Lentils salad with walnut dressing

Lentils salad with walnut dressing

Lentils salads… I never think of doing that at home! Until I ate a really good one a few weeks ago and I was questioning why I almost never make it for my family. I made a simple one but it is so good. It is well balanced in terms of flavors and this walnut dressing tops it up nicely. It is a nourishing meal that I’ll be happy to make all Fall long.

For the dressing, I didn’t any walnut oil on hand so I added a couple walnuts to the blender and it gave the sauce a really subtile walnut flavor I loved! If you prefer, add walnut oil by cutting the vegetable oil by half.

Lentils salad with walnut dressing (3-4) :

For the salad :

  • 250g uncooked green lentils
  • 100g smoked bacon bits
  • 1/2 onion
  • 10 small pickles
  • Coriander leaves (optional)

For the dressing :

  • 5 tbsp vegetable oil
  • 2 walnuts
  • 1 tbsp wine vinegar
  • 1 garlic clove
  • 1 tsp dijon mustard
  • 1 tbsp lemon juice
  • Salt and pepper

Cook the lentils according to package instruction. Let it cool.

Fry the bacon bits in a pan. Let it cool aside.

Chop the onion very finely and slice the pickles.

Prep the sauce. In a food processor, add all the sauce ingredients. Taste and adjust seasoning if necessary.

In a big salad bowl, add lentils, onions, bacon and pickles. Mix well. Pour the dressing and mix until well coated.

Refrigerate until ready to serve, it is so much better chilled.

Please consider supporting Travel&Food on Patreon. Your support means the world to me!