Cooked - Best-ever Lentil Salad

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Best-ever Lentil Salad

4.0

2 ½ c. cooked green lentils (from about 1 cup dried)

1 tbsp. extra-virgin olive oil

½ large yellow onion, diced

1 medium carrot, finely chopped

Kosher salt

Freshly ground black pepper

1 tsp. fresh thyme, chopped

½ tsp. smoked paprika

½ c. freshly chopped herbs, such as basil, parley, mint, or chives

¼ c. roasted chopped nuts, such as walnuts, pecans, almonds, cashews, or pistachios

2 tbsp. extra-virgin olive oil

2 tbsp. white wine vinegar

½ shallot, minced

2 tsp. dijon mustard

1 tsp. lemon zest

In a large skillet over medium heat, heat oil. Add onion and carrot and season with salt and pepper. Cook, stirring occasionally, until onions are tender and translucent, about 6 minutes. Add thyme and paprika and cook until fragrant, 1 minute.
Turn off heat and make vinaigrette: whisk together all vinaigrette ingredients and season to taste with salt and pepper.
Add lentils, herbs, nuts, and dressing to skillet with carrots and onions. Stir to combine, then let sit 10 minutes to allow lentils to absorb dressing. Transfer to serving bowl and serve immediately.

Course🍚Side Dish

Diets🌱Vegan🌾Gluten-free...

Category🥗Salad

CuisineMediterranean

Occasions📆Everyday🏞️Picnic🍲Potluck

Season🔁Year-round

DifficultyEasy ⏰ 20m

Created 29 weeks ago

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