Crunchy Lentil Walnut Salad
photo by AmyFromSD
- Ready In:
- 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
- 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.