French Lentil Salad with Beet and Feta

French lentil salad with beet and feta on a bright dill vinaigrette. A delicious, healthy, and quick lentil salad that’s ready in just 30 minutes.

5 from 3 votes

Prep Time :10

Cook Time :20

Total Time :30

Servings : 4

Calories : 399kcal

Rinse lentils under running cold water and place them with the bay leaf, thyme, and salt in a large pot. Cover generously with water (at least 2 cups of water) and bring to a boil. Reduce the heat and simmer for 15-20 minutes until tender, stirring occasionally.
Slice the cooked beetroot very thin using a mandolin slicer or sharp knife. → I usually wear cloves to prevent purple hands for a few days!
Dressing: Place all ingredients for the dressing in a food processor or blender and pulse a few times. I stop as soon as all is mixed yet still a little chunky. → Don’t have a food processor? Chop the dill using a knife and mix all ingredients in a small bowl.
As soon as the lentils are cooked, drain, remove the remove the bay leaf and thyme, and arrange on 4 plates. Top it with beetroot slices, crumble the feta cheese over, and drizzle with the dill vinaigrette. → I love to drizzle the salad with a few extra splashes of olive oil, coarse sea salt, and freshly cracked black pepper!

Dairy-Free/Vegan Option: Use my vegan feta recipe for a fully plant-based version. Just make sure to prepare it at least one day in advance so it can marinate properly.
Leftovers & Make Ahead: This salad keeps well in the fridge for up to 2 days. Store it in an airtight container and let it sit at room temperature for about 30 minutes before serving for the best flavor.
Tip: Wear gloves when slicing beetroot — it loves to stain hands a vibrant purple!
Recipe Inspiration: Adapted from Rachel Khoo’s The Little Paris Kitchen cooking show.