Warm Lentil & Walnut Salad
Photo via Pexels
There is something deeply satisfying about warm lentils dressed while they are still steaming, so they drink up the dressing. Here they meet toasted walnuts and a sharp mustard vinaigrette, all piled onto peppery leaves. It is rustic, filling and elegant enough to start a proper dinner.
Ingredients
Tick the store-cupboard items you would like, then add them to your basket in one tap.
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Choose a product for green lentils - we add the cheapest by default.
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Choose a product for walnut halves, toasted - we add the cheapest by default.
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Local shop100g rocket or watercress
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Local shop1 tsp Dijon mustard
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Local shop1 shallot, finely sliced
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Local shop1 lemon, juiced
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Local shopto taste salt and black pepper
Ticked items go to your Lean & Healthy basket. Fresh items like onions and herbs are best picked up from your local shop.
Method
Serves 4 · about 40 minutes from start to finish.
Rinse the lentils, then simmer in plenty of unsalted water for 20-25 minutes until tender but still holding their shape. Drain well.
While they cook, toast the walnuts in a dry pan until fragrant, then roughly chop.
Whisk the olive oil, mustard, lemon juice and a pinch of salt into a dressing.
Tip the warm, drained lentils into a bowl and pour over half the dressing. Stir in the sliced shallot and leave for a few minutes.
Arrange the leaves on plates, spoon over the warm lentils and scatter with the toasted walnuts.
Finish with the remaining dressing and a good grind of black pepper.
Nutrition
Estimated per serving
Cook's tip
Lentils and walnuts keep the sugar low and the fibre high, so this sits well in a blood-sugar-friendly meal. Dress the lentils while warm for the best flavour.
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Nutrition figures are estimates per serving and will vary with brands and portion sizes. Ingredient prices and availability are indicative and confirmed at the secure Shopify checkout. Blood-Sugar-Friendly describes a lower-sugar, lower-refined-carbohydrate way of cooking. It is a food style, not medical advice - please speak to a qualified professional about your own diet.