This French Lentil Salad recipe is packed with flavor from a cumin, lemon and garlic-infused oil, toasted almonds, olives and feta cheese. The variety of flavors are met with equal amounts of crunch from fresh Swiss chard, perfectly-cooked lentils, and crisp cucumbers. Make it a meal by serving with pan seared chicken or salmon, or prep this ahead of time for quick and easy lunches all week long.

A great meal prep salad is a staple recipe in our house and this lentil salad is a recipe that is on the rotation for most months of the year. Why? Because it’s versatile and can be customized to everyone’s liking, plus it’s packed with plant-based protein and lots of healthy veggies.

This version has a Mediterranean flair with feta, almonds, and olives but feel free to change up the ingredients based on whatever is in season. Now lentils can be tricky to cook, but we have the secret tried and true method to keep your lentils from becoming too mushy especially in a salad.

This lentil salad can be served as a main course or side dish and pairs perfectly with a protein like chicken, fish, or steak. If you love a make ahead salad recipe then you also need to try our Orzo Salad, Mediterranean Pasta Salad, and White Bean Salad.

This is the lentil salad recipe I’ve been looking for! I love the crunch from the almonds and the flavour from the toasted cumin. This is be in regular rotation!

– Gayle

Different Types of Lentils 

Let’s discuss the main ingredient of the salad, lentils! They are an incredible plant-based protein/legume that requires no overnight soaking like dried beans making them easy to prepare during busy weeks. Not all lentils are created equal when it comes to texture, so here’s an overview of how to cook and use the main varieties.

  • Green & Brown Lentils: cook in 30-45 minutes. Use in soups, pilafs, veggie burgers, and fillings (green are slightly smaller than brown).
  • French Green Lentils: cook in 20-25 minutes. Somewhat between black lentils and green/brown lentils. Hold their shape during cooking. Use in pilafs, grain dishes, salads, and with chicken or fish.
  • Black or Beluga Lentils: cook in 20–30 minutes. Hold their small round shape during cooking. Use in pilafs, grain dishes, salads, and with chicken or fish.
  • Red or Yellow Lentils: cook in 20–25 minutes. Don’t hold their shape during cooking, use in soups, dahls, dips, and veggie burgers. 

Ingredients

  • Greens: use a mixture of hearty greens such as kale, purple kale, lacinato kale, Swiss chard, and/or beet greens. You’ll need a total of a pound to a pound and a quarter.
  • Lentils: I prefer to make this salad with French green lentils because they retain a toothsome texture once cooked. You can also use black lentils (also labeled as beluga lentils).
  • Lemon: you’ll use the whole lemon—peel and juice!
  • Herbs: you’ll need scallions and parsley for this salad. The scallion whites get sliced and fried for the crunchy topping while the scallion greens and parsley are tossed into the salad as fresh herbs.
  • Garlic: you’ll need two large cloves of garlic for this recipe.
  • Olive oil: use an extra-virgin olive oil that’s robust in flavor.
  • Almonds: make sure you’re using raw, untoasted almonds since they will get toasted in a bit of olive oil. You can also use raw pecans, walnuts, cashews or pistachios. Just keep in mind, almonds are the crunchiest of the bunch so a different nut will add a different texture.
  • Spices: cumin seeds and red pepper flakes are needed for this recipe. I love cooking with cumin seeds. Toasted in a but of olive oil, they unleash a lot of flavor. Red pepper flakes are added to the mix for a bit of heat. Use more or less to your taste. You’ll also need kosher salt.
  • Feta cheese: large chunks of feta add a cool briny, saltiness to the salad. You can also use fresh goat cheese, just make sure it’s very cold when tossed into the salad or it will melted into the vinaigrette.
  • Olives: opt for any pitted olive you like. I prefer castelvetrano. Not an olive fan? Simply leave them out or add a tablespoon or two of drained capers.
  • Cucumber: use half an English cucumber or 3 mini cucumbers (also labeled as Persian cucumbers).
Swiss chard, purple kale, feta, almonds, spices, lentils, olives, scallions, and lemon all measured out and set on a table
Olive Oil, purple kale, Swiss chard, scallions, English cucumber, almonds, garlic cloves, cumin seeds, red pepper flakes, feta cheese, pitted olives, parsley, lentils and lemon.

