This French Lentil Salad is the kind of recipe I make on a Sunday and eat off of all week long - hearty French lentils tossed with crunchy red cabbage, carrots, cucumber, feta, and fresh parsley, all coated in a tangy dijon-shallot vinaigrette. It holds up beautifully in the fridge, doesn't wilt like a lettuce-based salad, and gives you a plant-forward protein boost that actually keeps you full. Best part? You cook one pot of lentils, toss everything together, and you're done.
Lentil salads like this one have roots in classic French bistro cooking, where Puy lentils (often labeled "French lentils" in the U.S.) are prized for holding their shape and texture even after cooking - unlike softer red or yellow lentils that break down into more of a puree. That makes them perfect for a salad you want to meal prep, since they won't turn mushy by day three. I find myself making a big batch of this any time I'm trying to eat lighter after a holiday, or when I need something I can pack for lunch during a busy filming week.
This is the same make-ahead approach I use in my grilled vegetable meal prep on this site, and it pairs really well with this pantry staple Stetson chopped salad if you want two make-ahead lunches going in the fridge at once. Contextual, in-content links are far more valuable than a group listed at the bottom of the post.
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Ingredients
This salad comes together in two parts: the lentil-and-veggie base, and a simple dijon vinaigrette to tie it all together. Everything here is meant to be easy to find, a bag of shredded cabbage, a bag of carrots, one cucumber, so there's minimal prep work involved. Here's everything you'll need.
- French lentils (dry)
- Shredded red cabbage
- Carrots, sliced
- English cucumber, diced
- Fresh parsley, chopped
- Feta cheese, crumbled
- Olive oil
- Apple cider vinegar
- Dijon mustard
- Shallot, minced
- Salt and fresh cracked pepper
See recipe card for quantities.
Instructions
This really is a one-pot, one-bowl recipe: cook the lentils, prep the vegetables, whisk the dressing, and toss it all together. Here's how it goes, step by step.
- Step 1: Cook the lentils: rinse the dry French lentils, then add them to a pot with plenty of water. Bring to a simmer and cook for about 20-25 minutes, until tender but still holding their shape. Drain and let cool slightly.
- Step 2: Prep the vegetables: while the lentils cook, add the shredded red cabbage and sliced carrots to a large bowl. Dice the English cucumber and chop the fresh parsley, then add both in as well.
- Step 3: Make the dressing: whisk together the olive oil, apple cider vinegar, dijon mustard, and minced shallot in a small bowl. Season with salt and pepper, then taste and adjust.
- Step 4: Toss it all together: add the cooled lentils and crumbled feta to the bowl with the vegetables, pour the dressing over top, and toss until everything is well coated. That's it!
Hint: toss the lentils with the dressing while they're still slightly warm. They soak up the vinaigrette much better than cold lentils do, which means more flavor in every bite.
Protein Note
French lentils are a great plant-based source of protein and fiber, which is exactly why this salad keeps me full through an afternoon of filming and editing. If you want to bulk it up even further, this salad is an easy base for adding grilled chicken, salmon, or a soft boiled egg on top.
Substitutions
This recipe is easy to adjust depending on what you have on hand or how you eat. Here are a few swaps I've tried and can vouch for.
- French lentils - if you can't find French (Puy) lentils, green or brown lentils work too, just keep an eye on them since they can cook faster and turn softer
- Feta - swap in goat cheese for a creamier bite, or leave it out entirely to make this dairy free
- Apple cider vinegar - red wine vinegar or fresh lemon juice both work well in the dressing if that's what you have
- Vegan - skip the feta or swap in a plant-based feta alternative to make this fully vegan
Even if you don't follow a specific diet, these swaps come in handy if you're meal prepping for a household with different preferences - it's an easy way to make one big batch work for everyone.
Variations
Once you've made the base recipe, here are a few ways to switch it up depending on what you're in the mood for.
- Extra protein - top with grilled chicken, salmon, or a soft or hard boiled egg to turn this into a full meal
- Herby - add fresh dill or mint alongside the parsley for a brighter, more herbaceous flavor
- Nutty crunch - toss in toasted walnuts or pistachios right before serving for extra texture
- Mediterranean - add kalamata olives and swap the feta for a bigger crumble, then finish with a squeeze of lemon
Looking for more make-ahead lunch ideas? Check out my grilled vegetable meal prep on the site!
Equipment
You don't need anything fancy for this salad, but a few basics make it come together faster.
A medium saucepan is all you need for the lentils, and a large mixing bowl makes tossing everything together easy without ingredients spilling over the side. I like using this large salad bowl (affiliate link) for tossing and serving.
Storage
Store this salad in an airtight container in the fridge for up to 4-5 days. Unlike a lettuce-based salad, this one actually gets better as it sits since the cabbage and lentils have time to soak up the dressing - it's one of my favorite meal prep salads for that reason.
The cooked lentils freeze well on their own for up to 3 months, but I don't recommend freezing the salad once it's assembled - the cucumber and cabbage won't hold up well after thawing.
Top Tip
Don't overcook the lentils! French lentils should be tender but still hold their shape - if they start to break apart or turn mushy, you'll end up with more of a lentil mash than a salad. Start checking them around the 18-20 minute mark.
FAQ
French lentils, also called Puy lentils, are small, dark green-blue lentils that hold their shape well after cooking, unlike softer red or yellow lentils. That firm texture is exactly what makes them so good in a salad like this one.
Yes - if you're short on time, drain and rinse two cans of lentils in place of cooking 1 cup dry. Just note the texture will be a bit softer than lentils cooked from dry.
Either way! It's delicious served right after tossing while the lentils are still a little warm, and it's just as good cold straight out of the fridge, which makes it perfect for meal prep.
Related
Looking for other recipes like this? Try these:
French Lentil Salad
Equipment
- Medium Saucepan
- large mixing bowl
- Small bowl or jar (for the dressing)
Ingredients
FOR THE SALAD:
- 1 cup dry French lentils
- 1 10 oz bag shredded red cabbage
- 1 lb bag carrots sliced
- 1 large English cucumber diced
- ½ cup fresh parsley chopped
- ½ cup feta cheese crumbled
FOR THE DRESSING:
- ⅓ cup olive oil
- 3 tablespoon apple cider vinegar
- 1 tablespoon dijon mustard
- 1 small shallot minced
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Rinse the dry French lentils. Add them to a medium pot with about 3 cups water. Bring to a boil, reduce to a simmer, and cook for 20-25 minutes, until tender but still holding their shape. Drain and let cool slightly.
- While the lentils cook, add the shredded red cabbage, sliced carrots, diced cucumber, and chopped parsley to a large bowl.
- In a small bowl or jar, whisk together the olive oil, apple cider vinegar, dijon mustard, minced shallot, salt, and pepper.
- Add the cooked lentils and feta to the bowl with the vegetables. Pour the dressing over top and toss until well combined. Serve warm or chilled.
