Green Bean & Lentil Salad with Feta and Walnuts

Green Bean & Lentil Salad with Feta and Walnuts

A protein-packed vegetarian salad with French lentils, crisp-tender green beans, tangy feta, toasted walnuts, and a Dijon vinaigrette. Great warm or cold.

• Servings: 4
• Protein: ~18–20g per serving

Ingredients

Salad

• 1 cup French green (Puy) lentils (alternatively use any lentil that does not turn mushy when cooked e.g. Beluga or brown lentils)
• 1 lb green beans, trimmed and halved
• 3 cups vegetable broth or water
• 1 bay leaf
• 2 garlic cloves, minced
• 1 small red onion, thinly sliced
• ¾ cup feta cheese, crumbled (or as much as you like)
• ½ cup walnuts, toasted and chopped (or as much as you like)

Vinaigrette

• 4 tbsp extra virgin olive oil
• 1 tbsp Dijon mustard
• 2 tbsp red wine vinegar
• 1 tsp honey or maple syrup
• 1 tsp salt
• ½ tsp black pepper

Steps

Step 1: Cook the lentils

Rinse the lentils and combine in a pot with the vegetable broth, bay leaf, and a pinch of salt. Bring to a boil, then reduce to a simmer and cook until tender but still holding their shape, 20–25 minutes (depending on the kind of lentil). Drain any excess liquid and discard the bay leaf.

Step 2: Blanch the green beans

While the lentils cook, bring a separate pot of salted water to a boil. Add the green beans and cook until bright green and crisp-tender, 3–4 minutes. Drain and transfer immediately to an ice bath to stop cooking, then drain again.

Step 3: Make the vinaigrette

In a small bowl, whisk together the olive oil, Dijon mustard, red wine vinegar, honey (or maple syrup), garlic, salt, and black pepper until emulsified.

Step 4: Assemble the salad

In a large bowl, combine the warm lentils, green beans, and red onion. Pour the vinaigrette over and toss well to coat.

Step 5: Finish and serve

Top with crumbled feta and toasted walnuts. Serve warm, at room temperature, or chilled.

Notes

• Each serving has roughly 18–20g of protein from the lentils, feta, and walnuts.
• Swap feta for a plant-based feta or extra walnuts to make it fully plant-based.
• Leftovers keep well in the fridge for up to 4 days; the flavors deepen overnight.
• Lentil swaps: Black beluga lentils are the closest substitute. Brown/green lentils work but go softer. Avoid red or yellow lentils — they break down and won’t hold their shape. Canned chickpeas or white beans also work; skip step 1 if using them.