We wound our way through the Portuguese and Spanish countryside, green and lush after weeks of sometimes torrential rain. The last time we passed through this part of Europe, in the heat of August, it was dry as could be. This felt like a refreshing way to begin the first leg of our trip to France.
A couple of days before we left, I made this French Green Lentil Salad with leeks, fresh herbs, sun-dried tomatoes, sultanas, endive, walnuts, and a Dijon vinaigrette. We ate some for lunch that afternoon, then I packed the rest into recycled red-and-white–capped Bonne Maman jam jars. They were just the right size — enough for two servings to bring along on our trip.
We were excited for a few weeks of meandering without a set plan. Looking forward to long drives into unfamiliar towns, hoping something might stir in us as we rounded a corner and found ourselves somewhere steeped in history, yet entirely new to us.
Picnic in Madrid
The first leg of the journey took us through Madrid.
We arrived late, tired, and just a little “peckish,” as my husband would say. Instead of going out, we had a picnic on the bed with a loaf of bread, the French Green Lentil Salad, and some soft French goat cheese we had brought along. No plates, no ceremony, just a simple, makeshift meal at the end of a long drive.
And somehow, it was perfect.
The lentils were tender yet held their shape, dressed in the bright vinaigrette that brought everything together. The sweetness of the sultanas, the depth of the leeks, the richness of the walnuts, all of it balanced and full of flavor.
Simple, light, and nourishing.
Exactly what we needed before a good night’s sleep.
An Easy-Going Dish
Some recipes are meant to be eaten immediately, while they’re still warm and fleeting.
This is not one of them.
This salad is lovely when eaten soon after assembling, but it improves after a day or two. The lentils absorb the vinaigrette, the flavors soften into one another, and what begins as a collection of ingredients becomes something cohesive and deliciously complex.
It’s ideal for entertaining, preparing ahead for the week, or, as we did, packing along for a trip.
Why This Works
French green lentils hold their shape, giving the dish structure rather than softness. Dressing them while still slightly warm allows them to absorb the vinaigrette, carrying flavor throughout rather than just on the surface.
The vinaigrette is carefully calibrated. Champagne vinegar brings brightness, Dijon adds body and gentle sharpness, and honey softens the edges without tipping into sweetness. Walnut oil deepens the flavor, echoing the walnuts and tying everything together.
Then there’s contrast:
Sweet sultanas against a tangy dressing.
Charred, savory leeks against fresh herbs.
Soft lentils against the gentle crunch of walnuts.
What Makes This So Healthy
This is the kind of dish that delivers real nourishment in the most delectable way.
• Lentils provide plant-based protein and fiber, supporting stable energy and digestion.
• Leeks and herbs add antioxidants and prebiotic fibers that support gut health.
• Walnuts bring omega-3 fats, supporting heart and brain health.
• Olive oil and walnut oil offer anti-inflammatory fats central to Mediterranean-style eating.
French Green Lentil Salad
Ingredients
Lentils
- 1 cup French green lentils 190 g
- 3 cups water 720 ml
- 1 bay leaf
- 1 small shallot halved
Vegetables
- 1 medium leek
- 1 –2 teaspoons olive oil
- ¼ cup oil-packed sun-dried tomatoes thinly sliced (40 g)
- 2 heads red endive lettuce cut crosswise or torn into bite-size pieces
- ⅓ cup sultanas 50 g
Herbs
- ⅓ cup flat-leaf parsley chopped
- 1 tablespoon chives
- 1 tablespoon fresh thyme leaves
Nuts
- ⅓ cup walnuts roughly chopped (35 g), raw or toasted
Walnut–Shallot Vinaigrette
- 4 tablespoons olive oil 60 ml
- 1 tablespoon walnut oil 15 ml
- 1½ tablespoons champagne vinegar 22 ml
- 2 teaspoons Dijon mustard
- 1½ teaspoons honey
- 1 small shallot very finely minced
- Salt and freshly cracked black pepper to taste
Instructions
Cook the Lentils
- Place lentils, water, bay leaf, and halved shallot in a saucepan.
- Bring to a gentle simmer and cook 18–22 minutes, until tender but still holding their shape.
- Drain well.
Char the Leeks
- Preheat oven to 400°F (200°C).
- Halve the leek lengthwise and rinse thoroughly between the layers.
- Cut into 1–2 inch ribbons and toss with olive oil.
- Spread on a baking sheet and roast for 18–22 minutes, until softened with lightly charred, caramelized edges.
Toast the Walnuts (Optional)
- Place walnuts in a dry skillet over medium heat.
- Toast for 4–6 minutes, stirring frequently, until fragrant and lightly golden.
- Alternatively, toast in a 350°F (175°C) oven for 6–8 minutes.
- Let cool before using.
Plump the Sultanas
- Soak sultanas in warm water for 10 minutes.
- Drain and pat dry.
Make the Vinaigrette
- In a small bowl, whisk together olive oil, walnut oil, champagne vinegar, Dijon mustard, honey, and minced shallot.
- Season with salt and freshly cracked black pepper to taste.
- The dressing should taste bright, lightly tangy, and balanced.
Assemble the Salad
- In a large bowl, combine warm lentils with sun-dried tomatoes, sultanas, charred leeks, parsley, chives, thyme, and walnuts.
- Add half of the vinaigrette and toss gently to combine.
- Taste and adjust seasoning with additional salt, pepper, or a small splash of vinegar if needed.
- Allow salad to sit for 15-20 minutes before serving.
- Drizzle a little more dressing just before serving and toss.
- Optional: Top with sliced or crumbled chevre-style goat cheese.
Notes
• Dressing the lentils while slightly warm helps them absorb flavor more deeply.
• This salad improves after 15–20 minutes of resting.
• Raw walnuts offer a softer, milder flavor, while toasted walnuts add depth and warmth.
• A squeeze of lemon just before serving adds a fresh, bright finish.
Nutrition
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