Garden Vegetable and Lentil Salad

Our Garden Vegetable and Lentil Salad is such a pleaser.  Reading the recipe should make you want to head directly into the kitchen to create our recipe for lentil salad.  We guarantee you will enjoy it served up fresh and warm right to your table, or at room temperature which makes it so easy for taking out to share.

We know what you might be saying it goes something like if you have tasted one lentil salad recipe you have tasted them all.  Even though we have heard that before, we don’t believe that to be true.  Each recipe for lentil salad can certainly have a new twist if you use your imagination, right?

Our recipe for lentil salad packs a lot of flavors, a little crunch, and a little punch, depending on your taste and personalization of the lentil salad recipe.  There is such a warmth to our lentil salad recipe once you add the roasted walnuts, we hope you will give them a try, they really are a nice addition.

lentil salad

Recipe for Lentil Salad

 Prep Time 10 Minutes
Total Time 60 Minutes
Ingredients 14
Servings 8

Garden Salad Ingredients

  • 2 cups brown lentils
  • 2 medium leeks, remove roots and dark green parts
  • 3 fresh Italian parsley stems, leaves removed
  • 1 small bay leaf
  • 1 medium garlic clove, smashed and peeled
  • 2 tsp. kosher salt
  • 4 Tbsp. extra-virgin olive oil
  • 2 medium celery stalks, diced small
  • 3 medium carrots, peeled and diced small
  • ½ medium red onion, finely chopped
  • Fresh ground black pepper
  • 3 Tbsp. red wine vinegar
  • 6 Tbsp. fresh Italian parsley leaves, finely chopped
  • 1 cup toasted walnuts, coarsely chopped (optional)

How to Make Vegetable and Lentil Salad

  1. Cut leeks in half lengthwise and rinse well under cold water until clean, drain.
  2. Toast the walnuts so they will be ready when you want to add them to the salad.
  3. Tie 1 leek half and parsley stems together with butcher’s twine and place in a large saucepan.  Add lentils, bay leaf, and garlic.  Cover the lentils with cold 2 inches of cold water.  Place tight fitting lid on the saucepan and bring to a boil over medium-high heat for approximately 10 minutes.  Uncover saucepan, reduce heat to medium-low and simmer, stirring occasionally for approximately 15 minutes.  Add 1 tsp. of salt and stir to combine.  Continue to simmer until lentils are just tender.   Be sure to check the frequently so they are not cooked until mushy.
  4. Heat 2 Tbsp. of oil in large pan over medium heat until shimmering.  Chop the remaining leeks, and add to the pan along with the carrots, onions, celery, and a pinch of salt and pepper.  Cook and stir often until the onions are translucent and the carrots and celery are just tender approximately 4-5 minutes.  Taste and season with more salt and pepper if desired.  Transfer the mixture to a large heatproof bowl.
  5. Using tongs, remove the leek bundle, bay leaf, and garlic clove from the lentils and discard.  Drain the lentils through a large fine strainer and transfer to the bowl with the carrot mixture.  Add the measured vinegar, the remaining 2 Tbsp. olive oil, the remaining 1 tsp. salt and stir to combine.  Taste and season with additional salt and pepper or vinegar.
  6. Stir in the fresh chopped Italian parsley.  Can be served warm or at room temperature.

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