughly with the juice of 1 lemon
  • Salt and pepper to taste

Spread about 1/4 cup of avocado on the bottom half of the croissant and sprinkle with salt and pepper to taste. Top with 5 slices of cucumber and about 1/3 cup of the lentil salad. Scatter 1 tbsp of goat cheese on each sandwich and top liberally with mint leaves. Place the top of the croissant on the sandwich and serve.