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French lentil salad served in a bowl on white marble in daylight.

French Lentil Salad (With Feta and Walnuts)

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4 to 6 people
Author: Nico Pallotta

  • 1 cup (200 g) 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 (12 g) flat-leaf parsley

Dressing

  • 4 tablespoons (60 ml) extra virgin olive oil
  • 2 tablespoons (30 ml) vinegar any, or lemon juice
  • 1 tablespoon (15 g) Dijon mustard
  • 1 tablespoon (20 g) honey
  • 1 clove garlic grated
  • 1 teaspoon Herbes de Provence or dried oregano
  • ½ cup (75 g) crumbled feta or more to taste
  • ⅓ cup (40 g) walnuts chopped
  • 1 teaspoon salt plus black pepper to taste

  • 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.
    Step 1 French green lentils cooked until tender in a blue bowl.
  • 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.
    Step 2 Warm lentils tossed with glossy Dijon vinaigrette in a large mixing bowl.
  • 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.
    Step 3 Chopped vegetables, feta, parsley, and walnuts added to marinated lentils.
  • 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.
    Step 4 French lentil salad gently tossed until evenly coated and ready to serve.
Substitutions
  • 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.
 
Tips
  • 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.
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