Lentil Salad With Walnut Oil

5.0(276)

This dish is inspired by a recipe from “The Paris Cookbook,” by Patricia Wells. I’d never thought about using walnut oil, which is high in omega-3 fats, with lentils. It’s a great combination. Be sure to keep walnut oil in the refrigerator once it’s opened.

by Martha Rose Shulman

Open original recipe

FrenchDinner, Weeknight

Servings

Serves six

Total time

Calories / serving

428 kcal

Ingredients (17)

serves

2 cups green Le Puy lentils, washed and picked over
2 large garlic cloves, crushedgarlic
1 bay leafbay-leaf
1 medium onion, cut in halfonion
1 medium carrot, quarteredcarrot
6 cups waterwater
Salt to tastesalt
Freshly ground pepperpepper
1/4 cup chopped flat-leaf parsleyparsley
1/2 cup broken walnutswalnut
2 tablespoons red wine vinegar or sherry vinegarvinegar
1 tablespoon Dijon mustarddijon-mustard
Saltsalt
1 shallot, minced, or 1 garlic clove, mincedshallot
1/3 cup walnut oilwalnut-oil
Saltsalt
freshly ground pepperpepper

Instructions (2 steps)

01Combine the lentils, garlic, bay leaf, onion, carrot and water in a large saucepan or Dutch oven. Bring to a boil. Add salt to taste (1 to 2 teaspoons), reduce the heat to low, cover and simmer 35 to 45 minutes until the lentils are tender. Remove from the heat. and discard the onion, carrot, garlic cloves and bay leaf. Drain through a strainer set over a bowl.

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Rich recipe — supports nutrition-aware planning.