Can I use different kinds of lentils ?

Yes, if not using French lentils the next best thing is black beluga lentils, they are very similar. You can also use green or brown lentils but they will have a slightly different texture and taste. Don't let them overcook and get mushy. Red lentils will not work.

Can I use canned lentils?

Yes absolutely! Drain all the liquid. Be sure to wash the canned lentils to remove the salt.

How long does this salad last?

Once you toss it all together it will stay fresh for 3 days in the refrigerator in a sealed container . If you want to keep it longer, leave out the arugula and herbs. It will stay fresh for 5-6 days. Add greens right before serving. If you bring it to a party or put it in a jar to take to work with you, it will be good for 4-6 hours at room temperature.

How do you make it gluten free and dairy free?

The salad is gluten-free as written! For dairy free leave out the feta or replace it with a vegan cheese (see recommended brands above).

Mediterranean French Lentil Salad

Description

This healthy French lentil salad is full of mediterranean vegetables with fresh summery flavors and textures. You can prepare all of the ingredients while the lentils cook. If keeping for more than 3 days store the arugula and herbs separate from rest.

Ingredients

Scale

2/3 cup French lentils (dry/uncooked) or black beluga lentils (soaked overnight)
3 cups water
1/4 cup red onion, chopped
1 cup cucumbers, cut into small chunks
1/2 cup red peppers ,cut into small chunks
1 cup tomatoes cut into cubes or cherry tomatoes cut in half
1/2 cup pitted and sliced Kalamata olives, 10 olives
2 cups lightly packed chopped arugula or baby spinach
1/2 cup fresh mint, coarsely chopped
1/2 cup flat-leaf parsley, coarsely chopped
sea salt and fresh pepper to taste

Lemon Dressing

6 Tablespoons extra virgin olive oil
4 Tablespoons red wine vinegar
1 clove of garlic, grated or minced
1 teaspoon Dijon mustard
1/2 teaspoon sea salt
1/4 teaspoon dried oregano

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Instructions

Pick through the lentils and remove any tiny rocks. Pour the lentils into a strainer and rinse under running water.
If soaking, soak for 4-24 hours. (see notes above)
To cook the lentils. Rinse lentils, (soaked or unsoaked). Add to a medium saucepan. Add water and bring mixture to a boil.
Reduce heat to maintain a gentle simmer and cook, stirring occasionally, until the lentils are tender, about 15 minutes if soaked, 30 minutes if unsoaked. Taste to see if they’e done. (see notes above)
While the lentils are cooking, prepare the lemon dressing, combine all the ingredients and whisk together.
Chop the vegetables and set aside.
When the lentils are cooked, drain them in a colander and let cool 5 minutes. Place into a large bowl. Whisk the dressing again, pour 3/4 of the dressing over the lentils and toss until well mixed.
Let the lentils cool completely. Add the red onion, cucumbers, red peppers, tomatoes, and olives. Mix to combine
Add the arugula and fresh herbs.
Toss to coat the greens with the dressing. Add more dressing to taste (I use all of it).
Taste, add salt and pepper if necessary.
Top with feta or vegan cheese if desired.
Serve and enjoy.
If not serving right away add greens and fresh herbs just before serving. Enjoy!

Prep Time: 10 minutes
Cook Time: 20 minuts
Category: Salad, Side Dish
Method: Simmer, Chop
Cuisine: Vegetarian, Gluten Free, Dairy Free Option