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salade de lentilles et féta vegan

Vegan lentil and feta salad

Recipe in collaboration with Esther Samson 

Preparation time: 10-15 minutes

Yield: 2-4 servings


Bursting with textures and flavours, this vegan salad transforms modest lentils into a dish worthy of gourmet occasions. Seed to Surf's plant-based Celery Root Smoked Whitefish has much to do with it, as its smoky-umami profile wonderfully enhances the little legumes, giving a more substantial meatiness to sink your teeth into.

Not a fan of vegan feta? Replace it with tofu for a plant-based option or classic feta cheese for a satisfying cheesy effect.



  • 541 ml can lentils, drained and rinsed
  • 500 ml (2 cups) baby spinach
  • 1 shallot, chopped
  • 200 g vegan feta cheese
  • 120 ml (1/2 cup) sun-dried tomatoes in oil
  • 1 clove garlic, minced
  • A bunch of parsley, finely chopped
  • Zest and juice of half a lemon
  • 120 ml (1/2 cup) Maison Orphée Perfect Oil TM
  • 1 can plant-based Seed to Surf Celery Root Smoked Whitefish


  1. In a bowl, combine the vegan Feta cheese, sun-dried tomatoes, garlic, parsley, lemon zest and juice of half a lemon.

  2. In another bowl, combine lentils, spinach, shallots, feta cheese and feta marinade. Drain the cane of whitefish and add the chunks to the salad. Mix well.

  3. Serve the salad.

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