This French Lentil Salad is a fresh, satisfying, and easy make-ahead meal with tender lentils, crisp vegetables, creamy feta, crunchy walnuts, and a bold honey Dijon dressing.
For more lentil salad ideas, try our Greek lentil salad, Mediterranean chopped lentil salad, or lentil beet salad.
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Why you’ll love our French Lentil Salad!
French lentil salad is one of those recipes that’s simple enough for meal prep but special enough to bring to a picnic, potluck, or dinner with friends. Tender French green lentils soak up a bold honey Dijon dressing while they’re still warm, then get tossed with crisp carrots, celery, shallots, fresh parsley, creamy feta, and toasted walnuts for plenty of flavor and texture. 🥕🥗
Louise and I love recipes that get even better as they sit, and this is one of them. Marinating the lentils before adding the vegetables gives every bite more flavor, making it an excellent make-ahead lunch or easy side dish for busy weeks.
Beyond tasting delicious, this salad is naturally rich in fiber and plant-based protein from the lentils and walnuts. Paired with olive oil, fresh vegetables, and herbs, it’s a satisfying recipe that fits beautifully into a Mediterranean-style eating pattern without feeling heavy. 🌿
Whether you’re serving it for lunch, bringing it to a gathering, or prepping meals for the week, this French lentil salad is an easy recipe you’ll want to make again and again.
P.S.: For more satisfying make-ahead lunches, try our chimichurri chickpea salad, Greek bean salad, or Greek quinoa salad.
Ingredients
Full ingredients and substitutions are in the recipe box below.
- French green lentils (Puy lentils): We love them because they stay firm and hold their shape. You can also use green or brown lentils, or save time with canned lentils. Avoid split red lentils, which become too soft for this lentil salad recipe.
- Carrots: Add sweetness and crunch. Swap with diced radishes or roasted carrots for a different flavor.
- Celery: Brings freshness and crisp texture. Fennel or finely diced green apple are delicious alternatives.
- Shallot: Milder than red onion. Substitute red onion, sweet onion, or sliced green onions.
- Fresh parsley: Brightens the salad. Fresh dill, mint, or a mix of soft herbs also works well.
- Feta: Adds creamy, salty bites. Try crumbled goat cheese or leave it out for a dairy-free vegetarian lentil salad.
- Walnuts: Provide crunch and healthy fats. Pecans, almonds, pistachios, or pumpkin seeds are all great options.
- Extra virgin olive oil: The base of the dressing. Avocado oil is a good substitute.
- White wine vinegar and lemon juice: Give the dressing brightness. Use all lemon juice or all vinegar if preferred.
- Dijon mustard, honey, garlic, and Herbes de Provence: Build a bold dressing. Swap honey for maple syrup, use oregano or Italian seasoning instead of Herbes de Provence, and omit the garlic or use a pinch of garlic-infused oil if you’re garlic intolerant.
How to Make French Lentil Salad
Step 1. Cook the lentils
If using dried lentils, bring a large pot of salted water to a boil. Add the lentils, reduce the heat, and simmer for 20 to 30 minutes, or until tender but still holding their shape.
Drain well and let them cool for about 5 minutes. If using canned lentils, simply rinse and drain them well.
Step 2. Make the dressing and marinate the lentils
In a large bowl, whisk together the extra virgin olive oil, white wine vinegar, lemon juice, Dijon mustard, honey, grated garlic, Herbes de Provence, salt, and black pepper.
Add the warm lentils and toss until evenly coated. Let them marinate while you prepare the vegetables. This simple step gives the easy lentil salad even more flavor.
Step 3. Prepare the vegetables
Finely dice the carrots, celery, and shallot. Chop the parsley.
Optionally, toast the walnuts in a dry skillet over medium heat for 2 to 3 minutes, stirring often. Let them cool slightly, then roughly chop them.
Add the vegetables, parsley, chopped walnuts, and crumbled feta to the bowl with the lentils.
Tip: If chopping the carrot finely is difficult, grate them instead. They’ll blend beautifully into the salad.
Step 4. Toss and serve
Gently toss until everything is evenly combined and coated with the dressing.
Taste and adjust with more salt, black pepper, or a squeeze of lemon juice if you like. Serve right away or chill before serving. This meal prep lunch tastes even better after the flavors have had time to meld.
Tips
- Grate the carrots if needed: If finely dicing carrots is difficult, grate them on the large holes of a box grater instead. They’ll still add sweetness, color, and texture to the salad.
- Use French green lentils if you can: They stay firm after cooking and give the salad the best texture. Green or brown lentils work well too, but avoid split red lentils.
- Don’t overcook the lentils: Start checking them a few minutes before you think they’re done. They should be tender with a slight bite, not mushy.
- Salt the cooking water: Just like pasta, cooking the lentils in salted water seasons them from the inside out.
- Dress the lentils while they’re warm: This is the secret to a more flavorful salad. Warm lentils soak up the honey Dijon dressing much better than cold ones.
- Dice the vegetables small: Cut the carrots, celery, and shallot into small, even pieces so you get a little of everything in each bite.
- Toast the walnuts: Just 3 to 5 minutes in a dry skillet brings out their nutty flavor and makes them extra crunchy.
- Use good feta: A block of feta packed in brine is creamier and more flavorful than pre-crumbled feta.
- Let it rest before serving: If you have time, refrigerate the salad for 20 to 30 minutes. The flavors meld together and taste even better.
