warm lentil salad

The most shocking thing for me about this salad is that it’s also unreal cold. I would undoubtedly start by trying it warm because you get a different flavour set. But I recently had some leftover and ate it cold, possibly with tortilla chips (don’t judge), and it was delicious. I love to prep this salad on Sunday’s for lunches, and it typically lasts until Wednesday.

I should also say, this is very much a no-recipe recipe. You can add in any vegetables you’d like or experiment with the dressing. I have done a few variations of this salad that I will share in the future! Ensure that whatever vegetables you’re adding stay crunchy, it balances the soft lentils well.

Happy cooking folks!

Warm Lentil Salad

Ingredients

Salad

• 1 tbsp Olive Oil

• ½ medium onion, finely chopped

• 1 clove garlic, minced

• 1 carrot, peeled and finely chopped

• 2 scallions, finely sliced (separate the whites from the greens)

• ½ red pepper, finely diced

• ¼ cup walnuts

• ½ cup loosely packed coriander

• 1 can lentils, drained

• ¼ block soft goat cheese

• Salt and Pepper

Dressing

• ¼ cup olive oil

• Juice from half a lemon

• 1 tsp honey

• ¾ tsp salt

• ½ tsp pepper

Method

• In a nonstick, heat oil on medium heat

• Add in the onion, whites of scallions and garlic and cook for 5-7 minutes until softened but not brown

• Add in carrots and cook for another 5 minutes and then add the peppers- cook for 2 minutes

• Pour in the can of lentils, stir to combine and cook for another 5-7 minutes. Most canned lentils will have a good amount of salt, but add about 1/2 tsp and a few grinds of pepper.

• While the lentils warm, place the walnuts and coriander in a pile on a large cutting board. With the biggest chef knife you have start vigorously chopping until the two have become incorporated into each other and fine

• To make the dressing, combine all ingredients in a mason jar, put the lid on and shake it up

• Add the green scallions into the lentils and stir. Take off the heat and add the nut and cilantro mixture as well as ½ the dressing

• I like to start with half the dressing and add more if I need or want, so I will leave that up to you.

• Add in the goat cheese. You can add in as little or as much as you’d like, stir until it has melted and become incorporated

• I like to eat it as is with a boiled egg on top, but you can also eat it alongside a baked white fish or on a bed of greens.