Name: French Lentil Salad with Walnuts, Feta, and Herb Dressing Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: French
Ingredients: 1 and ½ cups French green lentils; 4 and 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; 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; Juice of one lemon; 1 cup walnuts, lightly toasted and chopped; 4 oz. feta cheese, crumbled; 1 Tbsp. chopped fresh rosemary

Ingredients

1 and ½ cups French green lentils

4 and 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

Step 1: Combine the lentils, broth or water, bay leaf, and smashed garlic in a medium saucepan and bring to a boil over high heat. Reduce the heat to low, cover, and simmer until the lentils are tender, about 15 to 20 minutes.

Step 2: While the lentils cook, heat the olive oil in a large skillet over medium-high heat. Add the diced onion, carrots, and celery, season with a pinch of salt, and sauté until vegetables are softened, about 5 minutes. Remove from heat and set aside.

Step 3: In a small bowl, whisk together the minced shallot, Dijon mustard, and red wine vinegar. Slowly drizzle in the olive or walnut oil while whisking continuously until the dressing emulsifies. Add salt and freshly ground black pepper to taste and set aside.

Step 4: When lentils are tender, drain well and discard the bay leaf and garlic. Transfer lentils to a large serving bowl and add the sautéed vegetables.

Step 5: Pour the dressing over the warm lentils and vegetables, tossing gently to combine. The warmth helps the lentils absorb the flavors better.

Step 6: Let the salad cool to room temperature, then add the lemon juice, chopped walnuts, crumbled feta, and fresh rosemary. Toss gently once more and adjust seasoning with additional salt or pepper if needed.

Step 7: If not serving immediately, cover the salad and refrigerate. It will keep well for up to a week.

Tips & Variations

Use walnut oil in the dressing for a deeper nutty flavor that complements the walnuts in the salad.

For a vegetarian version, use vegetable broth instead of chicken broth.

Try adding chopped fresh parsley or thyme for an additional herbaceous note.

To toast walnuts more evenly, spread them on a baking sheet and bake at 350°F (175°C) for about 5-7 minutes, stirring occasionally.

Storage

Store the French Lentil Salad in an airtight container in the refrigerator for up to one week. The flavors will meld and deepen over time. Before serving, you can bring it back to room temperature or enjoy it chilled. If the salad seems dry after refrigeration, add a little extra olive oil or lemon juice to refresh it.

FAQs

Can I use other types of lentils?

French green lentils hold their shape well and have a firm texture ideal for this salad. Brown lentils are a good alternative; however, red lentils tend to become mushy and are not recommended.

Is this salad suitable for meal prep?

Yes, this salad stores beautifully and actually tastes better after the flavors have had time to develop. Prepare it ahead for easy lunches or dinner sides throughout the week.