- Taste before serving: Lentils absorb seasoning as they sit, so you may want an extra pinch of salt, a few grinds of black pepper, or a squeeze of fresh lemon juice before serving.
- Make it ahead: This is one of those salads that’s even better the next day, making it perfect for meal prep or packed lunches.
Frequently Asked Questions
Yes! Canned lentils are a great shortcut. Drain and rinse them well before tossing them with the dressing. You’ll need about two 15-ounce cans to replace the cooked dried lentils.
Absolutely. In fact, it tastes even better after a few hours in the refrigerator as the lentils absorb more of the dressing. If making it a day ahead, you can stir in the feta just before serving for the freshest texture.
Store leftovers in an airtight container in the refrigerator for up to 4 days. Give the salad a good stir before serving, and add a squeeze of lemon juice if you’d like to freshen up the flavors.
Yes. Simply omit the feta or replace it with your favorite dairy-free feta alternative.
Yes. French green lentils (Puy lentils) have the best texture, but regular green or brown lentils work well too. Avoid split red lentils because they become too soft for this Mediterranean lentil salad.
It’s hearty enough to enjoy on its own for lunch, but it’s also delicious alongside grilled vegetables, roasted potatoes, crusty bread, or your favorite Mediterranean-inspired main dish.
More Lentil Recipes
- Lentil sweet potato patties
- Mediterranean lentil and orzo
- Lentil and quinoa skillet
- Lentil bolognese
- Lentil meatballs
- Tomato lentil soup
- Creamy red lentil soup
- Lentil noodle soup
- Mediterranean lentil and rice
If you try this French Lentil Salad Recipe please leave a 🌟 star rating and let us know how it turned out in the comments—we love hearing from you.
French Lentil Salad (With Feta and Walnuts)
Ingredients
- 1 cup dried French green lentils or 2 cans (15 oz /400 g each can) lentils.
- 2 medium carrots peeled and finely diced (about 1 cup)
- 2 stalks celery finely diced (about 1 cup)
- 1 shallot finely diced
- ½ packed cup flat-leaf parsley
Dressing
- 4 tablespoons extra virgin olive oil
- 2 tablespoons vinegar any, or lemon juice
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 1 clove garlic grated
- 1 teaspoon Herbes de Provence or dried oregano
- ½ cup crumbled feta or more to taste
- ⅓ cup walnuts chopped
- 1 teaspoon salt plus black pepper to taste
Instructions
- Cook the lentils: If using dried lentils, bring a large pot of lightly salted water to a boil. Add 1 cup dried French green lentils, then simmer for 20 to 30 minutes, or until tender but not mushy. Drain well and let cool for 5 to 10 minutes. If using canned lentils, drain, rinse, and drain well.
- Marinate the lentils: In a large bowl, whisk together 4 tablespoons extra virgin olive oil, 2 tablespoons vinegar, 1 tablespoon Dijon mustard, 1 tablespoon honey 1 clove garlic, 1 teaspoon Herbes de Provence, 1 teaspoon salt, and black pepper.Add the warm cooked lentils (or canned lentils) and toss to coat. Let them marinate while you prepare the vegetables.
- Add the vegetables: Finely dice 2 medium carrots, 2 stalks celery, and 1 shallot. Chop ½ packed cup flat-leaf parsley. Optionally, toast ⅓ cup walnuts in a dry skillet over medium heat for 2 to 3 minutes, then let them cool and roughly chop them.Add the vegetables, parsley, walnuts, and ½ cup crumbled feta feta to the bowl.
- Toss and serve: Gently toss until everything is well combined. Taste and adjust with more salt. Serve right away or chill for 20 to 30 minutes before serving.
Notes
- French green lentils (Puy lentils) → Green lentils, brown lentils, or canned lentils. Avoid split red lentils.
- Carrots → Diced radishes or roasted carrots.
- Celery → Fennel or finely diced green apple.
- Shallot → Red onion, sweet onion, or sliced green onions.
- Fresh parsley → Fresh dill, mint, or a mix of soft herbs.
- Feta → Crumbled goat cheese, or omit for a dairy-free version.
- Walnuts → Pecans, almonds, pistachios, or pumpkin seeds.
- Extra virgin olive oil → Avocado oil.
- White wine vinegar + lemon juice → Use all lemon juice or all white wine vinegar.
- Honey → Maple syrup.
- Herbes de Provence → Dried oregano or Italian seasoning.
- Garlic → Omit or use garlic-infused olive oil if you’re garlic intolerant.
- Grate the carrots: if chopping them finely is difficult, grate them instead. They’ll blend beautifully into the salad.
- Use French green lentils: They hold their shape best. Green or brown lentils work too.
- Cook until just tender: Don’t overcook—the lentils should still have a slight bite.
- Dress warm lentils: They’ll soak up more of the honey Dijon dressing.
- Dice the veggies small: You’ll get a little of everything in each bite.
- Toast the walnuts: Just 3–5 minutes makes them crunchier and more flavorful.
- Use feta in brine: It’s creamier and more flavorful than pre-crumbled feta.
- Let it chill: Rest the salad for 20–30 minutes before serving if you have time.
- Taste before serving: Add more salt, pepper, or lemon juice if needed.
- Store it right: Refrigerate in an airtight container for up to 4 days. It tastes even better the next day.
Nutrition
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Sensational salad. Served with roast chicken