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Puy Lentil salad
5 from 2 votes

Puy Lentil Salad

This simple Puy Lentil salad is fibre rich, delicious and a substantial side or meal.
Prep Time10 mins
Total Time10 mins
Course: Salad
Servings: 4


  • 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


  • 1 lemon/s -zest and juice
  • 60 ml olive oil -extra virgin (¼ cup)
  • 1 tbsp red wine vinegar (or chardonnay vinegar)
  • Sea salt and freshly ground black pepper -to taste


  • 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 in an airtight container in the fridge.


Dairy-free and vegan

Leave out the feta. You might like to substitute with raw or toasted cashew nuts or a vegan cheese.


Replace the onion with 5 thinly sliced radish.

More substantial

I love a can of tuna mixed through leftovers for a fast, healthy lunch.
**Cooking instructions for the lentils HERE.
For lots more sides and salad inspo, take a look at my hugely popular ebook ˜Well Nourished Sides and Salads’- where vegetables become the hero of the dish! It’s great value at just $9.95, click HERE to take a look.

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