Crunchy Lentil Walnut Salad

Recipe by AmyFromSD
READY IN: 40mins
YIELD: 4 cups


  • 1 12
    cups lentils (green or French)
  • 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.