Lentil and walnut salad: flavor and prosperity on New Year’s Eve

Lentil and walnut salad recipe: perfect for New Year’s Eve dinner. A nutritious, light dish full of symbolism

Lentil and walnut salad: a light and nutritious combination to amaze on special occasions. See the full recipe

Recipe for 4 people.

Classic (no restrictions), Gluten Free, Gluten and Lactose Free, Lactose Free, Vegan, Vegetarian

Preparation: 01:00 + lentil cooking time (optional)

Interval: 00:00

TOOLS

1 cutting board(s), 1 pan(s) (optional), 1 colander(s) (optional), 3 bowls (2 optional), 1 non-stick pan(s) (optional), 1 wire whisk, 1 bowl or pot with lid (optional), 1 spatula(s), 1 wooden spoon, 1 grater (optional)

EQUIPMENT

conventional

METERS

cup = 240 ml, spoon = 15 ml, teaspoon = 10 ml, teaspoon = 5 ml

Lentil salad with walnuts Ingredients:

– 2 cups pre-cooked lentils (to measure raw lentils, see preparation) (or pre-cooked lentils)

– 2 bay leaves

– 2/3 cup(s) of walnuts

– 1 medium carrot(s), peeled and diced

– 2 tablespoons of chopped parsley

– salt to taste

Ingredients for the vinaigrette dressing:

– 6 tablespoons of extra virgin olive oil

– 2 tablespoons lemon (juice) (or white wine vinegar)

– salt to taste

– pepper to taste ^THE

Ingredients for finishing and decorating (optional):

– mint to taste (leaves) for a touch of freshness, sliced ​​(optional)

– pomegranate to taste (seeds) – to decorate (optional)

PREPARATION:

1. For faster preparation, in addition to using pre-cooked or vacuum-cooked canned lentils, use raw carrots grated on the medium side. If using canned lentils, place them in a colander and wash under running water to remove excess sodium or preservatives and drain WELL.
2. If you prefer to cook the lentils, start by preparing them to give them time to cool – see preparation.
3. Prepare the carrots and cook them – see preparation.
4. Wash, dry and chop the parsley. Book on absorbent paper.
5. Wash, dry and separate the mint leaves (optional) and cut them into thin strips. Book on absorbent paper.
6. Extract the seeds from the pomegranate (optional) – cut the fruit in half through the crown, take one of the halves, turn the cut side down and place it in a bowl, beat the peel with a wooden spoon, until they are all the seeds came out.

PREPARATION:

Lentils – Cooking (optional) – (do this step during pre-preparation):

1. Using a strainer, wash the lentils (½ cup per 2 servings) under running water.
2. Place the lentils in a pan, cover with water, add the bay leaf(s).
3. Place over medium heat, when boiling, add salt and cook for about 10-15 minutes (after boiling), or until soft but firm.
4. Once the lentils are cooked, drain them, remove the bay leaf(s) and leave them to cool.
5. Next, cook the carrot.

Carrots – Cooking (do this step during pre-preparation):

1. Bring a pot of water to a boil over high heat.
2. Peel and cut the carrot into cubes, about 1 cm.
3. When the water boils, add the carrot cubes and salt.
4. Cook until the carrot is soft but still tender – it should be very crunchy – the cooking time depends on the size of the cubes.
5. Drain and leave to cool.
6. While the lentils and carrots cool, return to the pre-prep process (step 4) and follow the recipe by toasting the nuts and preparing the sauce.

Nuts

1. On a cutting board, roughly chop the walnuts into pieces compatible with the size of the lentil.
2. Optional: heat a non-stick pan over low heat, add the chopped walnuts and toast for about 2 minutes, stirring to prevent them from burning.
3. Remove from the pan and leave to cool.

Vinaigrette sauce:

1. In a bowl or jar with a lid, whisk together the extra virgin olive oil, lemon juice or white wine vinegar, salt and pepper.
2. In the bowl with a whisk or fork, beat well until emulsified – if using the jar with lid, the emulsification can be done by shaking vigorously.

Lentil salad with walnuts:

1. In a bowl, mix the cooked and cold lentils, the cold diced carrot, the walnuts and the chopped parsley.
2. Drizzle with the prepared sauce and mix gently to incorporate all the ingredients.
3. Refrigerate for about 30 minutes to allow the flavors to integrate.

FINALIZATION AND ASSEMBLY:

1. Download the lentil salad with walnuts on a serving plate or, if you prefer, serve directly on plates.
2. Decorate with pomegranate seeds (optional) and mint strips (optional).
3. This salad can be stored for up to 2 days in the refrigerator, with the dressing on the side to preserve its texture.

a) This ingredient(s) may contain traces of gluten due to cross-contamination. Gluten does not cause any harm or discomfort to people who are not sensitive or allergic to lactose and can be consumed in moderation without any harm to health. Consumption by celiac patients, even in small quantities, can cause various reactions. We therefore always recommend reading the labels of this ingredient(s) and other ingredients that may not be marked very carefully and opting for brands that certify that the product does not contain GLUTEN.

Do you want to make this recipe? Access the shopping list, HERE.

To see this recipe for 2, 6, 8 people, Click here.

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Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.