Best 2 Crunchy Lentil Walnut Salad Recipes
Are you looking for a delicious and healthy salad to add to your recipe repertoire? Look no further! This crunchy lentil walnut salad is packed with flavor and texture, making it a perfect choice for a light lunch or a hearty side dish. The combination of lentils, walnuts, and fresh vegetables creates a satisfying and nutritious meal that will surely impress your taste buds. With a few simple ingredients and easy-to-follow instructions, you can whip up this salad in no time. So, gather your ingredients, put on your apron, and let's embark on a culinary journey to create the best crunchy lentil walnut salad!
Here are our top 2 tried and tested recipes!
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!
Provided by AmyFromSD
Categories Vegan
Time 40m
Yield 4 cups, 8 serving(s)
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 141.5, Fat 9.7, SaturatedFat 0.9, Sodium 9.1, Carbohydrate 10.1, Fiber 4.1, Sugar 1.2, Protein 5.7
CRUNCHY SPROUTED LENTIL WALNUT SALAD (RAW / LIVE FOOD)
It was a classic case of too much month left at the end of my money and I was in a pinch for what to serve for dinner. These are all things we had on hand and the assembly was super quick (I like that!) and the family loved it (I like that even better!) If you've not sprouted lentils before, it couldn't be easier, but it does take a 2-3 day lead time. See Sharon123's recipe #204489 for instructions and tips. Thanks again Sharon for the inspiration to sprout!
Provided by Glori-B
Categories Salad Dressings
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Place sprouted lentils in large mixing bowl. Set aside.
- In a food processor, chop walnuts very small, but do not reduce to a powder. If chopping by hand, you want the walnut pieces to be similar in size to the lentils. Put walnuts in with lentils.
- In a food processor, chop the carrots. If processing by hand, you can also shred on a box grater. Put carrots in with lentils and walnuts.
- Next comes the spinach. Either pulse in food processor or mince with a knife. Put in with carrots, lentils and walnuts. Mix to combine thoroughly.
- For the dressing, shake all the dressing ingredients in a glass jar with a tight fitting lid until thoroughly mixed or use the bowl and whisk method. (if using the mayo, the bowl and whisk is much better suited).
- Drizzle the dressing over the salad ingredients and combine until thoroughly mixed. We wanted just a little dressing to give a "pop" of flavor. If you like more dressing on your salads, feel free to double the dressing amount. (When we make this with the mayo, we then use this as a sandwich filling).
Nutrition Facts : Calories 401, Fat 30.4, SaturatedFat 3.1, Sodium 31.4, Carbohydrate 25.4, Fiber 9.2, Sugar 6.5, Protein 12.8
Tips:
- Use high-quality lentils for the best flavor and texture. Puy lentils are a good choice, as they hold their shape well when cooked.
- Be sure to rinse the lentils thoroughly before cooking. This helps to remove any dirt or debris.
- Cook the lentils according to the package directions. They should be tender but still have a slight bite to them.
- While the lentils are cooking, toast the walnuts in a dry skillet over medium heat. This brings out their nutty flavor.
- Chop the vegetables and herbs into uniform pieces so that they cook evenly.
- Use a light vinaigrette dressing to avoid overpowering the other flavors in the salad.
- Serve the salad immediately or chill it for later. It will keep in the refrigerator for up to 3 days.
Conclusion:
This crunchy lentil and walnut salad is a delicious and healthy side dish or main course. It's packed with protein, fiber, and healthy fats, and it's also a good source of vitamins and minerals. The salad is easy to make and can be tailored to your own taste preferences. For a vegan version, omit the feta cheese. For a more flavorful salad, use a combination of different types of lentils, such as black lentils and red lentils. No matter how you make it, this salad is sure to be a hit!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #course #preparation #occasion #salads #side-dishes #potluck #picnic #vegan #vegetarian #dietary #copycat #to-go #camping
You'll also love