The Secret to Cooking Lentils Correctly

Cook them like pasta, meaning boil and drain them. I first learned of cooking lentils like pasta from Bon Appetit a few years ago and I’ve never gone back.

Why cook them this way? Because not only can you monitor the doneness of the lentils more closely, but this method allows you to season the lentils from the start.  

The key—cook lentils in adequate salted water until tender yet still a bit toothsome (they have a bite). 

How to Make French Lentil Salad

  1. Add kale to a large bowl, season with ½ teaspoon salt, and massage until kale is slightly softened. Add Swiss chard and toss to combine.
Swiss chard and massaged kale in a large glass mixing bowl.
  1. Bring a large pot of water to a boil over high heat; season heavily with kosher salt (about a tablespoon). Add lentils, reduce heat to medium and simmer, uncovered, until lentils are tender yet slightly al dente. 
  2. Meanwhile, using a vegetable peeler, peel four 3-inch strips of lemon peel, making sure to avoid white pith; reserve lemon for later. Add lemon peels to a small skillet with scallion whites, smashed garlic cloves, and oil. 
Lemon peels, sliced scallion whites and smashed garlic cloves in a skillet with olive oil.
  1. Heat a skillet over medium and cook the oil mixture, stirring occasionally, until garlic starts to brown and lemon peels start to curl and toast, about 3 minutes.
  2. Add almonds and cook, stirring frequently, until almonds are browned.
Toasted lemon peel, sliced scallion whites, smashed garlic and chopped almonds in a skillet with olive oil.
  1. Off the heat, stir in cumin seeds and red pepper flakes and let rest in oil to infuse.
Toasted lemon peel, sliced scallion whites, smashed garlic, chopped almonds and cumin seeds in a skillet with olive oil.
  1. Strain mixture through a fine-mesh sieve set in a small bowl; reserve oil. Pour nut mixture onto a paper towel-lined plate, making sure to get all of the cumin seeds; season with salt and let cool. Discard lemon peels.
Toasted lemon peel, sliced scallion whites, smashed garlic, chopped almonds and cumin seeds draining on a paper-towel-lined plate.
  1. Once cool, mash cooked garlic cloves into a paste using the side of a Chefs knife; transfer to bowl with reserved oil. Juice reserved lemon (should measure about ¼ cup); add to oil and garlic and whisk to combine. 
  2. Using a strainer, drain lentils well; add to bowl with kale and Swiss chard. 
Large mixing bowl filled with swiss chard and kale topped with cooked lentils, olives and crumbled feta.
  1. Add reserved scallion greens, half of the almond mixture, oil mixture, feta, olives, cucumber and parsley; toss to combine. Season with salt and pepper to taste. Transfer to a serving dish and top with remaining almond mixture.

Expert Tips

  • Make it vegan and dairy-free: leave the feta cheese out of the salad.
  • Smashing Olives: use the back of your hand to smash olives. This will also work for olives with pits, use the back of your hand to smash them and the seeds will be easy to remove.
  • Lemon Peels: if you love intense lemon flavor, feel free to mince the cooked lemon peels and add them to the salad. 
  • Massaging the Swiss Chard: I don’t call for massaging the chard like I do the kale because I like the leafy crunch it adds. However, if your stomach prefers hearty greens to be massaged, go ahead and massage the chard as well.
  • Cooking Lentils: When cooking with lentils, it’s important to pick through them and discard any stones or debris before cooking. I like to spread the lentils on a baking sheet to pick through, as it makes the process easier. I also recommend rinsing the lentils in a fine-mesh strainer prior to cooking.

Variations for Lentil and Feta Salad

The best part about a salad recipe is you can customize to your liking! Here are some of our favorite substitutions and mix-ins.

