Looking for a super simple and delicious way to incorporate more lentils into your diet? This citrus french lentil salad takes less than 25 min to make and is packed with amazing nutrients. Basically, it’s a perfect addition to your rotating summer salads repertoire.

Plus, lentils are just so darn healthy. These little legumes are rich in protein, folate, fiber (both insoluble and soluble), iron, potassium and manganese. One cup (198 g) of cooked/boiled lentils equates to about 18 grams of protein (36% of DV).

Now, I don’t know if it’s because of the grapefruit – mint combo or the crunch of the pumpkin seeds but I find myself making this french lentil salad over and over again, especially during the warm summer months.

Notes:

• If you’re vegan or dairy-free you can absolutely omit the feta or use a vegan feta alternative. It will still be just as tasty.
• I prefer, and recommend, using green or French lentils for this salad as they’re hardier and won’t get as “mushy” as orange or red lentils.
• This salad can store in the fridge up to four days (although, you’ll most likely eat it before then!)

French Lentil Salad with Grapefruit

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This French Lentil Salad is the perfect vegetarian meal to create when you’re looking for something filling, nutritious, and delicious in a pinch!

• Author: The Wise Consumer
• Prep Time: 10
• Cook Time: 20
• Total Time: 30 minutes

Ingredients

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Salad:

• 1 cup French lentils, cooked
• 1 grapefruit, peeled and cubed
• 1/2 small red onion or small shallot, diced
• 1 bunch fresh mint leaves, roughly chopped
• 2 tbsp feta, crumbled
• 2 tbsp pumpkin seeds

Dressing:

• 1 medium lime, squeezed
• 2 tbsp olive oil
• salt & pepper, to taste

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Instructions

1. Cook lentils according to package instructions. Once cooked, place in a medium sized salad bowl and set aside to cool. Note: To speed up cooling process, place lentils in the fridge while you prep the other ingredients.
2. While lentils cool, cut grapefruit in half. Using a serrated grapefruit knife cut around each segment of the grapefruit and scoop out the flesh. Cut each segment into small bite-sized pieces and set aside.
3. Peel and dice onion, or shallot if using.
4. Roughly chop mint leaves and feta.
5. Once lentils are cooled, add sliced grapefruit, diced onion, chopped mint, feta, and pumpkin seeds.

Dressing

In a small bowl, add olive oil, freshly squeezed lime juice, and salt/pepper. Whisk ingredients together till emulsified. Place dressing aside till ready to serve. NOTE: I like to store my dressing on the side as it helps keep my veggies from getting soggy. I just pour it over my salad on an as needed basis.

Nutrition

• Serving Size: 4
• Calories: 183

Keywords: summer salad, lentil salad, plant-based recipe,

Other Recipes You Might Enjoy:

• Healthy Shredded Beet & Carrot Salad
• Salade Nicoise with Tuna

• Author
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The Wise Consumer

Madeleine is a Franco-American podcaster and blogger on a mission to inspire and empower women to live healthier, more eco-friendly, and conscious lifestyles. On her blog/podcast, The Wise Consumer, she covers topics ranging from nutrition and recipes to ethical fashion and eco living tips. When not working Madeleine is either spending time with family, developing new recipes, or trail running.

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