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

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://bitesizedbenny.com/french-lentil-salad-with-walnuts-feta-and-herb-dressing-recipe/