French Lentil Pea Salad

Name: French Lentil Pea Salad
Prep time: 10 min
Cook time: 25 min
Yield: 4-6
Cuisine: Middle Eastern

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roubashahin.com.au

Salads

Try my French Lentil Pea Salad with mint and feta for a healthy and delicious meal. Packed with flavour and nutrients, it's perfect for vegetarians.

PREP TIME

10 minutes

COOK TIME

25 minutes

SERVES

4-6

About this recipe

This French Lentil Pea Salad with feta and mint is the perfect combination of fresh, hearty, and zesty. Packed with fibre-rich lentils, sweet peas, crunchy veggies, and the creaminess of Persian feta, it’s a salad that can stand alone as a light meal or shine as a vibrant side dish. I love how the flavours come together with the mint and mustard-honey vinaigrette — it’s simple, refreshing, and nourishing.

A delicious way to take it up a notch is by adding grilled haloumi on top. The salty, golden slices pair beautifully with the lentils and herbs, making the salad even more satisfying. Of course, for a vegan version, just leave out the cheese — it’s still full of flavour and texture on its own.

Whether you serve it warm or chilled, this French Lentil Pea Salad is perfect for lunchboxes, dinner parties, or as part of a mezze table. And if you love salads with real substance, this one is bound to become a favourite. For more seasonal ideas, check out my Roasted Pumpkin Salad or Quinoa Tabouli Salad.

This salad is naturally gluten-free and easy to adapt for various diets, making it a go-to for effortless, nourishing meals.

Ingredients

Main Ingredients

2 celery sticks, thinly sliced
1 cup French lentils, rinsed and drained
3 cups water (for cooking lentils)
1 cup (150g) fresh or frozen peas, thawed
1 cup sugar snap peas, trimmed and chopped into 4–5 cm pieces
¼ red onion, finely diced
½ cup fresh mint leaves roughly torn or chopped
100g - ½ cup Persian feta cheese, crumbled

dressing

¼ cup extra virgin olive oil
2 tablespoons red wine vinegar
1 tablespoon wholegrain mustard
1 tablespoon honey
Salt and pepper, to taste

Notes from Rouba

When cooking the lentils, be sure not to overcook them, as they can become mushy.
If you don’t have Persian feta, you can substitute with regular feta cheese or another creamy cheese of your choice.
This salad can be made ahead of time and stored in the fridge for a few days, making it a great option for meal prep.
For a dairy-free version, skip the feta or replace it with a vegan alternative.
If using frozen peas, make sure they are thawed completely before tossing into the salad.

Method

Step 1. Cook the Lentils

Place the French lentils in a medium saucepan with 3 cups of water. Bring to a boil over medium-high heat, then reduce the heat to low. Let the lentils simmer gently for 25–30 minutes, or until they are just tender but still hold their shape. Once cooked, drain any excess water and set the lentils aside to cool slightly.

Step 2. Prepare the Salad Base

In a large mixing bowl, combine the cooked lentils with the thawed peas, sugar snap peas, red onion, celery, and torn mint leaves. Toss gently to distribute the ingredients evenly. The colours alone at this point are already so inviting!

Step 3. Make the Dressing

In a small bowl or jar, whisk together the olive oil, red wine vinegar, wholegrain mustard, and honey. Season generously with salt and pepper, then taste and adjust the balance to your liking.

Pour the dressing over the lentil and vegetable mixture. Toss well to ensure everything is evenly coated. Finish the salad by crumbling the Persian feta cheese over the top — don’t mix it in too much, just let it sit on top for a creamy finish.