Puy Lentil Salad With Feta Cheese

Total Time
Prep 30 mins
Cook 15 mins

Adapted to my tastes from an online recipe. A filling and tasty salad. Serves 2 as a main dish or 4 as a starter.

Ingredients Nutrition


  1. Place the lentils and bay leaf in a saucepan with water.
  2. Bring to a boil, cover, lower the heat and simmer for about 20 minutes, or until the lentils are tender.
  3. Discard the bay leaf, drain the lentils, and leave them to cool.
  4. While the lentils are cooking, chop the beans, carrot and celery.
  5. Put them in a steamer for about 10 minutes or blanch them in boiling water for about 1 minute- they should be crisp, crunchy and bright in colour.
  6. Toss all of the cooked ingredients, along with the cilantro, onion, ham and feta, in a medium-sized bowl.
  7. Whisk together the oil and rice vinegar and dress the salad.
  8. Season with salt and pepper to taste.


Most Helpful

Fantastic recipe! I suggest doubling the vinegar amount and being generous with the salt and pepper. I used only half a red onion which was plenty. I ommitted the ham since I'm kosher. I used a high-quality goat feta, which I highly recommend. Thanks for this wonderful recipe!

What's Cooking? January 18, 2007

This is a bright and colourful, fresh-tasting lentil salad. I omitted the ham, but will probably use it next time because I think it would fit nicely in this dish. I also think good quality feta is a must. Thanks for sharing de Roche!

oloschiavo December 19, 2006

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a