This Puy Lentil Salad is a simple yet satisfying dish that’s perfect for a light lunch or a hearty side. Made with protein-packed lentils, fresh herbs, and a tangy lemon dressing, it’s a delicious way to enjoy healthy, whole foods. Plus, it comes together in no time, making it an ideal choice for busy days.
Why is it so good?
The puy lentils (also called french green lentils) are a great pantry staple as they have a long shelf life, don’t need to be soaked (though I still do, even if just for a few hours) and cook quickly in a pot of water. They are a great source of fibre and vegetarian source of protein. They have an impressive mineral content including iron. Combined with the seeds, they form a ‘complete’ protein source. The parsley and tomatoes contain antioxidants and health giving plant chemicals. The lemon and lemon zest enhance immune health and the olive oil assists in the absorption of fat-soluble vitamins.
Ingredients
This salad features earthy Puy lentils, juicy cherry tomatoes, fresh parsley, and crunchy toasted sunflower seeds, all brought together with a crumbled feta topping. The zesty dressing made from lemon juice, olive oil, and a splash of red wine vinegar adds the perfect tangy kick.
How to make Puy Lentil Salad
Making this Lentil Salad recipe is quick and easy! Cook the lentils in a saucepan until they are tender, then simply toss them with the sliced red onion, halved cherry tomatoes, parsley leaves, and toasted sunflower seeds. Crumble the feta on top, then mix up the lemon vinaigrette and drizzle it over the salad. Give everything a good toss, and you’re ready to serve.
Serving suggestions and how to store
Serve this French lentil salad as a side dish with grilled meats or as a vegetarian main course. It also makes a great packed lunch—just store it in an airtight container in the fridge, and it will stay fresh for a few days. For the best flavour, wait to add the dressing until just before serving if you’re making it ahead.
Vary this to suit your dietary needs
This salad is easy to adapt to different dietary needs. For a dairy-free or vegan version, skip the feta and try adding some toasted cashews or a vegan cheese instead. If you’re not a fan of onions, thinly sliced radishes make a great alternative. And to make it more substantial, mix in a can of tuna for a quick, protein-rich meal. You can also add in extra veggies like cucumber, celery, kale, spinach, basil or grated carrot.
Puy Lentil Salad
Ingredients
- 200 g puy (French) lentils (cooked**to yield approx. 2 cups)
- 1 red onion/s -halved and sliced
- 10 cherry tomatoes -halved
- 1 bunch/s flat-leaf parsley -leaves picked
- 30 g sunflower seeds (¼ cup) toasted
- 100 g feta cheese -crumbled
Dressing
- 1 lemon/s -zest and juice
- 60 ml extra virgin olive oil -extra virgin (¼ cup)
- 1 tbsp red wine vinegar (or chardonnay vinegar)
- Sea salt and freshly ground black pepper -to taste
Instructions
- Combine all ingredients in a salad bowl. Mix the dressing together in a jar or small bowl. Pour over the lentil mix and toss well to coat.
- Leftovers will keep in an airtight container, refrigerated for a few days.
- Cook your lentils (link to cooking instructions below)**
Store
- Store in an airtight container in the fridge.