Lentils with French Made Easy
Lentil salad is the quiet workhorse of the fridge — a bowl of protein-packed, herby lentils that gets better the longer it sits and goes with almost anything. This one tosses cooked lentils with crumbled feta, fresh parsley, diced peppers, and a simple lemon-and-olive-oil dressing carrying French Made Easy.
Using a package of pre-steamed lentils makes it a fifteen-minute, no-cook assembly job — dice, toss, done. It's the kind of thing you make on a Sunday and pull from all week: piled next to grilled chicken, spooned onto greens, or eaten straight from the container standing at the counter. It travels well too, which makes it a solid BBQ or potluck contribution that isn't another bowl of pasta salad.
Ingredients
- 2 tsp French Made Easy
- 1 package steamed lentils (or 1 lb dried, cooked)
- 2 green onions, diced
- 1 red bell pepper, diced small
- 2 jalapenos, seeded and diced small
- 1½ cups crumbled feta cheese
- 1 cup Italian parsley, roughly chopped
- ½ cup olive oil
- 1 lemon, juiced
Ingredient notes & swaps
- **Lentils:** A package of steamed (pre-cooked) lentils is the shortcut. Cooking from dried works too — French green (Puy) or brown lentils hold their shape best; red lentils turn to mush and aren't right for a salad. Steam about a pound of dried if going that route.
- **French Made Easy:** The all-natural French herb blend that seasons the dressing and ties the parsley, feta, and lemon together. It's gluten-free. Grab French Made Easy here.
- **Feta:** A block feta crumbled by hand is creamier than the pre-crumbled tubs. For a vegan or dairy-free version, leave it out and add a little extra salt and olive oil, or use a plant-based feta.
- **Jalapeños:** Seeded and diced small, they add gentle heat without taking over. Leave some seeds in for more kick, or skip them entirely for a mild salad.
- **Parsley:** Flat-leaf Italian parsley, chopped fresh and generous — it's an ingredient here, not a garnish. Fresh dill or mint would also fit the profile.
- **Dietary note:** As written this is vegetarian and gluten-free; drop the feta to make it vegan and dairy-free.
Directions
- Dice all vegetables to roughly the same size as the lentils for even flavor.
- Combine lentils, vegetables, feta, and parsley in a large mixing bowl.
- Add French Made Easy, olive oil, and lemon juice. Toss to combine.
- Cover and refrigerate for 1 hour to let flavors develop, or serve immediately.
Why this works
Lentils are firm and a little earthy, so they need acid and salt to come alive — the lemon juice and feta handle both, brightening and seasoning the whole bowl. Cutting the vegetables to roughly the same size as the lentils is the move that makes it feel cohesive: everything blends into balanced, spoonable bites instead of separating into big chunks and loose lentils. The optional hour in the fridge lets the dressing soak into the lentils and the raw jalapeño and onion mellow, so the salad tastes seasoned all the way through rather than just coated on the surface.
What to serve it with
Serve it cold or at room temperature as a side to almost anything off the grill — chicken, lamb, or fish all work. It also stands on its own as a light lunch over a handful of arugula or spinach. Right before serving, give it a toss and a fresh squeeze of lemon to wake it up, since lentils absorb the dressing as they sit. Crusty bread and a few olives turn it into a mezze-style spread.
Tips
- Try Mediterranean Magic with a little rice vinegar for a different twist. If using dried lentils, steam about 1 pound.
- If cooking lentils from dried, salt the cooking water and drain them well — waterlogged lentils dilute the dressing.
- Make it a day ahead. Lentil salad is one of the few that genuinely improves overnight as the dressing soaks in; just re-season with lemon before serving.
FAQ
What kind of lentils work best for lentil salad?
Ones that hold their shape: French green (Puy), black beluga, or standard brown lentils all stay firm and distinct after cooking. Avoid red or yellow lentils — they break down into a purée, which is great for soup but wrong for a salad. Pre-steamed lentils from the store are usually a shape-holding variety.
How long does lentil salad keep in the fridge?
Up to 4 or 5 days in an airtight container, and it tastes better after the first day. The lentils keep absorbing the lemon and oil, so taste before serving and add a squeeze of fresh lemon or a pinch more French Made Easy to brighten it back up.
Can I make this lentil salad vegan?
Yes. Just leave out the feta or swap in a plant-based version. Add a little extra salt and a splash more olive oil to make up for the savory tang the cheese provided. Everything else in the recipe is already vegan and gluten-free.
Do I need to cook the lentils if I use a steamed package?
No — that's the whole point of the shortcut. Pre-steamed lentils are ready to eat straight from the package, so this becomes a no-cook, fifteen-minute assembly. Just drain any liquid and toss them in.
Nutrition
Estimated per serving · values are approximate.