Lentil Walnut Salad
From doodle 17 years ago
- 30 minutes to make
- Serves 46
Use the dry mustard if possible. It adds a level of flavor that dijon won't. Make several hours ahead to allow the flavors to marry. I served it room temp and had it the next day cold. Both were great.
Ingredients
- 1 cup green or brown lentils, picked over and washed shopping list
- 2 cups water shopping list
- ¾ cup chopped scallions shopping list
- 1 red bell pepper, diced shopping list
- ½ cup cilantro, finely chopped shopping list
- ½ cup walnuts, coarsely chopped shopping list
- 2 med sweet potatoes - cubed and steamed shopping list
- 1 BUNCH bitter GREENS - sauteed with olive oil and minced garlic shopping list
- 1 tsp dry mustard or 1 heaped tsp Dijon mustard shopping list
- 1/2 cup red-wine vinegar, to taste shopping list
- 2/3 cup extra-virgin olive oil shopping list
- salt and freshly ground black pepper, to taste shopping list
How to make it
- 1. Combine lentils with water and bring to a boil. Turn heat down to medium-low, cover pan tightly, and simmer for about 20 minutes or until lentils are cooked through but firm enough to hold shape.
- 2. When lentils are done, remove from heat, drain, and place in bowl along with scallions, red pepper, parsley, and walnuts, sweet potato & bitter greens
- 3. In separate small bowl, combine mustard with vinegar, beating in a little at a time until thoroughly blended. Gradually beat in olive oil.
- 4. You won't need all the dressing - about 3/4 of the total is what I used. Pour dressing over lentils and toss to mix thoroughly. Add salt and black pepper and serve.
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