Description
This hearty Lentil Salad is a flavorful and nutritious dish featuring cooked green lentils tossed with a vibrant shallot vinaigrette, sautéed onions and carrots, fresh herbs, and crunchy roasted nuts. Perfect as a light main course or a side, it combines earthy lentils with bright lemon zest, smoked paprika, and a blend of fresh herbs for a refreshing yet satisfying meal.
Ingredients
Scale
Vinaigrette
- 1/2 shallot, finely chopped
- 2 tbsp. extra-virgin olive oil
- 2 tbsp. white wine vinegar
- 2 tsp. Dijon mustard
- 1 tsp. finely grated lemon zest
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Salad
- 1 tbsp. extra-virgin olive oil
- 1/2 large yellow onion, finely chopped
- 1 medium carrot, peeled and finely chopped
- 1 tsp. fresh thyme, finely chopped
- 1/2 tsp. smoked paprika
- 2 1/2 cups cooked green lentils (from about 1 cup dried lentils)
- 1/2 cup coarsely chopped fresh herbs (such as basil, parsley, mint, and/or chives)
- 1/4 cup finely chopped roasted nuts (such as walnuts, pecans, almonds, cashews, and/or pistachios)
Instructions
- Prepare the vinaigrette: In a small bowl, whisk together the finely chopped shallot, extra-virgin olive oil, white wine vinegar, Dijon mustard, and grated lemon zest. Season with kosher salt and freshly ground black pepper to taste. Set the vinaigrette aside until ready to use. This vinaigrette can also be made up to two weeks in advance and stored in an airtight container in the refrigerator; just shake well before using.
- Sauté the vegetables: Heat 1 tablespoon of extra-virgin olive oil in a large skillet over medium heat. Add the finely chopped onion and carrot, season with salt and pepper, and cook while stirring occasionally until the onions become tender and translucent, about 7 minutes. Add the fresh thyme and smoked paprika, cooking and stirring for an additional minute until fragrant. Then remove the skillet from the heat.
- Combine lentils and vinaigrette: Add the cooked green lentils along with the prepared vinaigrette into the skillet with the sautéed vegetables. Stir everything together thoroughly to combine all flavors. Let the mixture sit for 10 minutes to allow the lentils to fully absorb the dressing.
- Add herbs and nuts: Just before serving, fold in the coarsely chopped fresh herbs and finely chopped roasted nuts. Toss gently to combine without bruising the herbs.
Notes
- The vinaigrette can be prepared up to two weeks in advance and refrigerated for convenience.
- Use any combination of fresh herbs and nuts based on your preference or seasonal availability.
- For cooking dried lentils, rinse thoroughly and simmer in water until tender, about 20-25 minutes, before using in this recipe.
- This salad can be served warm, at room temperature, or chilled, making it versatile for different meals and occasions.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
Keywords: lentil salad, vegetarian salad, healthy salad, Mediterranean salad, green lentils, nutty salad, fresh herbs, easy lunch, wholesome recipe
