Herbed Lentil And Walnut Salad Recipe

About this recipe

This diabetic-friendly lentil and walnut salad is a wholesome and flavorful dinner option. Packed with protein and healthy fats, it's a satisfying solution for those seeking a nutritious meal.

Ingredients

• 1 Bunch Spring Onions 1 Bunch
• - Schwartz Flat Leaf Parsley
• 100 G Jumbo Garlic 100g
• - Trs Brown Lentils
• 500 Ml Daylesford Organic Hot & Sour Vegetable Broth
• - Mill & Mortar Finishing Salt Flakes Gift Set
• 5 l White Wine Vinegar - 5Lt - Marco Alimentari
• - Filippo Berio Garlic Flavoured Olive Oil
• 250 Ml La Tourangelle Walnut Oil, 250Ml
• 60G Terre Exotique Black Sao Tome Pepper, 60G
• - Organic Dried Rosemary Hatton Hill Organic

Instructions

1. 1. Rinse 1 cup of dried lentils under cold water and drain well.
2. 2. In a medium saucepan, combine the lentils, 2 cups of vegetable broth, 1/2 teaspoon dried rosemary, and a pinch of salt. Bring to a boil, then reduce the heat to low and simmer for about 25 minutes, or until the lentils are tender but not mushy. Drain any excess liquid.
3. 3. While the lentils are cooking, prepare the dressing by whisking together 2 tablespoons of white wine vinegar, 2 tablespoons of garlic flavoured olive oil, and 2 minced garlic cloves in a large bowl. Add 1/2 teaspoon of dried rosemary to the dressing and whisk to combine, ensuring the dried herb is evenly distributed.
4. 4. Once the lentils are cooked and still warm, add them to the bowl with the dressing. Toss well to coat the lentils evenly. Season with additional salt and freshly ground black pepper to taste. Cover the bowl and refrigerate for at least 2 hours or overnight to allow the flavors to meld.
5. 5. Before serving, stir in 3/4 cup of chopped spring onions. If desired, drizzle with a little extra white wine vinegar or garlic flavoured olive oil for added flavor. Garnish with fresh flat-leaf parsley and a sprinkle of black pepper. Serve chilled or at room temperature.