Best 3 Lentil Salad With Walnut Oil Recipes

Indulge in a culinary journey with our tantalizing lentil salad, a symphony of flavors and textures that will delight your palate. This vibrant salad is a harmonious blend of lentils, fresh vegetables, and zesty dressing, topped with the nutty richness of walnut oil. Dive into the refreshing crunch of cucumber, the sweet tang of red onion, and the vibrant colors of bell peppers, all perfectly complemented by the tender lentils. Two variations of this delightful salad await you: a classic Lentil Salad with Walnut Oil, bursting with Mediterranean flavors, and a hearty Lentil Salad with Roasted Vegetables, where roasted sweetness meets the earthy goodness of lentils. Let your taste buds embark on an unforgettable adventure with our Lentil Salad recipes, sure to become a staple in your healthy and flavorful meal repertoire.

Let's cook with our recipes!

LENTIL SALAD

Lentil Salad image

Spoon this cool lentil salad, sent to us from Harriet Goldman of Great Neck, New York, over endive or another crisp lettuce such as romaine.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Time 30m

Number Of Ingredients 8

Ingredients

1 1/4 cups brown lentils, rinsed
4 large eggs
1/4 cup red-wine vinegar
3 tablespoons olive oil
1 large cucumber, peeled, if desired, and diced (2 cups)
1/2 cup finely chopped fresh parsley
1/2 cup finely chopped red onion
Coarse salt and ground pepper

Steps:

In a small saucepan, cover lentils with water by 1 inch. Bring to a boil. Reduce heat and simmer, partially covered, until lentils are tender but still holding their shape, 20 to 25 minutes. Drain well.
Meanwhile, place eggs in a small saucepan; cover with cold water by 1 inch. Bring to a boil; remove from heat and cover. Let stand 12 minutes. Drain, and rinse under cold water. Peel eggs; chop roughly.
In a large bowl, whisk together vinegar and oil. Add lentils, cucumber, parsley, and onion; season with salt and pepper. Toss well to coat with dressing. Let cool to room temperature, or serve chilled, topped with chopped eggs.

Nutrition Facts : Calories 386 g, Fat 15 g, Protein 24 g

LENTIL-WALNUT SALAD

Lentil-Walnut Salad image

This is a healthy, nutty lentil salad with great flavor and an appealing crunch from the walnuts and green onions. Keep it vegetarian by using vegetable broth if you wish. It's one of my favorites, and tastes best at room temperature.

Provided by EdsGirlAngie

Categories Lentil

Time 45m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 cup dried lentils
1/2 large onion, quartered
3 whole cloves
2 cups vegetable broth or 2 cups chicken broth
1 1/2 teaspoons dried thyme
2 tablespoons white wine vinegar
2 cloves garlic, minced
2 tablespoons olive oil
2 tablespoons walnut oil
salt and black pepper, to taste
3/4 cup green onion, thinly sliced
3/4 cup walnut halves

Steps:

Cook lentils with onion half, cloves, broth and thyme until tender but NOT mushy (check after about 25 minutes).
In a large bowl, combine vinegar, garlic, green onions and oils.
When lentils are done, drain and immediately pour dressing over the hot lentils (it's important to do this while lentils are hot).
Season with salt and (lots) of black pepper; combine thoroughly, then cover and refrigerate overnight.
Just before serving add the walnuts; finish by adding a little more white wine vinegar or walnut oil if you like and garnish with flat-leaf parsley and more black pepper.

Nutrition Facts : Calories 449.9, Fat 28.5, SaturatedFat 3, Sodium 7.8, Carbohydrate 35.8, Fiber 17.1, Sugar 2.8, Protein 16.4

BULGUR AND LENTIL SALAD WITH TARRAGON AND WALNUTS

Bulgur and Lentil Salad with Tarragon and Walnuts image

Categories Salad Side Vegetarian Walnut Lentil Summer Chill Tarragon Bulgur Simmer Gourmet Sugar Conscious Vegan Pescatarian Dairy Free Peanut Free Soy Free Kosher

Yield Serves 4 as an entrée or 6 as a side dish

Number Of Ingredients 11

Ingredients

1/3 cup finely chopped shallot
3 tablespoons tarragon wine-vinegar
1/2 cup brown or green lentils, preferably lentilles du Puy (French green lentils)
1 1/2 cups water
1 cup bulgur, preferably fine
1 teaspoon salt
1/2 cup finely chopped celery
1/2 cup finely shredded carrot
3 tablespoons finely chopped tarragon leaves
3 tablespoons olive oil, preferably extra-virgin
1/2 cup walnuts, toasted lightly and chopped fine

Steps:

In a small bowl combine shallot and 1 tablespoon vinegar. In a small saucepan simmer lentils in water to cover by 2 inches until just tender but not falling apart, 15 to 20 minutes, and drain well. Add hot lentils to shallot mixture and season with salt and pepper. Cool mixture, stirring occasionally.
In a small heavy saucepan combine 1 1/2 cups water, bulgur, and salt and simmer, covered, until water is absorbed, 12 to 15 minutes. Transfer bulgur to a large bowl and cool completely, stirring occasionally.
Add lentils to bulgur with celery, carrot, tarragon, remaining 2 tablespoons vinegar, oil, walnuts,and salt and pepper to taste and toss well. Salad may be make 1 day ahead and chilled, covered. Bring salad to room temperature before serving.

Tips:

For the best flavor, use fresh lentils. If using dried lentils, be sure to soak them overnight before cooking.
To save time, you can use pre-cooked lentils. Just be sure to rinse them well before using.
If you don't have walnut oil, you can substitute another type of oil, such as olive oil or avocado oil.
Feel free to add other vegetables to the salad, such as chopped cucumber, bell pepper, or carrots.
For a more flavorful salad, try roasting the walnuts before adding them to the salad.
This salad is best served fresh, but it will keep in the refrigerator for up to 3 days.

Conclusion:

Lentil salad with walnut oil is a delicious and healthy salad that is perfect for lunch or dinner. It is packed with protein, fiber, and vitamins, and it is also a good source of healthy fats. This salad is easy to make and can be tailored to your own taste preferences. So next time you are looking for a healthy and satisfying salad, give this lentil salad with walnut oil a try!