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.
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.
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