  • Add some sweetness—diced dried apricots, raisins or currants are a great addition.
  • Change out the cheese. Swap the feta for fresh goat cheese. 
  • Add or remove your favorite briny ingredients. Use capers in place of olives.
  • Go with your favorite sturdy leafy greens. Use all kale instead of a combination of kale and Swiss chard. Tuscan kale is also a great option here. 
  • Change up the spices. Swap the cumin seeds out for fennel seeds.
  • Swap the veggies or add more! Add diced red onion for more flavor. Alternatively, add diced yellow bell pepper in place of the cucumber.
  • A squeeze of citrus is always great. Serve with a squeeze of lemon juice.

Storage & Make Ahead Instructions

  • Store this lentil salad in a large glass container with a tight-fitting lid.
  • Stored this way, salad will last up to 5 days.
  • This salad is perfect to make in advance since the flavors just get better as they marinate together.
kale and lentil salad in a white bowl set on a wood board topped with feta cheese and toasted almonds

What to Serve with this Lentil & Kale Salad

kale and lentil salad in a white bowl set on a wood board topped with feta cheese and toasted almonds

Frequently Asked Questions

What makes French lentils different?

They have a sturdier texture after being cooked and are great for salads or other dishes with sauces to coat.

Do French lentils need to be soaked overnight?

No, they just need to be rinsed before cooking making them a great legume for a weeknight recipe.

Can this salad be vegan?

Yes, just omit the feta cheese and you’re good to go.

How do I prevent lentils from becoming mushy?

Be sure to cook them like pasta and drain. If you are super concerned you overcooked the lentils, then rinse them under cold water to stop the cooking.

More Lentil Recipes to Love…

Lentil Salad with Feta

4.70 from 23 votes
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Yield 12 cups
Category Salad
Cuisine American
Author Lauren Grant

Description

Fresh, crunchy, and full of good-for-you ingredients, this French Lentil Salad with feta is PACKED with flavor and texture from a cumin-infused oil to toasted almonds, feta, and Swiss Chard. This is one salad you're bound to fall in love with. Serve as an entree with chicken or salmon or meal prep and enjoy as lunch all week long.

Ingredients

  • 1 bunch purple kale or regular kale (8–10oz.), stemmed and chopped
  • 1 bunch Swiss chard (8–10oz.), stemmed and chopped
  • Kosher salt
  • 1 ½ cups French green lentils or black lentils
  • 1 lemon
  • 4 scallions, thinly sliced, green and white parts separated
  • 2 garlic cloves, peeled and smashed
  • cup extra-virgin olive oil
  • ½ cup raw almonds (2.7oz.), coarsely chopped
  • 1 tablespoon cumin seeds
  • ½ teaspoon crushed red pepper flakes
  • 4 ounces feta cheese, crumbled
  • 1 cup pitted Castelvetrano olives, smashed
  • ½ English cucumber, diced (about 1 cup)
  • ½ cup chopped parsley

Instructions

  • Add kale to a large bowl, season with ½ teaspoon salt, and massage until kale is slightly softened, about 30 seconds. Add Swiss chard and toss to combine.
  • Bring a large pot of water to a boil over high heat; season heavily with kosher salt (about a tablespoon). Add lentils, reduce heat to medium and simmer, uncovered, until lentils are tender yet slightly al dente; 20–25 minutes. 
  • Meanwhile, using a vegetable peeler, peel four 3-inch strips of lemon peel, making sure to avoid white pith; reserve lemon for later. Add lemon peels to a small skillet with scallion whites, smashed garlic cloves and oil. 
  • Heat skillet over medium and cook oil mixture, stirring occasionally, until garlic starts to brown and lemon peels start to curl and toast, about 3 minutes. Add almonds and cook, stirring frequently, until almonds are browned, 3–4 minutes. Off heat, stir in cumin seeds and red pepper flakes and let rest in oil 1–2 minutes. 
  • Strain mixture through a fine-mesh sieve set in a small bowl; reserve oil. Pour nut mixture onto a paper towel-lined plate, making sure to get all of the cumin seeds; season with salt and let cool. Discard lemon peels.*
  • Once cool, mash cooked garlic cloves into a paste using the side of a Chefs knife; transfer to bowl with reserved oil. Juice reserved lemon (should measure about ¼ cup); add to oil and garlic and whisk to combine. 
  • Using a strainer, drain lentils well; add to bowl with kale and Swiss chard. 
  • Add reserved scallion greens, half of the almond mixture, oil mixture, feta, olives, cucumber and parsley; toss to combine. Season with salt and pepper to taste. Transfer to a serving dish and top with remaining almond mixture.

