The French Lentil Salad That Changed My Life

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil offers healthy fats while canola oil is more budget-friendly.

red wine vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar adds a fruity note, while white vinegar is cost-effective.

Dijon mustard

🥗Healthier: whole grain mustard

💰Cheaper: yellow mustard

Whole grain mustard has a richer flavor, while yellow mustard is more affordable.

cherry tomatoes

🥗Healthier: heirloom tomatoes

💰Cheaper: regular tomatoes

Heirloom tomatoes offer unique flavors, while regular tomatoes are less expensive.

Peel and measure out 1/4 cup of red onion, adding more if desired.

Measure out 1.5 cups of green lentils and 3.5 cups of water in a pot.

Add 1 bay leaf and 1-2 sprigs of fresh thyme to the pot.

Cook the lentils on low for about 25 minutes, tasting to ensure they are cooked properly.

Measure out 1 cup of jarred roasted peppers, chop them small, and add to a bowl with the chopped red onion.

Crumble 1 cup of feta cheese into the bowl, ensuring to avoid putting fingers in the brine.

Once lentils are cooked, remove the bay leaf and thyme stems, rinse the lentils until the water runs clear, and shake out excess water.

Minced a small bunch of Italian flat leaf parsley and add it to the bowl.

Grate 1 garlic clove for the vinaigrette.

In a separate bowl, whisk together 3 tablespoons of red wine vinegar and 1/2 cup of extra virgin olive oil, adding 1 teaspoon of kosher salt and 6-7 grinds of black pepper.

Toss all ingredients in the bowl except the lentils, then slowly pour in the vinaigrette and mix carefully to avoid crushing the feta.

Add the cooled, drained lentils to the bowl and mix everything together gently.

Taste the salad and adjust seasoning with salt, pepper, or additional olive oil or vinegar as needed.

Spice Level:

Dietary