French Lentil Salad
A hearty, make-ahead French Lentil Salad with shredded red cabbage, carrots, cucumber, feta, and parsley, tossed in a tangy dijon-shallot vinaigrette. Ready in about 35 minutes and gets better as it sits in the fridge.
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.
Notes
For best flavor, toss the lentils with the dressing while they're still slightly warm — they absorb it better than cold lentils. Store in an airtight container in the fridge for up to 4-5 days; this salad actually improves with a day of marinating. Not recommended for freezing once assembled.