French Green Lentil Salad
Servings: 6 servings
Calories: 322kcal
A bright, deeply satisfying lentil salad layered with charred leeks, sweet sultanas, fresh herbs, and walnuts, all brought together with a balanced walnut–shallot vinaigrette. This dish is equally suited to a light lunch or an elegant side, and improves as it sits.
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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
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.
• 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
Calories: 322kcal | Carbohydrates: 34g | Protein: 11g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 9g | Sodium: 46mg | Potassium: 590mg | Fiber: 12g | Sugar: 8g | Vitamin A: 686IU | Vitamin C: 16mg | Calcium: 61mg | Iron: 4mg