Lentil Salad with Fresh Herbs and Roasted Nuts Recipe
This vibrant Lentil Salad combines tender green lentils with a tangy shallot vinaigrette, sautéed vegetables, fresh herbs, and crunchy nuts for a nutritious and flavorful dish. Perfect as a light lunch or a satisfying side, this salad blends smoky paprika and fresh thyme with the brightness of lemon zest and Dijon mustard.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Scale
Vinaigrette
- 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
Salad
- 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)
Instructions
- Prepare the Vinaigrette: In a small bowl, whisk together the finely chopped shallot, 2 tablespoons of extra-virgin olive oil, white wine vinegar, Dijon mustard, and lemon zest. Season the mixture with kosher salt and freshly ground black pepper to taste. Set the vinaigrette aside until ready to use. This can be made up to two weeks in advance and refrigerated in an airtight container; be sure to shake well before use.
- Sauté Vegetables: Heat 1 tablespoon of extra-virgin olive oil in a large skillet over medium heat. Add the finely chopped yellow onion and carrot, seasoning with salt and pepper. Cook, stirring occasionally, until the onions become tender and translucent, which should take about 7 minutes.
- Add Herbs and Spices: Stir in the fresh thyme and smoked paprika, cooking for an additional minute until fragrant. Remove the skillet from heat to prevent overcooking.
- Combine Lentils and Vinaigrette: Add the cooked green lentils and the prepared vinaigrette to the skillet with the sautéed vegetables. Stir thoroughly to combine all ingredients. Allow the mixture to sit for 10 minutes so the lentils can absorb the flavors of the dressing.
- Add Fresh Herbs and Nuts: Finally, stir in the coarsely chopped fresh herbs and finely chopped roasted nuts. Toss gently just to combine all components evenly. Serve the salad warm or at room temperature.
Notes
- The vinaigrette can be prepared up to two weeks ahead for convenience and stored in the fridge.
- Use a variety of fresh herbs to add complexity and freshness to the salad.
- Roasted nuts add a satisfying crunch and richness, but you can omit or substitute them for nut allergies.
- Leftover lentils can be cooked in advance or purchased pre-cooked to save time.
- Serve this salad as a light main course or an elegant side dish.
Keywords: lentil salad, vegetarian salad, healthy salad, Mediterranean lentil salad, lentils with herbs, lentil side dish
