Award Winning Food, Drink & Travel Magazine
Leeks Vinaigrette with Lentils & Herbs By Green Earth Organics
Share on facebook
Share on twitter
Share on whatsapp
Share on linkedin

Leeks Vinaigrette with Lentils & Herbs By Green Earth Organics

Traditionally, leeks are boiled in salted water then cooled and drained before dressing with a classic vinaigrette. I like to half sauté and half steam my leeks to add a little caramelised colour to the dish.

Green Earth Organics
No ratings yet
Course Side Dish
Servings 4 People
Calories 229 kcal


  • 1 Leek
  • 1 tbsp Butter
  • 1 Tin Green Lentils or cook dried lentils from scratch
  • 6 tbsp Olive oil
  • 2 tbsp Vinegar
  • 1 tbsp Dijon mustard
  • 1 PInch Salt
  • fresh herbs tarragon or dill go really well here
  • *optional extras – toasted nuts or seeds capers, olives…


  • Split and wash the leeks, keeping them intact at the root end. Then cut into long chunks, about the length of your index finger.
  • Place the leeks – beautiful, stripy, cut side down – in a hot frying pan with the butter or oil. Sprinkle over a pinch of salt and allow the leeks to take on some colour. Don’t move them around in the pan, let them sit in one delicate piece. Then after about 4 minutes, put the lid on the frying pan and allow the leeks to steam in their own juices. You may wish to turn the heat down to medium at this stage.
  • Test that they are cooked through with a small, sharp knife. Then plate them up.
  • Put the cooked lentils into a large bowl or platter (drain the tin or simmer dried lentils in stock until soft). Make a classic vinaigrette by mixing the olive oil, vinegar and dijon mustard with a pinch of salt.
  • Arrange the leeks on top of the lentils and drench with the vinaigrette. Then scatter over some freshly picked tarragon or dill and enjoy with some fresh, crusty bread and a crisp glass of white wine.
  • *Sprinkle over some toasted walnuts or other nuts or seeds you like or some salty capers or green olives to give the salad an extra dimension.


Read our interview with Kenneth Keavey of Green Earth Organics here and also use the code ‘TASTY’ for 15% off your first order.
green earth organics
Leeks Vinaigrette with Lentils & Herbs By Green Earth Organics


Calories: 229kcalCarbohydrates: 4gProtein: 1gFat: 24gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 16gTrans Fat: 1gCholesterol: 8mgSodium: 78mgPotassium: 49mgFiber: 1gSugar: 1gVitamin A: 461IUVitamin C: 3mgCalcium: 17mgIron: 1mg
Keyword Green Earth Organics, Leek, Leek Vinaigette, Lentils, Vinaigrette
Tried this recipe?Let us know how it was!

Recently Added

 Receive regular updates, special offers, reviews, competitions and much more..