Lentil Walnut Salad Recipes

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.

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.

Steps:

• Place sprouted lentils in large mixing bowl. Set aside.
• In a food processor, chop walnuts very small, but do not reduce to a powder. If chopping by hand, you want the walnut pieces to be similar in size to the lentils. Put walnuts in with lentils.
• In a food processor, chop the carrots. If processing by hand, you can also shred on a box grater. Put carrots in with lentils and walnuts.
• Next comes the spinach. Either pulse in food processor or mince with a knife. Put in with carrots, lentils and walnuts. Mix to combine thoroughly.
• For the dressing, shake all the dressing ingredients in a glass jar with a tight fitting lid until thoroughly mixed or use the bowl and whisk method. (if using the mayo, the bowl and whisk is much better suited).
• Drizzle the dressing over the salad ingredients and combine until thoroughly mixed. We wanted just a little dressing to give a "pop" of flavor. If you like more dressing on your salads, feel free to double the dressing amount. (When we make this with the mayo, we then use this as a sandwich filling).

Steps:

• Cook lentils with onion half, cloves, broth and thyme until tender but NOT mushy (check after about 25 minutes).
• In a large bowl, combine vinegar, garlic, green onions and oils.
• When lentils are done, drain and immediately pour dressing over the hot lentils (it's important to do this while lentils are hot).
• Season with salt and (lots) of black pepper; combine thoroughly, then cover and refrigerate overnight.
• Just before serving add the walnuts; finish by adding a little more white wine vinegar or walnut oil if you like and garnish with flat-leaf parsley and more black pepper.

Steps:

• In a small bowl combine shallot and 1 tablespoon vinegar. In a small saucepan simmer lentils in water to cover by 2 inches until just tender but not falling apart, 15 to 20 minutes, and drain well. Add hot lentils to shallot mixture and season with salt and pepper. Cool mixture, stirring occasionally.
• In a small heavy saucepan combine 1 1/2 cups water, bulgur, and salt and simmer, covered, until water is absorbed, 12 to 15 minutes. Transfer bulgur to a large bowl and cool completely, stirring occasionally.
• Add lentils to bulgur with celery, carrot, tarragon, remaining 2 tablespoons vinegar, oil, walnuts,and salt and pepper to taste and toss well. Salad may be make 1 day ahead and chilled, covered. Bring salad to room temperature before serving.

Steps:

• Rinse the lentils and sort through them carefully.
• Transfer lentils to a large pot and add the carrots, the onion stuck with the cloves, water, chicken soup powder, bay leaf, and thyme. Set over moderate heat and bring to a boil. Reduce to a simmer, skim any foam that may appear, cover, and cook for about 25 minutes (lentil cooking time varies widely), or until lentils are tender but still hold their shape. Do not overcook.
• While lentils are cooking, combine vinegar, garlic and walnut oil in a blender and process until smooth and creamy.
• When lentils are done, drain them, discard the carrots, onion, cloves and bay leaf, and pour it over the still-hot lentils. Toss gently, season generously with salt and pepper and let salad cool to room temperature. Toss again, cover, and refrigerate overnight.
• Just before serving, add scallions and walnuts. Add an additional Tbs or two of vinegar or walnut oil if you like, and toss gently. Sprinkle heavily with parsley, chopped and serve.

Steps:

• Put the lentils and stock or water in a large saucepan and bring to the boil. Reduce the heat and simmer for 20-25 mins, or until al dente. Drain and pour into a bowl. Add the celery, apple, shallots, walnuts, parsley and salad leaves, then mix together well.
• To make the vinaigrette, put all the ingredients in a small glass jar with a lid. Season and shake well. Keep the lid on until ready to serve. Pour the dressing over the salad, toss well, then scatter over the blue cheese.