Name: Lentil Salad with Fresh Herbs and Roasted Nuts Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Mediterranean
Ingredients: 1/2 shallot, finely chopped; 2 tbsp extra-virgin olive oil; 2 tbsp white wine vinegar; 2 tsp Dijon mustard; 1 tsp finely grated lemon zest; Kosher salt, to taste; Freshly ground black pepper, to taste; 1 tbsp extra-virgin olive oil; 1/2 large yellow onion, finely chopped; 1 medium carrot, peeled and finely chopped; 1 tsp fresh thyme, finely chopped; 1/2 tsp smoked paprika; 2 1/2 cups cooked green lentils (from about 1 cup dried lentils); 1/2 cup coarsely chopped fresh herbs (such as basil, parsley, mint, and/or chives); 1/4 cup finely chopped roasted nuts (such as walnuts, pecans, almonds, cashews, and/or pistachios)

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Introduction

This vibrant lentil salad is a delightful mix of tender green lentils, fresh herbs, and crunchy nuts, all brought together with a tangy lemon-Dijon vinaigrette. It’s a nourishing and flavorful dish that works perfectly as a light lunch or a side for dinner.

Lentil Salad with Fresh Herbs and Roasted Nuts Recipe - Recipe Image

Ingredients

1/2 shallot, finely chopped
2 tbsp. extra-virgin olive oil (for vinaigrette)
2 tbsp. white wine vinegar
2 tsp. Dijon mustard
1 tsp. finely grated lemon zest
Kosher salt
Freshly ground black pepper
1 tbsp. extra-virgin olive oil (for cooking)
1/2 large yellow onion, finely chopped
1 medium carrot, peeled and finely chopped
1 tsp. fresh thyme, finely chopped
1/2 tsp. smoked paprika
2 1/2 cups cooked green lentils (from about 1 cup dried)
1/2 cup coarsely chopped fresh herbs (such as basil, parsley, mint, and/or chives)
1/4 cup finely chopped roasted nuts (such as walnuts, pecans, almonds, cashews, and/or pistachios)

Instructions

Step 1: In a small bowl, whisk together the shallot, 2 tablespoons olive oil, white wine vinegar, Dijon mustard, and lemon zest. Season with kosher salt and freshly ground black pepper to taste. Set the vinaigrette aside until you’re ready to use it.
Step 2: Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the chopped onion and carrot, then season with salt and pepper. Cook, stirring occasionally, until the onions are tender and translucent, about 7 minutes.
Step 3: Stir in the fresh thyme and smoked paprika, cooking for about 1 minute until fragrant. Remove the skillet from heat.
Step 4: Add the cooked lentils and the prepared vinaigrette to the skillet. Stir well to combine all ingredients thoroughly. Let the salad sit for 10 minutes to allow the lentils to soak up the dressing.
Step 5: Just before serving, fold in the chopped fresh herbs and roasted nuts. Toss gently to mix all the flavors together.

Tips & Variations

Make the vinaigrette up to two weeks ahead and store it in an airtight container in the refrigerator; shake well before using.
For extra protein, add some crumbled feta or goat cheese before serving.
Feel free to swap green lentils for brown or black lentils, adjusting cooking time accordingly.
Use whatever fresh herbs and nuts you have on hand to customize the flavor to your liking.

Storage

Store the lentil salad in an airtight container in the refrigerator for up to 3 days. The flavors develop as it sits, making leftovers even tastier. If the salad seems dry after storing, stir in a little extra olive oil or vinegar before serving. This salad is best enjoyed cold or at room temperature; avoid reheating to keep the fresh texture of the herbs and nuts.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned lentils instead of dried lentils?

Yes, canned lentils can be used to save time. Be sure to rinse and drain them well before adding to the salad. Since canned lentils are already cooked, adjust seasoning as needed.

How do I cook green lentils properly for this salad?

Rinse 1 cup of dried green lentils, then simmer in 3 cups of water for about 20-25 minutes until tender but still holding their shape. Drain any excess water and let them cool before using in the salad.