CRUNCHY LENTIL WALNUT SALAD

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Crunchy Lentil Walnut Salad image

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

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

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

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