Ingredients
- 1/4 cup chopped walnuts
- 1 1/2 cups dried French green lentils
- 2 green onions
- 2 radishes, diced
- 1 carrot, peeled and diced
- 1 stalk celery, diced
- 2 Tablespoons chopped fresh parsley
- 1/3 cup balasmic vinegar
- 2 Tablespoons olive oil
- 3/4 teaspoon salt, or to taste
- 1/2 teaspoon dried thyme
- Freshly ground black pepper, to taste
How to Make
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Step 1: Preheat oven to 375F (190C, gas mark 5).
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Step 2: Spread walnuts in an even layer over baking sheet. Bake 5 minutes or until lightly browned. Remove from oven and cool.
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Step 3: Remove any debris from your lentils and rinse them.
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Step 4: Combine 2 quarts of water and lentils in a large saucepan; bring to a boil over high heat. Cover; reduce heat to medium-low. Simmer 20-30 minutes or until lentils are tender, stirring occasionally. Lentils that have been on the shelf awhile may be drier and require a bit extra cooking time. I like to check my lentils after 20 minutes because I like them with a little chewiness. When cooked to you preference, drain lentils and discard liquid.
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Step 5: While lentils cook dice the green onion, radishes, carrot, and celery.
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Step 6: In a large bowl combine lentils, vegetables, parsley, vinegar, oil, salt, thyme and pepper; cover and refrigerate at least 1 hour or until cool.
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Step 7: Stir in walnuts. Serve as is or atop lettuce leaves.
Tips & Variations
- The French Green Lentils are best for this recipe because hey hold their shape well after cooking and have a peppery taste.
- Brown lentils are best for soup yet would work in this salad however be sure to under-cook them a bit so that they don't turn mushy.
- Red Lentils cook much more quickly and are softer too so are a better choice for soups and such.
We hope you enjoy this recipe!
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