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French Green Lentil Salad

French Green Lentil Salad

Course: Entree, Gluten Free, Main, Salad, Side Dish
Cuisine: French
Keyword: French Green Lentil Salad, French Lentil Salad, Green Lentil Salad
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 4 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 12–18 minutes, until softened with lightly charred, caramelized edges.
    French Green Lentil Salad - roasting leeks

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.
    French Green Lentil Salad - dressing
  • 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.
    French Green Lentil Salad

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.
 

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