Equipment
* optional
Ingredients
Lentils
- 200 g french green lentils (puy style), dried, rinsed
- 600 ml water
- 1 bay leaf, dried
- 2 thyme sprig, fresh
Grilled Vegetables
- 1 sweet onion, sliced into 1 cm rounds, root end intact
- 2 leeks, trimmed, halved lengthwise, root end attached
- 30 ml olive oil, for brushing
Fresh Produce
- 300 g cherry tomatoes, mixed colors, halved if large
- 1 fennel bulb, very thinly sliced, fronds reserved
Lemon-Shallot Vinaigrette
- 45 ml lemon juice, freshly squeezed, about 1 large lemon
- 1 shallot, finely minced
- 10 g dijon mustard
- 60 ml extra virgin olive oil
- fine sea salt
- black pepper
Finish
- 120 g fresh goat cheese, crumbled, room temperature
- fennel fronds
- g flaky sea salt
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 427 kcal
- Protein
- 14 g
- Carbohydrates
- 35 g
- Fat
- 27 g
- Sodium
- 631 mg
- Potassium
- 686 mg
- Calcium
- 146 mg
- Magnesium
- 71 mg
Sources: Aggregated Public Data, USDA FoodData Central
Method
Rinse 200g of French green lentils under cold running water until the water runs clear. Place the lentils in a medium saucepan with 600ml water, 1 bay leaf, and 2 thyme sprigs.
Bring the lentils to a boil over high heat, then reduce to a gentle simmer. Cook uncovered for 20 to 25 minutes until tender but still holding their shape. Drain any remaining liquid and discard the bay leaf and thyme sprigs.
Slice 1 sweet onion into 1 cm rounds, keeping the root end intact so each slice holds together. Halve 2 cleaned leeks lengthwise, leaving the root end attached so the layers stay connected.
Slice 1 fennel bulb very thinly on a mandoline, reserving the green fronds for garnish. Halve any large cherry tomatoes from 300g, leaving small ones whole.
Prepare the vinaigrette. In a mixing bowl, whisk together 45ml fresh lemon juice, 1 finely minced shallot, and 10g Dijon mustard. Slowly drizzle in 60ml extra virgin olive oil while whisking continuously until emulsified. Season with salt and pepper.
Heat a grill pan or outdoor grill to medium-high, about 200°C / 400°F. Brush the onion rounds and leek halves with 30ml olive oil and season lightly with salt.
Grill the onion rounds for 3 to 4 minutes per side until well-charred and softened. Using tongs, transfer to a plate and set aside.
Place the leek halves cut-side down and grill for 4 to 5 minutes until deeply charred and wilted, then turn and grill 2 more minutes. Transfer to a cutting board and slice into 4 cm pieces.
Place the cherry tomatoes in a grill basket or thread onto skewers. Grill for 2 to 3 minutes, turning gently, until the skins just begin to split and lightly char.
In a mixing bowl, combine the warm lentils, grilled onions, grilled leeks, grilled tomatoes, and shaved fennel. Toss gently to combine without breaking the lentils.
Pour about two-thirds of the vinaigrette over the warm lentil mixture and toss to coat evenly. Taste and adjust seasoning with salt, pepper, and remaining dressing as needed.
Plate the salad on a wide platter or individual plates. Crumble 120g fresh goat cheese over the top and scatter with reserved fennel fronds. Finish with flaky sea salt and a final crack of pepper.
Chef's Notes
- Warm lentils absorb vinaigrette far better than cold ones, so dress the salad while the lentils are still just-warm rather than chilled.
- A brief ice-water bath on the shaved fennel after slicing keeps it crisp and pale, providing textural contrast against the soft lentils.
- If Puy lentils are unavailable, substitute with Italian Castelluccio or another small green lentil; avoid red or brown lentils, which disintegrate during cooking.
- For a deeper smoky note, finish the salad with a light drizzle of smoked olive oil in place of regular olive oil in the final toss.
- Bring the goat cheese to room temperature 15 minutes before serving so it crumbles cleanly and its flavor is fully expressive.
Storage
Refrigerator: 2 days — Store dressing separately if possible. Add fresh goat cheese when serving leftover to maintain texture.
Reheating: Serve at room temperature or gently warm the lentil mixture in a pan over low heat for 2-3 minutes before adding fresh cheese and fennel.
Troubleshooting
Lentils are mushy and falling apart
Cause: Overcooked or simmered at too high a temperature
Fix: Cannot be fixed. Spread on a tray to cool quickly and repurpose as a warm vegetable side or fold into a frittata.
Prevention: Simmer gently and begin tasting at 20 minutes; Puy lentils should retain a slight bite
Grilled vegetables are burnt on the outside but raw in the center
Cause: Grill was too hot or vegetables were sliced too thick
Fix: Move pieces to a cooler part of the grill to finish indirectly, or transfer to a 180°C / 350°F oven for 5 minutes.
Prevention: Maintain medium-high heat at 200°C / 400°F and slice onions and leeks to consistent 1 cm thickness
Vinaigrette tastes harsh or overly acidic
Cause: Lemon juice was not balanced with enough oil, or the emulsion broke
Fix: Whisk in an additional 15ml olive oil and a pinch of honey or maple syrup if the acidity is too sharp.
Prevention: Whisk oil into lemon juice slowly in a thin steady stream; taste as you go
Leeks are gritty in the final dish
Cause: Sand and soil trapped between leek layers were not removed before cooking
Fix: Cannot be fully fixed after cooking. For future batches, soak cut leeks in cold water for 10 minutes before grilling.
Prevention: Halve leeks and rinse thoroughly under cold running water, fanning the layers apart with your fingers
Cultural Context
This salad draws on the French tradition of salade de lentilles, a dish rooted in the volcanic soils of Le Puy-en-Velay where the original green lentil has been cultivated for over two thousand years. Combining these lentils with charred alliums and fresh goat cheese reflects the broader French appreciation for balance between rustic, smoky elements and bright, fresh accents. The addition of grilled leeks and shaved fennel lends a Mediterranean coastal sensibility, where fire-kissed vegetables are a hallmark of warm-weather cooking.
