An easy recipe for a delicious and protein-packed salad.
Yield: 4-6 servings
Time: 45 minutes
Tools
- colander
- medium pot
- wooden spoon
- frying pan
- cookie sheet or small frying pan
- small bowl
- whisk
- medium bowl
Ingredients
- 2 c lentils
- 5 c water
- 2 bay leaves
- 2 T cooking oil
- 6 shallots or 8 green onions, chopped
- 1 clove garlic, minced
- 1½ t salt, divided
- ½ c walnuts, chopped
- ¼ c + 1 T red wine vinegar, divided
- 1 t Dijon mustard
- 1 t pepper
- ¼ c olive oil
- 4 oz feta, cubed
Directions
Wash the lentils, then place in pot with water and bay leaves.
Bring to a boil, lower heat, and simmer, stirring occasionally, until tender but not mushy, about 20-30 minutes. Drain and discard bay leaves. Let cool for a few minutes.
Meanwhile, heat cooking oil, add shallots or onions, garlic, and 1 t salt, and sauté for 10-15 minutes, until lightly colored. Add ¼ c red wine vinegar and cook another 3 minutes, then remove from heat.
Meanwhile, toast the walnuts in a 325° oven for 5 minutes or in a frying pan over medium heat, until golden.
Whisk together remaining T vinegar, ½ t salt, mustard, pepper, and olive oil.
Combine lentils, shallots, and dressing in the medium bowl, then top with walnuts and feta.
Serve warm or at room temperature.
Notes
Also try Lentil salad with onions and rosemary and Bean salad with walnuts and feta.
Help
Abbreviations | Conversions | Cooking tips
