Easy, fast, and completely crave-worthy, this French lentil salad with feta somehow manages to taste both wholesome and hedonistic at the same time. It is a riff on a classic recipe that usually includes goat cheese, and frankly it is utterly addictive either way. This adaptation draws very heavily from the wonderful version included in "My Paris Kitchen" by David Lebovitz.
Ingredients for French Lentil Salad with Feta
- French green lentils (preferably from Le Puy)
- bay leaf
- fresh thyme
- carrot
- red onion
- celery
- red wine vinegar
- kosher salt
- dijon mustard
- olive oil
- walnut oil
- shallot
- freshly ground black pepper
- flat leaf parsley
- walnuts
- feta cheese
See recipe card for quantities.
Instructions
First, prepare the vegetables. Finely chop the carrot, celery, and red onion. Set the vegetables aside while preparing the lentils.
Rinse the lentils. Then fill a medium pot with plenty of water and add the bay leaf, thyme, and a light sprinkling of salt.
Add the lentils to the pot and bring the water to a boil before decreasing the heat to a simmer. Cook for about 15 to 25 minutes or until the lentils have just become tender. Taste them periodically while cooking to check for doneness. (Le Puy lentils seem to take longer than other French green lentils.)
In the meantime, saute the red onion, carrot, and celery in a little olive oil over medium heat for about 10 to 15 minutes, or until the onion is translucent. While the lentils are simmering and the vegetables are softening, prepare the dressing.
For the Dressing
Finely chop the shallots.
Then whisk together the red wine vinegar, dijon mustard, olive oil, walnut oil (if using), finely chopped shallot, kosher salt, and freshly ground black pepper.
Assembling the Salad
When the vegetable mixture has been cooked, set it aside until the lentils are done.
As soon as the lentils are tender, drain them and remove the bay leaf and woody remains of the thyme sprigs.
Add the lentils to the vegetable mixture. While the lentils are still warm, pour over the dressing and give everything a gentle stir. Set the salad aside to cool briefly while preparing the remaining ingredients.
Crumble the feta into small pieces and roughly chop the walnuts and parsley. Mix the parsley and walnuts into the salad. Finally, serve the salad with the crumbled feta sprinkled over the top.
Hint: It is worth tracking down the lentils which actually come from Le Puy (lentilles de Puy), but this salad is still delicious if your French green lentils are grown elsewhere. Just be careful not to overcook them. Other French green lentils seem to cook faster than lentilles de Puy.
Pairing suggestions
- To Drink - Beaujolais, Pinot Noir, or Chardonnay
Storage
This will keep well in the refrigerator for up to four days.
📖 Recipe
French Lentil Salad with Feta
Ingredients
- 1½ cups French green lentils
- 1 dried bay leaf
- 6 sprigs fresh thyme
- 1 carrot finely chopped
- 1 rib celery finely chopped
- 1 small red onion finely chopped
- 1 tablespoon red wine vinegar
- 1 teaspoon Dijon mustard
- ½ cup olive oil or ¼ cup olive oil and ¼ cup walnut oil
- 1 small shallot finely chopped
- 1 teaspoon kosher salt
- freshly ground black pepper
- ½ cup flat leaf parsley finely chopped
- 1 cup walnuts coarsely chopped
- 6 ounces feta cheese crumbled
Instructions
- Prepare the vegetables and set them aside.
- Rinse the lentils and discard any debris. Fill a medium pot with plenty of water and add the bay leaf, thyme, and a light sprinkling of salt. Add the lentils to the pot and bring the water to a boil before decreasing the heat to a simmer.
- Cook for about 15 to 25 minutes or until the lentils have just become tender. (Le Puy lentils seem to take a bit longer than other French green lentils.) In the meantime, place a dutch oven over medium heat and add a tablespoon or two of olive oil. Add the red onion, carrot, and celery to the pot. Saute the vegetables, stirring occasionally, for about 10 to 15 minutes or until the onion is translucent. While the lentils are simmering and the vegetables are softening, prepare the dressing.
For the Dressing
- Whisk together the red wine vinegar, dijon mustard, olive oil, walnut oil (if using), and finely chopped shallot. Add kosher salt and freshly ground black pepper to taste.
Assembling the Salad
- As soon as the lentils are tender, drain them and discard the bay leaf and woody remains of the thyme sprigs.
- Add the lentils to the vegetable mixture. While the lentils are still warm, pour over the dressing. Gently stir everything together and let the salad cool briefly.
- Mix the walnuts and parsley into the salad and then serve with the crumbled feta sprinkled over the top.
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