• Cooking Time: 22–25
  • Servings: 10‒12
  • Preparation Time: 10


  • 2 cups French green lentils
  • 1 cup red pepper, diced
  • 1 cup carrot, micro diced
  • 1 cup scallion, chopped
  • 1 cup olive oil
  • ⅓ cup white balsamic vinegar
  • Salt and pepper to taste
  • ½ cup fresh tarragon, chopped
  • 2 cups feta cheese, crumbled


  • Place lentils in saucepan and cover with water.
  • Bring to boil for approximately 12–15 minutes.
  • Water will turn slightly cloudy.
  • Test lentils for doneness.
  • Cover and turn heat off if they are not soft enough.
  • Let them steep for 10 minutes and test again.
  • When they are at desired texture, drain and rinse with cold water.
  • In large salad bowl combine lentils, peppers, carrot, scallion. Mix thoroughly.
  • In smaller bowl whisk together the oil, vinegar and salt and pepper to taste.
  • Pour the vinaigrette over the lentil mixture and blend.
  • Add in the tarragon and feta.
  • Toss until combined and serve.


Author Credit: Christopher Gearin

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