Crunchy Lentil Walnut Salad

“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!”
READY IN:
40mins
SERVES:
8
YIELD:
4 cups
UNITS:
US

Ingredients Nutrition

  • 1 12 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

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.

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