Video

Notes

Make it vegan and dairy-free: leave the feta cheese out of the salad.
Smashing Olives: use the back of your hand to smash olives. This will also work for olive with pits, use the back of your hand to smash them and the seeds will be easy to remove.
Lemon Peels: if you love intense lemon flavor, feel free to mince the cooked lemon peels and add back to the salad. 
Massaging the Swiss Chard: I don’t call for massaging the chard like I do the kale because I like the leafy crunch it adds. However, if your stomach prefers hearty greens to be massaged (or you want a leff leafy, more lentil-forward salad) go ahead and massage the chard as well. If you massage the chard, the total yield will decrease to around 9 or 10 cups. 
Cooking Lentils: When cooking with lentils, it is important to pick through them and discard any stones or debris before cooking. I like to spread the lentils on a baking sheet to pick through, as it makes the process easier. I also recommend rinsing the lentils in a fine-mesh strainer prior to cooking.
This recipe is lightly modified from a recipe by Sarah Jampel.

Nutrition

Serving: 1 cupCalories: 165kcalCarbohydrates: 9.5gProtein: 5gFat: 12gSaturated Fat: 2.5gCholesterol: 8mgSodium: 649mgFiber: 3gSugar: 1g
Like this? Leave a comment below!I love hearing from you and I want to hear how it went with this recipe! Leave a comment and rating below, then share on social media @zestfulkitchen and #zestfulkitchen!
kale and lentil salad in a white bowl set on a wood board topped with feta cheese and toasted almonds

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About The Author

Lauren Grant is a professional culinary food scientist, food writer, recipe developer, and food photographer. Lauren is a previous magazine editor and test kitchen developer and has had work published in major national publications including Diabetic Living Magazine, Midwest Living Magazine, Cuisine at Home Magazine, EatingWell.com, AmericasTestKitchen.com, and more.

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4.70 from 23 votes (19 ratings without comment)

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Comments

  1. 5 stars
    This is the lentil salad recipe I’ve been looking for! I love the crunch from the almonds and the flavour from the toasted cumin. This is be in regular rotation!

    1. Yay! I’m so happy to hear you enjoyed the salad, Gayle! This is one of my favorites as well. Thanks for the comment! 🙂

  2. Delicious! I used pecans instead of almonds bc it’s what I had, and omitted the feta to make it vegan. So good! Definitely will make again.

  3. 5 stars
    This was delicious! The first night we had it as a salad. I used a large bunch of dinosaur kale and a bag of Trader Joe’s organic ‘super greens’ which is a mix of baby kale, chard, and spinach. I used Violife vegan feta and it was fantastic. We had quite a bit left over so tonight I cooked some pasta and mixed in the leftovers along with some toasted almonds and pecans, a bit more feta, some chopped cherry tomatoes and a splash of basalmic vinegar. Fantastic! Thanks for your great recipes and your beautiful photography .

  4. 4 stars
    Very nice blend of interesting flavors, although quite a few steps of preparation for a salad. I somehow forgot to buy lemon, but you should know it also works with an orange. Found it impossible to get the cumin seeds out so I didn’t- maybe my seeds were unusually tiny but that seemed not worth the effort. Next time I might just use half the quantity of cumin seeds recommended.

  5. 5 stars
    Great idea, love all the textures together. I marinated the kale and Chard in the dressing about an hour and then added rest of the veggies to help soften it. Used can of beans and worked well. Still good the next day for lunch!

    1. Hi Kat, I’m so glad you enjoyed the recipe! Great idea to use a can of beans, I need to do that. What a great shortcut!