Description
A hearty and flavorful French Lentil Salad featuring tender French green lentils, sautéed vegetables, toasted walnuts, and creamy feta cheese, all brought together with a tangy mustard vinaigrette. Perfect as a nutritious side dish or light main course.
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 and Oil
- 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
- Cook the Lentils: Combine the lentils, broth or water, bay leaf, and smashed garlic clove in a medium saucepan. Bring to a boil over high heat, then reduce to low. Cover and simmer for 15 to 20 minutes until lentils are tender.
- Sauté the Vegetables: While lentils cook, heat olive oil in a large skillet over medium-high heat. Add diced onion, carrots, and celery, season with a pinch of kosher salt. Sauté for about 5 minutes until vegetables soften. Remove from heat and set aside.
- Prepare the Dressing: In a small bowl, whisk together minced shallot, Dijon mustard, and red wine vinegar. Slowly drizzle in the olive or walnut oil while continuously whisking to emulsify. Season with salt and freshly ground black pepper to taste. Set aside.
- Combine Lentils and Vegetables: Once lentils are tender, drain them well and discard the bay leaf and garlic. Transfer lentils to a large serving bowl and add the sautéed vegetables.
- Add the Dressing: Pour the dressing over the warm lentils and vegetables, and toss gently to combine, allowing the lentils to absorb the flavors.
- Finish the Salad: Let the lentils cool to room temperature. Add lemon juice, toasted walnuts, crumbled feta cheese, and chopped fresh rosemary. Toss gently to combine and taste for seasoning, adjusting salt and pepper as needed.
- Store or Serve: If not serving immediately, cover the salad and refrigerate. The salad keeps well for up to a week, making it perfect for meal prep or advance preparation.
Notes
- Using French green lentils keeps the salad firm and less mushy.
- To toast walnuts, place them in a dry skillet over medium heat for a few minutes until fragrant.
- The salad can be served chilled or at room temperature.
- This dish is versatile and can be made vegan by omitting the feta or substituting with a plant-based cheese.
- For extra flavor, allow the salad to rest for a few hours before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: French
Keywords: French lentil salad, lentil salad, vegetarian salad, healthy salad, French recipe, lentils with vegetables, feta salad
