French Lentil Salad with Beet and Feta
French lentil salad with beet and Feta on a dill vinaigrette! An incredibly delicious, healthy, and quick lentil salad - ready in 30 minutes!
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 this vegan feta recipe! → Must be prepared at least one day in advance.
Leftovers & Make Ahead: This salad can be stored for up to two days in the fridge. Store it in an airtight container and let it sit for 30 minutes at room temperature before serving.
Wear gloves when slicing the beetroot to prevent purple hands for the next few days!
Recipe adapted from Rachel Khoo’s “The Little Paris Kitchen“ cooking show.
Calories: 399kcal | Carbohydrates: 37g | Protein: 19g | Fat: 19g | Saturated Fat: 7g | Cholesterol: 33mg | Sodium: 1035mg | Potassium: 154mg | Fiber: 16g | Sugar: 7g | Vitamin A: 178IU | Vitamin C: 5mg | Calcium: 221mg | Iron: 4mg