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French lentil salad with feta, fennel and celery
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5 from 5 votes

French lentil salad with feta, fennel and celery

This French lentil salad is full of earthy flavors, easy to make and perfect to take for a picnic/packed lunch alone or as a side.
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Lunch
Cuisine: American
Servings: 2 -4
Calories: 764kcal
Author: Caroline's Cooking


  • 225 g French lentils 1 ¼ cups, approx, also called Puy lentils
  • 1 bay leaf
  • 1 tbsp olive oil
  • ½ bulb fennel
  • 2 ribs celery
  • 2 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • salt and pepper to taste optional
  • 4 oz feta cheese 120g
  • 1 handful parsley


  • Cover the lentils with plenty of cold water, add the bay leaf (and the stems from the parsley, if you like) and bring to the boil. Boil for a minute or two then drain. Discard the bay leaf.
  • Put the lentils back in the pan and add water to cover them but only by ½in/1cm. Bring back to boiling and simmer for around 25min. They should be tender but not going mushy. Top up water if needed as they cook so they don't dry out. It's better to have too much and drain than have them stick.
  • While the lentils are cooking, add the 1tbsp oil to a skillet/frying pan over a medium heat. Slice the celery and fennel, cutting larger slices into smaller chunks, then add to the pan. Cook for around 5min or more until tender and just starting to brown then set aside.
  • When the lentils are cooked, add the 2tbsp oil, vinegar and salt and pepper and mix well, being careful not to break the lentils.
  • Break up or dice the feta and roughly chop the parsley leaves. Add both plus the fennel and celery to the lentils. Mix through and serve either warm or at room temperature.


Calories: 764kcal | Carbohydrates: 76g | Protein: 38g | Fat: 34g | Saturated Fat: 11g | Cholesterol: 50mg | Sodium: 705mg | Potassium: 1455mg | Fiber: 36g | Sugar: 6g | Vitamin A: 710IU | Vitamin C: 15.8mg | Calcium: 387mg | Iron: 9.4mg