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French Lentil Salad with Feta, Cranberries and Walnuts



Place lentils in a 2-quart heavy saucepan or Dutch oven and with water. Bring to a boil then reduce heat to medium low and simmer uncovered until lentils are just tender, about 15-20 minutes, stirring occasionally. Be careful not to overcook. Strain well and place back in pot. Cool.


While lentils are cooking, make dressing. Whisk together garlic, honey, Dijon mustard and apple cider vinegar. Slowly drizzle in extra virgin olive oil while whisking. Season with salt and pepper.


Toss lentils with dressing and add in red onion and arugula. Plate and garnish with feta, cranberries, walnuts and basil.

Prep time: 10 minutes
Cook time: 20 minutes
Serves: 4, 1-cup servings

*Estimate Only


  • 1 cup Pereg French Lentils, picked through and rinsed well purchase
  • 2 cups water
  • ¼ cup red onion, diced
  • 4 cups arugula
  • ½ cup crumbled feta
  • ½ cup dried cranberries
  • ½ cup walnuts, chopped
  • ¼ cup fresh basil, sliced thin
  • For dressing:
  • 1 clove Pereg Garlic, minced purchase
  • 2 teaspoons honey
  • 2 teaspoons Dijon mustard
  • 2 Tablespoons apple cider vinegar
  • ⅓ cup extra virgin olive oil
  • 1 teaspoon Pereg Kosher Salt, or to taste purchase
  • ½ teaspoon Pereg Black Pepper, or to taste purchase

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