Description
A vibrant and nutritious lentil salad featuring cooked green lentils tossed with a flavorful shallot vinaigrette, sautéed onions and carrots, fresh herbs, and roasted nuts. This wholesome dish offers a perfect balance of tangy, smoky, and fresh flavors, making it an ideal light lunch or side dish.
Ingredients
Scale
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
- Prepare the Vinaigrette: In a small bowl, whisk together the finely chopped shallot, 2 tablespoons of extra-virgin olive oil, white wine vinegar, Dijon mustard, and grated lemon zest. Season the mixture with kosher salt and freshly ground black pepper to taste. Set the vinaigrette aside until ready to use. Note: This vinaigrette can be made up to two weeks in advance; store it in an airtight container in the refrigerator and shake well before using.
- Sauté Vegetables: Heat 1 tablespoon of extra-virgin olive oil in a large skillet over medium heat. Add the finely chopped yellow onion and peeled, finely chopped carrot. Season with salt and pepper. Cook, stirring occasionally, until the onions become tender and translucent, approximately 7 minutes. Add fresh thyme and smoked paprika to the skillet and cook for another minute, stirring frequently, until fragrant. Remove the skillet from heat.
- Combine Salad Ingredients: Add the cooked green lentils and prepared vinaigrette to the skillet with the sautéed vegetables. Stir well to combine all ingredients. Allow the salad to sit for 10 minutes to let the lentils absorb the flavors of the dressing and cooked vegetables.
- Add Fresh Herbs and Nuts: After the resting period, fold in the coarsely chopped fresh herbs and finely chopped roasted nuts. Toss gently just to combine all components evenly.
Notes
- The vinaigrette can be refrigerated for up to two weeks, making it convenient for meal prep.
- Cook lentils ahead of time or use pre-cooked lentils to save time.
- Feel free to customize the herbs and nuts according to your preference or seasonal availability.
- This salad is best served at room temperature or chilled.
- For extra protein, add crumbled feta or goat cheese.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mediterranean
Keywords: lentil salad, green lentils, healthy salad, vegetarian salad, Mediterranean salad, easy salad recipe, roasted nuts, fresh herbs, vinaigrette dressing
