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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.
If you are looking for a hearty salad that is protein packed this French Salad is for you. It is made with French lentils that are simmered with fresh thyme and bay leaf, sautéed carrots and leeks , crisp fennel and a bright Dijon vinaigrette dressing. This salad is layered with savory, tangy, fresh flavors.
I love the textures that this salad brings together from the creamy feta cheese, to the crunchy pine nuts to the soft lentils and vegetables. This Mediterranean inspired lentil salad is perfect for meal-prep, lunches or paired with The Best Baked Mediterranean Salmon Recipe or this Baked Cod with Lemon. If you are looking for a unique lentil salad with delicious flavors and textures this one is for you. If you like lentil salads you also might like this Mediterranean Lentil Salad, Lentil Quinoa Salad or this Lentil and Beet Salad.
Why You Will Love this French Lentil Salad
This French Lentil Salad is easy to put together and a great way to eat lentils. Here is why you will love this recipe:
• Bold, Layered Flavor: Earthy french lentils are simmered with bay leaf and thyme to create a rich base, while the sweet carrots and leek add depth of flavor. The crisp fennel and tangy vinaigrette, feta and pine nuts add the perfect finishing touch. There is so much flavor in this salad!
• Great Leftovers: This salad holds up really well as leftovers and soaks in the flavors even more as time goes on. I love making it on meal-prep day along with this Greek Chicken.
• Perfect for Meal-Prep: Add this salad to your meal-prep menu. The lentils absorb the vinaigrette and keeps the flavors nicely all week long for lunches or a side to your meals. If you like meal-prep salads you also might like this Mediterranean Bean Salad or this Mediterranean White Bean Salad.
Recipe Ingredients
Here’s an overview of the simple ingredients we’re using. Jump to the recipe card below for exact ingredient amounts and printable instructions.
- lentils: this salad uses french lentils. The texture works well in salads and holds up well as leftovers. You also could sub in green or brown lentils. For a shortcut you can buy canned lentils or pre-cooked lentils in the produce department.
- vegetables: a combination of carrots, leeks, and fennel are the perfect crunchy vegetable mixture in this salad. The carrots and leeks are sautéed until soft and this helps bring out their flavors.
- cheese: salty, creamy feta cheese is the perfect pairing in this salad.
- pine nuts: the pine nuts are optional but add crunch and are a nice addition. If you want to bring out extra flavor I suggest toasting the pine nuts.
- vinaigrette: the dressing is a tangy mustard style vinaigrette. It is light but really flavorful.
Ways to Modify this Recipe
- Olives: green olives or capers can add a salty, briny element.
- Beans: canned chickpeas are an easy way to add protein and bulk. White beans like cannellini or great northern also work.
- Protein: to turn this into a main dish, I add Greek Chicken, Mediterranean Shrimp, or hard-boiled eggs. Leftover baked salmon or tuna patties are great protein options too.
- Cheese: swap feta cheese for goat cheese.
- Grains: add quinoa,. brown rice, bulgur wheat, farro, sorghum, barley or amaranth.
- Vegetables: additional vegetables to add in are zucchini, carrots, celery, radish and mushrooms.
- Greens: bulk up the salad with arugula, kale or spinach.
- Other Ingredients: some other great ingredients to add are roasted red peppers, banana peppers, pickled red onions, sun-dried tomatoes or artichokes. For a slightly more tangy dressing add dijon mustard.
Step-by-Step Instructions
Step 1: Make the dressing: 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.
Step 2: Cook lentils: 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.
Step 3: Sauté 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.
Step 4: Make salad: 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. Assemble the salad. Add the warm lentils to the vinaigrette and toss to coat. Let sit for 2-3 minutes to absorb the dressing. Stir in sliced fennel, carrot and leek, and chopped parsley. Give it a taste and add more salt and pepper, if needed. Transfer to a serving platter or shallow bowl. Scatter feta and toasted pine nuts over the top just before serving.
Recipe Tip: This salad is best served slightly warm or at room temperature.
Meal-Prep Tip: 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.
How to Serve this Lentil Salad
- chicken: add this salad alongside Mediterranean Chicken, Grilled Chicken Thighs with Greek Marinade or this Chicken Souvlaki Recipe.
- beef: pair this lentil salad with Mediterranean Beef Kabobs, Grilled Flank Steak with Dry Rub or these Beef Kafta Meatballs.
- seafood: I especially love this light salad paired with seafood like Easy Pan Fried Fish, Sheet Pan Mediterranean Cod or this Easy Pan Fried Fish.
Storage Instructions
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.
Recipe FAQ
This salad uses french lentils but you also can use green or brown lentils. They hold their shape better than red lentils, which can get mushy. Make sure to cook until tender but firm. Don’t overcook; they should be soft but still slightly toothsome for the best texture in a salad. Let the lentils cool before mixing with other ingredients to prevent wilting the veggies or melting the cheese
Yes this is a great make-ahead salad. I think the flavors meld even better the second day. You may want to refresh with a bit more lemon or olive oil before serving. Serve chilled or at room temp.
I like to serve this salad room temperature but if you prefer a warm side dish you can use the warm lentils and warm quinoa right after cooking while they are still warm and add all of the ingredients. You also can serve it cold but the flavors aren’t as strong.
Cook the lentils just until tender. Avoid overcooking so they hold their shape and don’t turn mushy. French and brown lentils work especially well in salads.
More Lentil Recipes
Vegetarian
Moroccan Carrot Red Lentil Soup
Mediterranean
Lemon Lentil Soup Recipe
Mediterranean
Lebanese Lentil Soup
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French Lentil Salad
Ingredients
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
Instructions
To make the dressing:
- 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.
To make the lentils:
- 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.
Saute vegetables:
- 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.
To make the salad:
- 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.
- Assemble the salad. Add the warm lentils to the vinaigrette and toss to coat. Let sit for 2-3 minutes to absorb the dressing.
- Stir in sliced fennel, carrot and leek, and chopped parsley. Give it a taste and add more salt and pepper, if needed.
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
