Lentil And Walnut Salad Recipes

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LENTIL SALAD WITH WALNUT OIL



Lentil Salad With Walnut Oil image

This dish is inspired by a recipe from "The Paris Cookbook," by Patricia Wells. I'd never thought about using walnut oil, which is high in omega-3 fats, with lentils. It's a great combination. Be sure to keep walnut oil in the refrigerator once it's opened.

Provided by Martha Rose Shulman

Categories     dinner, weekday, salads and dressings

Time 1h

Yield Serves six

Number Of Ingredients 17

2 cups green Le Puy lentils, washed and picked over
2 large garlic cloves, crushed
1 bay leaf
1 medium onion, cut in half
1 medium carrot, quartered
6 cups water
Salt to taste
Freshly ground pepper
1/4 cup chopped flat-leaf parsley
1/2 cup broken walnuts
2 tablespoons red wine vinegar or sherry vinegar
1 tablespoon Dijon mustard
Salt
1 shallot, minced, or 1 garlic clove, minced
1/3 cup walnut oil
Salt
freshly ground pepper

Steps:

  • Combine the lentils, garlic, bay leaf, onion, carrot and water in a large saucepan or Dutch oven. Bring to a boil. Add salt to taste (1 to 2 teaspoons), reduce the heat to low, cover and simmer 35 to 45 minutes until the lentils are tender. Remove from the heat. and discard the onion, carrot, garlic cloves and bay leaf. Drain through a strainer set over a bowl.
  • Whisk together the vinegar, Dijon mustard, salt and shallot or garlic. Whisk in the oil and 2 to 4 tablespoons of the liquid from the lentils. Stir into the lentils. Add the parsley and pepper, and taste and adjust salt. Spoon onto plates, arrange walnuts on top of the lentils, and serve.

Nutrition Facts : @context http, Calories 378, UnsaturatedFat 12 grams, Carbohydrate 48 grams, Fat 15 grams, Fiber 9 grams, Protein 17 grams, SaturatedFat 1 gram, Sodium 855 milligrams, Sugar 3 grams, TransFat 0 grams

CRUNCHY LENTIL WALNUT SALAD



Crunchy Lentil Walnut Salad image

This is a copycat of the fabulous Lentil Walnut Salad from the Kebab Shop in California. You want to make sure not to overcook the lentils...they should have a little bite to stand up to the crunchiness of the walnuts. Unlimited modifications could be made with additions, subtractions and/or tweaks... pine nuts instead of walnuts, add goat cheese or feta, add crunchy carrots too? Enjoy!

Provided by AmyFromSD

Categories     Vegan

Time 40m

Yield 4 cups, 8 serving(s)

Number Of Ingredients 9

1 1/2 cups lentils (green or French)
1 bay leaf
salt, to season lentil water
1 cup walnuts, finely chopped
3 stalks green onions, finely chopped
1 tablespoon rice wine vinegar (or red or white)
1 teaspoon Dijon mustard
1 garlic clove, finely minced and mashed with the side of your knife (using a little salt helps)
salt and pepper

Steps:

  • Rinse the lentils and put them in a saucepan with plenty of lightly salted water and the bay leaf. Bring to a boil, decrease the heat to a simmer, and cook for about 20 - 25 minutes, until the lentils are tender but still have a good crunch/bite to them. Be careful to not overcook them.
  • While the lentils are cooking, make the dressing. Mix the vinegar, mustard, oil, garlic, salt and pepper to taste. Adjust the dressing as you like to your taste preferences.
  • Drain the lentils well and mix them into the dressing while still warm, stirring to cook the lentils. Remove the bay leaf and let cool to room temperature, stirring occasionally.
  • Add in the walnuts and green onion. Taste, and add additional salt, if desired. I serve the salad at room temperature or warm. The salad can be made up to 2 days ahead and refrigerated. Let it come to room temperature before serving; it may need to be re-seasoned once refrigerated.

Nutrition Facts : Calories 141.5, Fat 9.7, SaturatedFat 0.9, Sodium 9.1, Carbohydrate 10.1, Fiber 4.1, Sugar 1.2, Protein 5.7

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