French Lentil Salad

Name: French Lentil Salad
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Ingredients: 1 1/2 cups French green lentils; 1 bay leaf; 2-3 sprigs of fresh thyme; salt; 2 tablespoons olive oil; 1 medium carrot (thinly sliced into coins); 1 small leek (thinly sliced); pinch of salt; 1 1/2 tablespoons red wine vinegar; 1 1/2 teaspoons Dijon mustard; 1 small shallot (very finely minced); 1/3 cup extra virgin olive oil; 1 teaspoons sea salt; Freshly ground black pepper; 1 small fennel bulb (very thinly sliced); 1/2 cup feta cheese (crumbled); 2 tablespoons pine nuts; 1/3 cup flat-leaf parsley (chopped)

This French Lentil Salad is a hearty, flavor-packed dish made with tender French lentils, sautéed carrots and leeks, crisp fennel and a bright dijon vinaigrette. The salad is finished off with creamy feta cheese, pine nuts and fresh herbs. This is the perfect Mediterranean inspired lentil salad that is nice for lunches, a side dish to your main meal or a meal-prep option.

Prep20 min
Cook30 min
Total50 min
Makes4 servings
Calories606

Ingredients

4 servings

For the Lentils:

1 1/2 cups French green lentils
1 bay leaf
2-3 sprigs of fresh thyme
salt

For the sautéed veggies:

2 tablespoons olive oil
1 medium carrot (thinly sliced into coins)
1 small leek (thinly sliced)
pinch of salt

For the vinaigrette:

1 1/2 tablespoons red wine vinegar
1 1/2 teaspoons Dijon mustard
1 small shallot (very finely minced)
1/3 cup extra virgin olive oil
1 teaspoons sea salt
Freshly ground black pepper

For the salad:

1 small fennel bulb (very thinly sliced)
1/2 cup feta cheese (crumbled)
2 tablespoons pine nuts
1/3 cup flat-leaf parsley (chopped)

Method

1
Make the dressing. In a large bowl, whisk together red wine vinegar, Dijon mustard, shallot, salt, and a few grinds of black pepper. Slowly whisk in olive oil until emulsified.
2
Cook the lentils. Rinse the lentils well. Place them in a saucepan and cover with at least 2 inches of water. Lightly salt the water and add bay leaf and thyme. Bring to a boil, lower the heat, and simmer until the lentils are tender but still holding their shape, 20-25 minutes. Add more water if needed to keep them submerged. Drain well and discard the bay leaf and thyme.
3
Saute the vegetables. Heat olive oil in a pan over medium heat. Add carrots and cook for 5-6 minutes, stirring occasionally, until they begin to soften.
4
Add leeks, season with a small pinch of salt, and continue cooking for 4 minutes more, until the leeks are soft and the carrots are tender. Transfer to a plate and let cool slightly.
5
Assemble the salad. Add the warm lentils to the vinaigrette and toss to coat. Let sit for 2-3 minutes to absorb the dressing.
6
Stir in sliced fennel, carrot and leek, and chopped parsley. Give it a taste and add more salt and pepper, if needed.
7
Transfer to a serving platter or shallow bowl. Scatter feta and toasted pine nuts over the top just before serving.

Notes

Look for French green lentils rather than regular green lentils. They’re darker and speckled, stay firm when cooked, and are sometimes sold as Puy lentils. Slice the fennel very thinly so it softens slightly once tossed with the warm lentils and dressing. A mandoline works well here, but a sharp knife is fine too. This salad is best served slightly warm or at room temperature. You can cook the lentils and vegetables earlier the same day if you’d like to get ahead. Put the salad together just before serving and add the feta and pine nuts at the end so they stay fresh. Leftovers keep well in the fridge for up to 3 days in an airtight container. Let the salad sit at room temperature for 15 minutes before serving and drizzle with a little olive oil to freshen it up.