French Lentil Salad with Walnuts, Feta, and Herb Dressing Recipe

Introduction

This French Lentil Salad is a hearty and flavorful dish featuring tender lentils, crisp vegetables, and a tangy vinaigrette. Enhanced with walnuts and feta cheese, it makes a perfect light lunch or a satisfying side for dinner. Its vibrant textures and rustic charm are sure to please any crowd.

Ingredients

• 1 ½ cups French green lentils
• 4 ½ cups chicken broth, vegetable broth, or water
• 1 bay leaf
• 1 clove garlic, smashed
• 2 Tbsp. extra-virgin olive oil
• 1 small red onion, finely diced
• 2 carrots, peeled and finely diced
• 1 stalk celery, finely diced
• Pinch kosher salt
• Juice of one lemon
• 1 cup walnuts, lightly toasted and chopped
• 4 oz. feta cheese, crumbled
• 1 Tbsp. chopped fresh rosemary
• 1 shallot, minced
• 1 tsp. Dijon mustard
• 2 Tbsp. red wine vinegar
• ⅓ cup extra-virgin olive oil, walnut oil, or a combination of the two
• 1 tsp. kosher salt
• Freshly ground black pepper, to taste

Instructions

1. Step 1: Combine the lentils, broth or water, bay leaf, and smashed garlic in a medium saucepan. Bring to a boil over high heat, then reduce heat to low, cover, and simmer until lentils are tender, about 15 to 20 minutes.
2. Step 2: While lentils cook, heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add diced onion, carrots, and celery, sprinkle with a pinch of kosher salt, and sauté until softened, about 5 minutes. Remove from heat and set aside.
3. Step 3: In a small bowl, whisk together minced shallot, Dijon mustard, and red wine vinegar. Slowly drizzle in the olive or walnut oil while whisking continuously until the dressing is emulsified. Season with 1 teaspoon kosher salt and freshly ground black pepper to taste. Set aside.
4. Step 4: When lentils are tender, drain well and discard the bay leaf and garlic. Place lentils in a large serving bowl and add the sautéed vegetables.
5. Step 5: Pour the dressing over the lentils and vegetables while the lentils are still warm. Toss thoroughly to combine and allow the flavors to meld.
6. Step 6: Let the lentil mixture cool to room temperature. Add lemon juice, toasted walnuts, crumbled feta, and chopped rosemary. Gently toss to combine, then taste and adjust seasoning with additional salt or pepper if needed.
7. Step 7: If not serving immediately, cover the salad and refrigerate. It keeps well for up to a week and tastes even better as the flavors develop.

Tips & Variations

• Use vegetable broth instead of chicken broth to make the salad vegetarian.
• Swap walnuts for toasted pecans or almonds for a different nutty flavor.
• Add chopped fresh herbs like parsley or thyme alongside rosemary for extra freshness.
• For a vegan version, omit the feta or replace it with crumbled tofu or a vegan cheese alternative.

Storage

Store the lentil salad in an airtight container in the refrigerator for up to one week. Flavors improve after a few hours of chilling. Serve chilled or at room temperature. If reheating, gently warm without the nuts and cheese, then add them fresh before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this salad ahead of time?

Yes, this salad can be made a day or two in advance. In fact, allowing it to rest helps the flavors develop. Just add the walnuts and feta shortly before serving to keep their texture.

What if I don’t have French green lentils?

While French green lentils hold their shape well, you can substitute with brown or black beluga lentils. Avoid red lentils as they tend to become mushy.

French Lentil Salad with Walnuts, Feta, and Herb Dressing Recipe

Print Recipe

★★★★★

4.6 from 119 reviews

This French Lentil Salad is a vibrant, nutritious dish featuring tender green lentils cooked in broth and combined with sautéed vegetables, toasted walnuts, and crumbled feta cheese. Tossed in a tangy Dijon and red wine vinegar dressing, this salad balances heartiness with fresh flavors, making it perfect for a light lunch or a side dish.

• Author: Bella
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 6 servings 1x
• Category: Salad
• Method: Stovetop
• Cuisine: French
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Lentils and Broth

• 1 and ½ cups French green lentils
• 4 and ½ cups chicken broth, vegetable broth, or water
• 1 bay leaf
• 1 clove garlic, smashed

Vegetables

• 2 Tbsp. extra-virgin olive oil
• 1 small red onion, finely diced
• 2 carrots, peeled and finely diced
• 1 stalk celery, finely diced
• Pinch kosher salt

Dressing

• 1 shallot, minced
• 1 tsp. Dijon mustard
• 2 Tbsp. red wine vinegar
• ⅓ cup extra-virgin olive oil, walnut oil, or a combination of the two
• 1 tsp. kosher salt
• Freshly ground black pepper, to taste

Finishing Touches

• Juice of one lemon
• 1 cup walnuts, lightly toasted and chopped
• 4 oz. feta cheese, crumbled
• 1 Tbsp. chopped fresh rosemary

Instructions

1. Cook the Lentils: Combine the lentils, broth or water, bay leaf, and garlic in a medium saucepan and bring to a boil over high heat. Once boiling, reduce the heat to low, cover, and simmer for 15 to 20 minutes until lentils are tender.
2. Sauté the Vegetables: While lentils cook, heat olive oil in a large skillet over medium-high heat. Add diced onion, carrots, and celery, seasoning with a pinch of kosher salt. Sauté for about 5 minutes until the vegetables soften. Remove from heat and set aside.
3. Prepare the Dressing: In a small bowl, whisk together minced shallot, Dijon mustard, and red wine vinegar. Slowly drizzle in olive or walnut oil while continuously whisking until the dressing emulsifies. Season with salt and freshly ground black pepper to taste.
4. Combine Lentils and Vegetables: Once lentils are tender, drain thoroughly and discard bay leaf and garlic. Transfer lentils to a large serving bowl and add sautéed vegetables.
5. Add Dressing: Pour the dressing over the warm lentil and vegetable mixture. Toss well to coat, allowing the lentils to absorb the flavors.
6. Finish Salad: Let the salad cool to room temperature before adding lemon juice, toasted walnuts, crumbled feta cheese, and chopped rosemary. Toss gently to combine and taste for seasoning, adjusting salt or pepper if needed.
7. Store or Serve: If not serving immediately, cover and refrigerate. The salad keeps well for up to one week, making it ideal for meal prep and leftovers.

Notes

• Using French green lentils is essential as they hold their shape better and provide a firm texture.
• Vegetable or chicken broth adds more flavor to the lentils compared to water.
• To toast walnuts, lightly cook them in a dry skillet over medium heat for 3-5 minutes until fragrant.
• The salad can be served warm, at room temperature, or chilled.
• For a vegan version, omit the feta cheese or substitute with a plant-based alternative.
• Make sure to drain the lentils thoroughly to prevent the salad from becoming watery.
• Fresh rosemary adds fragrant herbal notes but can be substituted with thyme if preferred.

Keywords: French lentil salad, lentil salad recipe, healthy lentil salad, vegetarian salad, French cuisine, easy lentil salad, warm lentil salad