Ratings
5
out of 5
215
user ratings
Your rating
or to rate this recipe.
Have you cooked this?
or to mark this recipe as cooked.
Private Notes
Leave a Private Note on this recipe and see it here.
Cooking Notes
MsBlucher
Good both warm from the pot and cold from the fridge!
My tweaks, developed over time: toast the walnut pieces lightly but don't add until ready to serve (to best preserve their texture); don't discard the garlic cloves from Step 1 but run them through a garlic press and add them back to the lentils; DO drain the lentils I plan to refrigerate but dress them while still warm, and add some minced chives and celery (the pale, tender inner stalks - again, for texture) to the cold version.
ChristineMargaret
A perfect springtime dish here in south-east France. Someone just gave me some freshly milled walnut oil and I bought the locally grown lentils in the street market. They cooked in only 20 minutes. I used a shallot and sherry vinegar in the dressing. I prepared everything the night before but assembled the salad just before serving it on a bed of soft lettuce leaves. Fresh baked whole grain soughdough spread with some warm demi-sel butter from l'ile de Ré was perfect for mopping the plate.
Judi
I like to make this a day ahead (yes, including the dressing) and refrigerate it overnight to allow the flavors to meld. Absolutely delicious!
Dirk
Excellent! A big hit with my midwestern extended family, who professed to not knowing whether they even liked lentils.
(This will be obvious to many of you, but DO NOT try subbing a different lentil, like red lentils. They will fall apart and ruin everything.)
For a little extra flavor, cube up a couple of ounces of feta and throw it in at the end.
Ben
Agree. Even 20 minutes is pushing it!
Jane
35-45 minutes its way too long for these small lentils. You don't want them to break down. 20 minutes is enough.
Mac
Delicious, keep an eye on the lentils, even 35 min may be too much, check after 20 min. I was not sure if the walnut oil should be of toasted walnuts or not, i got the fancy toasted variety. And yes, next time i will add some separately roasted garlic for some nutty toasted garlic flav. BTW most beans can be prepared and eaten as a salad.
CasualCook
I cooked the lentils for only 25 minutes, then had to leave them cooling in the cooking juices for 4 hours while I ran an errand. I also doubled the amount of onion, carrot, and bay leaf in the pot with the lentils. The lentils came out "al dente" and the flavor was wonderful the first day and absolutely divine the second day. My husband, who usually likes things highly spiced was amazed. We served it with bits of goat cheese for a tangy contrast to the savory flavor of the lentils.
Katie Name
This is a wonderful recipe. I am not a vegetarian but I brought this to a potluck to ensure there would be vegan/vegetarian dishes. The walnut oil adds wonderful flavor. The only change I made was toasting the walnuts—this really brought out their flavor. I served the toasted walnuts on the side so that they would stay crunchy and people could add the amount the wanted. This would also be good with feta or goat cheese served on the side so that people can add it if they wish. Delicious!
Melissa in Miami
Out of parsley, made it without and served on a bed of baby greens. Delicious!
VanIsle
Cooked 25 minutes, used slightly less oil. This makes A LOT of lentils, half recipe next time. Don't throw out carrot and onion! Put in bowl, scoop in some lentils, great meal after cooking finished :)
VanIsle
Cooked 25 minutes. More garlic next time. Used slightly less oil than called for. This makes A LOT of lentils! Half recipe for personal use :)
ragbird
Heat walnut oil with cumin seeds and coriander seeds then add cider vinegar. Add fennel or radishes to serve.
Frank P
This is a delicious salad. I cooked the lentils about 25 minutes. Prepare this is advance. The flavors take a bit of time to flourish.
Laura G.
Very good. Like others, found that if using Le Puy or similar lentils, 30 mins of simmering is plenty. I
Mimi
I agree that it was a tad overcooked, but the recipe timing, but still delicious. What's more, I was a bit short on lentils, so mixed in black and brown rice, which gave it a lovely texture despite the slightly overcooked lentils. I didn't have walnut oil on hand, but pumpkinseed oil was a perfect substitute!
mustard optional
Perhaps the walnut oil I used was very mild, but the grey poupon mustard in the vinaigrette was a little overwhelming. I might skip the mustard next time, and perhaps add some cooked and finely chopped mustard greens, to give the dish a little “bite”.
ian
I just boiled lentils In vege broth
Luella
Great flavors, both immediately and the next day. I followed the advice of someone below to toast the walnuts and keep them separate until right before eating to keep their texture. Next time I'll cook the lentils a little less - found that 35 min made them too mooshy.
CC Baker
The dressing is fantastic! I added some roasted root veg & zucchini, some fresh dill, and cubed some queso fresco that had to be used. Turned out amazing!
Beth
Definitely bump up garlic
CasualCook
I cooked the lentils for only 25 minutes, then had to leave them cooling in the cooking juices for 4 hours while I ran an errand. I also doubled the amount of onion, carrot, and bay leaf in the pot with the lentils. The lentils came out "al dente" and the flavor was wonderful the first day and absolutely divine the second day. My husband, who usually likes things highly spiced was amazed. We served it with bits of goat cheese for a tangy contrast to the savory flavor of the lentils.
ERH
Ate this with feta on a bed of greens — cavolo nero, parsley and mint. Had to sub toasted almonds for the walnuts. Delicious, healthy, simple and very rich in flavor. Watch that you don’t over-cook the lentils! Take them off the heat when they still have a little bite to them.
Private notes are only visible to you.
