Warm lentil salad with walnuts

Warm lentil salad with walnuts

By
From
Under the Walnut Tree
Serves
4-6
Photographer
Fanny Bergenström

For added crunch, this satisfying salad can be topped with crispy bacon bits, but is equally tasty without them.

Ingredients

Quantity Ingredient
350g green or puy lentils
1 chicken or vegetable stock cube
1 bay leaf
2 sprigs fresh flat-leaf parsley
2 tender sprigs fresh thyme
2-3 hard-boiled eggs
100g bacon, in pieces, (optional)
3-4 tablespoons good-quality olive oil
2 tablespoons red wine vinegar
2 tablespoons walnut oil, (optional)
a scant teaspoon sea salt
freshly ground black pepper
4 shallots, peeled and chopped
1 small garlic clove, crushed
handful flat-leaf parsley, chopped
see method for ingredients, for garnish
100g walnuts, very roughly chopped

Method

  1. Soak the lentils in cold water for 1 hour. Discard the soaking water, and cook the lentils in fresh water with the stock cube, bay leaf, and the parsley and thyme sprigs. Soaked lentils often only need 15-20 minutes to cook, so watch them carefully to avoid overcooking. Boil the eggs. Fry the bacon pieces if using, and drain them on paper towels.
  2. Drain the lentils, then return them to the saucepan and drizzle with the olive oil, vinegar and walnut oil, if using. Season with salt and pepper, and fold in the shallots, garlic and chopped parsley. Transfer to a large platter and garnish with the leafy greens, walnuts and bacon pieces. To finish, add half a boiled egg per person and serve with crusty bread.
Tags:
Under the Walnut Tree
Fanny
Anna
Bergenström
Bergenstrom
SBS
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