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Warm Green Lentil Salad

Warm Green Lentil Salad
Cooking Time:
Imperial (US)
  • 1 1/2 cups French green lentils (not common brown lentils)
  • 2 tbsps olive oil
  • 1 bay leaf
  • 1/2 onion, diced
  • 1/2 tsp salt
  • 1/2 tsp ground coriander
  • 1/2 tsp ground cumin
  • 1/4 tsp ground allspice
  • 1/4 tsp dried thyme
  • 4 cups water
  • 2 cloves garlic, peeled and minced
  • 1 tsp Dijon mustard
  • 1 tbsp sherry or red wine vinegar
  • 2 tbsps extra virgin olive oil
  • 3/4 cup walnut halves
  • 1/4 cup Italian parsley, minced
  • 1/4 cup crumbled feta or goat cheese (optional)
  • 1 1/2 cups spinach or small lettuce leaves
Place the lentils and olive oil in a 4 qt. saucepan. Heat over medium and stir to coat lentils. Add the water, spices, onion, and garlic. Stir.  Cover and bring to a boil. Reduce heat and simmer about 1 hour, covered, or until the lentils are cooked but slightly crunchy. Don't overcook. Drain the lentils and place in a bowl. Remove the bay leaf. Allow to cool before dressing.
In a small bowl, whisk together the mustard, vinegar and oil. Pour onto the lentils and toss to coat. Taste for salt. Set aside.
In a dry skillet, roast the walnuts over medium heat, constantly moving the nuts in the pan. Watch closely so they do not burn.
When they start to smell toasty, move them a plate to cool. Roughly chop them into small pieces.

Toss the salad with the toasted walnuts and minced parsley.

Serve warm or at room temperature, but not cold, on a bed of spinach or lettuce leaves. Crumble the feta or goat cheese on top.
Recipe by Jane O'Riordan
Terre Rouge and Easton Wines


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