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Lentil – Tomato – Walnut – Salad

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Ingredients for 4 servings:

  • 225 g lentils (Puy lentils)
  • 1 onion(s), red, finely diced
  • 225 g cherry tomatoes, halved
  • 2 tbsp mint, chopped
  • 3 tbsp olive oil
  • 1 tbsp vinegar (red wine vinegar)
  • salt and pepper
  • 50 g walnuts
  • 125 g mixed leaf salad

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 30 minutes

Soak the lentils in water for about 2 hours, then rinse thoroughly. Bring to a boil in a pot with fresh water and simmer for about 1 hour (until tender). Drain, transfer to a bowl, and let cool. Stir in the onion, tomatoes, and mint. Combine the olive oil and vinegar and mix into the salad. Season with salt and pepper. Trim and wash the lettuce leaves, and arrange on plates. Spread the lentil salad on top and serve sprinkled with walnuts.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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