This Lentil & Walnut Salad offers a satisfying balance of earthy, nutty, and fresh flavors. The tender lentils provide a hearty base, while the raw carrots add a delightful crunch and natural sweetness. Toasted walnuts contribute a rich texture and depth, making every bite interesting. Dressed with a tangy white wine vinegar and aromatic garlic, this dish is incredibly versatile. It’s perfect for a quick weeknight dinner, a light lunch, or as a robust side dish at a gathering. Being vegan and gluten-free, it caters to various dietary needs without sacrificing flavor. The flavors meld beautifully as it sits, so itâÂÂs an excellent make-ahead meal that tastes even better the next day.
Lentil & Walnut Salad
Description
This Lentil & Walnut Salad offers a satisfying balance of earthy, nutty, and fresh flavors. The tender lentils provide a hearty base, while the raw carrots add a delightful crunch and natural sweetness. Toasted walnuts contribute a rich texture and depth, making every bite interesting. Dressed with a tangy white wine vinegar and aromatic garlic, this dish is incredibly versatile. It&# 226;ÂÂs perfect for a quick weeknight dinner, a light lunch, or as a robust side dish at a gathering. Being vegan and gluten-free, it caters to various dietary needs without sacrificing flavor. The flavors meld beautifully as it sits, so itâÂÂs an excellent make-ahead meal that tastes even better the next day.Ingredients
Directions
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Combine lentils, vegetable broth, bay leaf, dried thyme, and 2 cloves of garlic in a medium saucepan. Bring to a boil over high heat.
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Reduce heat to low, cover, and simmer for 20-25 minutes until lentils are tender but not mushy. Drain any remaining liquid and let lentils cool to room temperature.
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While lentils cook, peel and grate the carrots using the coarse side of a box grater or chop into small uniform pieces.
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In a small bowl, whisk together the white wine vinegar, walnut oil, minced remaining garlic clove, salt, and pepper to create the dressing.
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In a large serving bowl, combine the cooled lentils, grated carrots, sliced scallions, and walnut halves.
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Pour the dressing over the lentil mixture and toss gently until all ingredients are evenly coated.
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Taste and adjust seasoning with additional salt and pepper if needed. Serve immediately or refrigerate for flavors to meld.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 204.8kcal
- % Daily Value *
- Total Fat 0.8g2%
- Saturated Fat 0.2g1%
- Cholesterol 0.0mg0%
- Sodium 54.8mg3%
- Total Carbohydrate 37.5g13%
- Dietary Fiber 14.0g57%
- Sugars 6.2g
- Protein 14.2g29%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For a non-vegan version, you can use chicken stock or broth as originally listed in the source ingredients.
To save time, you can use pre-cooked lentils or canned lentils, rinsed and drained.
This salad keeps well in an airtight container in the refrigerator for up to 4 days. The flavors improve after sitting for a few hours.
If you prefer a milder onion flavor, you can soak the sliced scallions in cold water for 10 minutes before adding them to the salad.
Walnut oil has a low smoke point and delicate flavor; do not cook with it. Use it strictly for the dressing.
