Lentil & Walnut Salad Recipe




Lentil & Walnut Salad Ingredients

2 1/2 cup dried lentils
3 carrots - peeled and quartered
1 medium yellow onion, peeled
3 cloves
1 1/2 qt chicken stock or
1 1/2 qt canned chicken broth - (i used this, )
1 bay leaf
2 tsp dried thyme
1/3 cup white wine vinegar
3 garlic cloves, peeled
1/2 cup walnut oil
1 salt to taste*
1 freshly ground black pepper - to ta, ste
1 cup thinly sliced scallions - incl. top, s
1 cup shelled walnut halves

GARNISH

1 chopped italian parsley**

A Recipe for
Lentil & Walnut Salad

 

When baking, follow directions. When cooking, go by your own taste.

Laiko Bahrs



Worries go down better with soup.

Jewish Proverb



This Lentil & Walnut Salad recipe is one of many in our Bean Category.



Beans, peas, lentils, legumes, everything you need with a selection of delicious vegetarian recipes in our bean and lentil recipe section. A vegetarian’s and healthy eaters ideal reference.


This special feeling towards fruit, its glory and abundance, is I would say universal.... We respond to strawberry fields or cherry orchards with a delight that a cabbage patch or even an elegant vegetable garden cannot provoke.

Jane Grigson


This Recipe for Lentil & Walnut Salad is one of thousands in the Recipes-to-go Bean Cookbook.


Herb Tip
Using Rosemary:
The leaves of the rosemary plant are available in both fresh and dried varieties and the stems make easy skewers that add a ton of flavor to shish-ka-bobs. Rosemary is an excellent herb to be used with beef, lamb, fish, poultry, stuffings, fruit cups, vegetables and marinades. Rosemary carries a very bold, piney and perfumy flavor so remember: A little goes a long way.



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This is a recipe for Lentil & Walnut Salad from the recipe cookbook of Recipes-to-go (Bean)


We should look for someone to eat and drink with before looking for something to eat and drink...

Epicurus



Lentil & Walnut Salad recipe - a tasty recipe for you to add to your collection!

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George Bernard Shaw (1856-1950)



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“Another article of cuisine that offends the bowels of unused Britons is garlic. Not uncommonly in southern climes an egg with a shell on is the only procurable animal food without garlic in it. Flatulence and looseness are the frequent results.”

Dr. T. K. Chambers, A Manuel of Diet In Health and Disease (1875)



Tarragon: Only the leaves are used of the tarragon plant which are available either fresh or dried. A favorite in French foods, tarragon’s aromatic, licorice-like flavor makes a great addition to chicken, fish, eggs, butter, vinegars, and soups.




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Worries go down better with soup.

Jewish Proverb



Lentil & Walnut Salad

Red meat is not bad for you. Now blue-green meat, that’s bad for you!

Tommy Smothers






Lentil & Walnut Salad Directions

*I used 1/2 tsp. plus a pinch of salt, and several grinds of fresh
pepper.

**I used lots and included stems as well.

Note: One of the best lentil salads I've ever tasted. I serve it as a
main dish and so it ends up making somewhere between 2 and 4
servings, depending upon how hungry people are.

The authors write: "A good lentil salad makes an excellent first
course, and this is one of the best we have ever tasted."

Rinse beans and sort through them carefully, discarding any pebbles
that you find.

Transfer lentils to a large pot and add the carrots, onion stuck with
cloves, chicken stock, bay leaf and thyme. Set over moderate heat;
bring to a boil. Reduce to a simmer, skim any foam that may appear
(wasn't any when I made), cover and cook for about 25 minutes (lentil
cooking time varies widely), or until lentils are tender but still
hold their shape. Do not overcook. (I cooked about 28 to 31 minutes.)

While lentils are cooking, combine vinegar, garlic and walnut oil in a
blender or in the bowl of a food processor fitted with a steel blade;
process until smooth and creamy.

When lentils are done, drain them, discard the carrots, onion, cloves
and bay leaf, and pour lentils into a mixing bowl. (I saved the
carrots to eat, and they were good.) Rewhisk dressing and pour it
over the still-hot lentils. Toss gently, season generously with salt
and pepper and let salad cool to room temperature. Toss again, cover
and refrigerate overnight.

Just before serving, add scallions and walnuts. Add an additional
tablespoon or two of vinegar or walnut oil if you like; toss gently.
Sprinkle heavily with chopped parsley and serve.

Note: I skipped extra vinegar and oil. I also added nuts, onion and
parsley when preparing rest of salad.

Yield: 6 to 8 portions as a first course.

From _The Silver Palate Cookbook_ by Julee Rosso and Sheila Lukins
with Michael McLaughlin. New York: Workman Publishing Company, Inc.,
1982. Pg. 160. ISBN 0-89480-204-6. Posted by Cathy Harned. Tried
02/19/91.

Serves: 6

 

 

 

 

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