Lentil Salad with Fresh Herbs Roasted Nuts and Lemon Vinaigrette Recipe

Introduction

This vibrant lentil salad is a delightful blend of tender lentils, fresh herbs, and a tangy vinaigrette. Perfect as a light lunch or a side dish, it combines wholesome ingredients with bold flavors for a satisfying and nutritious meal.

Ingredients

• 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
• Freshly ground black pepper
• 1 tbsp. extra-virgin olive oil
• 1/2 large yellow onion, finely chopped
• 1 medium carrot, peeled, 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)
• 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

1. Step 1: In a small bowl, whisk together the chopped shallot, 2 tablespoons olive oil, white wine vinegar, Dijon mustard, and lemon zest. Season with salt and freshly ground black pepper. Set the vinaigrette aside until ready to use.
2. Step 2: In a large skillet over medium heat, warm 1 tablespoon olive oil. Add the finely chopped onion and carrot, season with salt and pepper, and cook while stirring occasionally until the onions are tender and translucent, about 7 minutes.
3. Step 3: Stir in the fresh thyme and smoked paprika, cooking for another minute until fragrant, then remove the skillet from heat.
4. Step 4: Add the cooked lentils and the prepared vinaigrette to the skillet. Stir to combine well and let the salad sit for 10 minutes so the lentils absorb the dressing.
5. Step 5: Finally, fold in the chopped fresh herbs and roasted nuts. Toss gently just to combine and serve.

Tips & Variations

• For a different flavor profile, try swapping the fresh herbs with dill or cilantro.
• Use toasted nuts to add extra crunch and a deeper flavor.
• The vinaigrette can be made up to two weeks ahead; keep it refrigerated in an airtight container and shake well before using.
• Add crumbled feta or goat cheese for a creamy contrast.

Storage

Store the lentil salad in an airtight container in the refrigerator for up to 3 days. The flavors will continue to meld over time. Reheat lightly if desired, or enjoy chilled for best texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned lentils instead of cooking dried lentils?

Yes, canned lentils can be used for convenience. Be sure to rinse and drain them well before adding to the salad to avoid excess liquid.

Is this salad suitable for meal prep?

Absolutely. This salad holds up well in the fridge and can be prepared a day in advance, making it a great option for quick lunches or gatherings.

Lentil Salad with Fresh Herbs Roasted Nuts and Lemon Vinaigrette Recipe

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4.4 from 76 reviews

A vibrant and hearty lentil salad featuring cooked green lentils mixed with a flavorful vinaigrette, sautéed vegetables, fresh herbs, and crunchy roasted nuts. This salad is perfect as a nutritious side dish or light main course, combining earthy lentils with tangy, smoky, and fresh notes.

• Author: Clara
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Stovetop
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

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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

1. Prepare Vinaigrette: In a small bowl, whisk together the finely chopped shallot, 2 tablespoons of extra-virgin olive oil, white wine vinegar, Dijon mustard, and lemon zest. Season with kosher salt and freshly ground black pepper to taste. Set aside until ready to use.
2. Make Ahead Tip: The vinaigrette can be made up to 2 weeks in advance. Store it in an airtight container in the refrigerator and shake well before using.
3. Sauté Vegetables: In a large skillet over medium heat, warm 1 tablespoon of olive oil. Add the finely chopped onion and carrot, then season with salt and pepper. Cook, stirring occasionally, until the onions are tender and translucent, about 7 minutes.
4. Add Spices: Stir in the fresh thyme and smoked paprika, cooking for an additional minute until fragrant. Remove the skillet from heat.
5. Combine Salad: Add the cooked green lentils and prepared vinaigrette to the skillet with the sautéed vegetables. Stir to combine thoroughly and let the mixture sit for 10 minutes to allow the lentils to absorb the dressing.
6. Finish Salad: Add the coarsely chopped fresh herbs and finely chopped roasted nuts to the lentil mixture. Toss gently just to combine all ingredients evenly before serving.

Notes

• Use green lentils for their firm texture that holds well in salads.
• The vinaigrette can be refrigerated for up to two weeks to save preparation time.
• Feel free to customize the fresh herbs and nuts based on your preferences or seasonal availability.
• This salad is great served warm or at room temperature.
• Add a protein like feta cheese or grilled chicken for a more substantial meal.

Keywords: lentil salad, green lentils, healthy salad, vegetarian salad, Mediterranean salad, lentil recipes, easy lunch, make ahead dressing