Lentil & Walnut Salad
Recipes · Lunch · Recipe, Typed Supps
The lunch that survives being made on Sunday and eaten on Wednesday without complaint.
Allergens and patterns
Contains milk, sulphites, tree nuts. Fits: Vegetarian, Pescatarian, Halal, Kosher, Gluten-free.
Ingredients
- 1 cup, uncooked (200g) Puy or Green Lentils — They hold their shape, which is the entire requirement for a lentil salad. Red lentils would give you soup.
- a handful, toasted (40g) Walnuts — The fat and the crunch, plus the plant omega-3 that makes this more than a bowl of fibre.
- crumbled (60g) Feta — Salt. Lentils absorb an astonishing amount of it and this is the most pleasant way to supply it.
- 2 handfuls (60g) Rocket — Folded through at the end, not underneath — it should be part of the salad rather than a bed for it.
- 1 1/2 tbsp (25g) Olive Oil — Dress the lentils while they are still warm. Cold lentils barely take on any dressing at all.
- 1 tbsp (15g) Red Wine Vinegar — The acid that stops the bowl being earthy and heavy.
- 1/2, diced fine (50g) Red Onion — Into the warm lentils, where it loses its rawest edge without cooking.
Nutrition per serving
- Calories: 462 kcal
- Protein: 18.3g
- Carbohydrate: 23.2g
- of which sugars: 4.9g
- Fat: 33g
- of which saturated: 6.9g
- Fibre: 10.6g
- Sodium: 350.5mg
Method
- Simmer the lentils for 20–25 minutes until tender but not collapsing, then drain.
- While still warm, dress with the oil, vinegar, onion and plenty of salt.
- Cool to room temperature, then fold through the rocket, walnuts and feta.
Nutrients it supplies
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