Tuesday, July 28, 2009

Cassie's Lentil & Walnut Salad

As per requested by my darling friend, Melissa, here's my oh-so-delish lentil salad. I found the original recipe online and adapted it, and it had bacon and chicken broth as part of the ingredients. This version is meatless for all vegetarians and vegans out there. This recipe does not work if you used canned lentils. Lentils are quick cooking compared to other beans and don't require any soaking so go ahead, make lentils part of your dry pantry items.

For this recipe, you will need:

For the lentils:
  • 1 cup lentils - I use DuPuy green lentils but brown lentils work here too
  • 3 cups vegetable stock
  • 3 cloves of garlic - peeled and whole
  • 1 tablespoon dried thyme or rosemary
  • 1 bay laurel leaf (optional)

Combine all of the lentil ingredients in a pot, bring to a boil and simmer for 30 minutes or until the lentils are cooked but still firm. While the lentils cook, prepare the salad and dressing part of the recipe. Make sure your dressing is ready first as your lentils will be cooling in the dressing to absorb all the flavor. Once the lentils are ready, drain any excess liquid and make sure you take out the garlic cloves and bay leaf.

For the salad
  • 2 ribs of celery, diced
  • 2 small carrots, diced
  • 1/2 cup chopped walnuts
  • 2 green onions, sliced

Set aside.

For the dressing
  • 1/3 cup olive oil
  • 1/3 cup apple cider
  • 2 garlic cloves, peeled and diced
  • 1 tsp powered cumin - I like to grind mine from seed
  • 1 tsp dried crushed thyme - I crush with my fingers to release the oils into the dressing
  • 1 tsp cayenne pepper
  • Salt & pepper to taste

In a large bowl, whisk all the dressing ingredients together until emulsified. Add in the cooked lentils and combine well. The dressing will be absorbed by the hot lentils, and we want that. Stir in gently your salad ingredients and let cool. Once the lentils are close to room temperature, refrigerate for at least 1 hour before serving.



Angelique from Bitchin' Kitchen said...

This is a great recipe! I actually tried one similar to this the other day... it had pine nuts instead... can't wait to try yours!!

Mel said...

Pine nuts sounds delicious. It would give a buttery taste to the salad. I will give that variation a try!