Balsamic Lentil and Walnut Salad

Balsamic Lentil and Walnut Salad

Earthy lentils meet crunchy walnuts and a tangy balsamic dressing in this hearty salad.

Total 1 hr Makes 4 servings Calories 340/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Halal, Kosher

Allergens

Dairy, Tree nuts

Tender green lentils are simmered until just firm, then tossed with toasted walnuts, crisp celery, and shallots in a tangy balsamic vinaigrette. It works well as a make-ahead lunch, a side for roasted meats, or a light meatless dinner served over greens.

Ingredients

  • 1 cup dried green or brown lentils, rinsed
  • 3 cups water
  • 1/2 teaspoon salt, plus more to taste
  • 1/2 cup walnuts, chopped
  • 2 stalks celery, diced
  • 1 small shallot, finely chopped
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup crumbled feta cheese
  • 1/4 cup extra-virgin olive oil
  • 3 tablespoons balsamic vinegar
  • 1 teaspoon Dijon mustard
  • 1 clove garlic, minced
  • black pepper, to taste

Method

  1. In a 6-quart saucepan, combine the lentils, water, and 1/2 teaspoon salt. Bring to a boil over high heat.

  2. Reduce heat to a simmer and cook, uncovered, until the lentils are tender but still hold their shape, 20 to 25 minutes.

  3. Drain the lentils well and spread on a baking sheet to cool to room temperature, about 15 minutes.

  4. Meanwhile, toast the walnuts in a dry 9-inch skillet over medium heat, stirring often, until fragrant, about 4 minutes. Set aside to cool.

  6. In a large bowl, combine the cooled lentils, celery, shallot, and parsley.

  7. Pour the balsamic dressing over the lentil mixture and toss to coat evenly.

  8. Fold in the toasted walnuts and feta cheese. Season with additional salt and pepper to taste.

  9. Serve immediately at room temperature, or chill for up to 1 hour before serving.

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    Balsamic Lentil and Walnut Salad

    Tender green lentils are simmered until just firm, then tossed with toasted walnuts, crisp celery, and shallots in a tangy balsamic vinaigrette. It works well as a make-ahead lunch, a side for roasted meats, or a light meatless dinner served over greens.

    1 hr 4 servings 340 cal

    Ingredients

    • 1 cup dried green or brown lentils, rinsed
    • 3 cups water
    • 1/2 teaspoon salt, plus more to taste
    • 1/2 cup walnuts, chopped
    • 2 stalks celery, diced
    • 1 small shallot, finely chopped
    • 1/4 cup fresh parsley, chopped
    • 1/4 cup crumbled feta cheese
    • 1/4 cup extra-virgin olive oil
    • 3 tablespoons balsamic vinegar
    • 1 teaspoon Dijon mustard
    • 1 clove garlic, minced
    • black pepper, to taste

    Method

    1. 1

      In a 6-quart saucepan, combine the lentils, water, and 1/2 teaspoon salt. Bring to a boil over high heat.

    2. 2

      Reduce heat to a simmer and cook, uncovered, until the lentils are tender but still hold their shape, 20 to 25 minutes.

    3. 3

      Drain the lentils well and spread on a baking sheet to cool to room temperature, about 15 minutes.

    4. 4

      Meanwhile, toast the walnuts in a dry 9-inch skillet over medium heat, stirring often, until fragrant, about 4 minutes. Set aside to cool.

    5. 5

      In a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, garlic, and a few grinds of black pepper.

    6. 6

      In a large bowl, combine the cooled lentils, celery, shallot, and parsley.

    7. 7

      Pour the balsamic dressing over the lentil mixture and toss to coat evenly.

    8. 8

      Fold in the toasted walnuts and feta cheese. Season with additional salt and pepper to taste.

    9. 9

      Serve immediately at room temperature, or chill for up to 1 hour before serving.