Photo of French Lentil Salad with Cranberries and Feta by WW

French Lentil Salad with Cranberries and Feta

4 - 8
PersonalPoints™ per serving
Total Time
40 min
10 min
30 min
French lentils stay al dente when cooked making them perfect for a light salad. This dish can be served warm or chilled and is a great dish to pack for a picnic!


Olive oil

1 tsp(s), extra virgin


1 tbsp(s), 1 tsp vinegar

Fresh tarragon

1½ tbsp(s), minced

Dijon mustard

1 tsp(s)

Table salt

1 tsp(s)

White pepper

¼ tsp(s)

Cooked celery

1 cup(s), thin sliced

Crumbled feta cheese

¾ cup(s)

Uncooked scallion(s)

4 cup(s), chopped (white & light green sections only 1/2 cup

Dried cranberries

½ cup(s), coarsely chopped

Dry lentils

2 cup(s), French green


  1. Rinse and sort lentils, removing any debris. Place in a large saucepan and cover by a few inches with cold water. Bring to a boil and simmer 30 minutes or until tender. Drain well and cool. Whisk together olive oil, vinegar, tarragon, mustard, salt, and pepper and pour over lentils. Stir well. Fold in celery, feta, cranberries, and scallions.