Warm lentil and walnut salad with thyme and garlic
Warm lentil and walnut salad combines earthy lentils with crunchy walnuts, seasoned with thyme and garlic for a nutritious dish. It's perfect as a main or side, offering a balance of proteins and healthy fats.
Cook time 25 min
Prep time 20 min
Ingredients:
1 cup lentils1/2 onion
1 tsp cloves powder
2 cups chicken broth
1.50 tsp dried thyme
2 tbsp vinegar
2 garlic cloves
3/4 cup onion
2 tbsp olive oil
1 dash salt
1 dash black pepper
3/4 cup walnuts
Warm lentil and walnut salad with thyme and garlic is a nutritious and delightful dish that combines the earthy flavors of lentils, the crunchiness of walnuts, and the aromatic touch of thyme and garlic. This hearty salad is perfect as a main course or a side dish, providing a balance of proteins, healthy fats, and vitamins.
Instructions:
- Rinse 1 cup of lentils under cold water and drain thoroughly.
- In a medium saucepan, combine the lentils, 1/2 finely chopped onion, 1 teaspoon of cloves powder, and 2 cups of chicken broth.
- Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and let it simmer for about 25-30 minutes, or until the lentils are tender.
- While the lentils are cooking, preheat a skillet over medium heat.
- Add 3/4 cup of walnuts and toast them until they are fragrant and lightly browned, about 5-7 minutes, stirring occasionally. Once toasted, remove from the heat and set aside to cool slightly, then roughly chop them.
- In a small bowl, whisk together 1.5 teaspoons of dried thyme, 2 tablespoons of vinegar, and minced garlic cloves.
- In a large skillet, heat 2 tablespoons of olive oil over medium heat.
- Add the additional 3/4 cup of finely chopped onion and cook until they are soft and translucent, about 5-6 minutes.
- Once the lentils are cooked and drained, add them to the skillet with the cooked onions. Gently stir to combine.
- Pour the thyme-garlic-vinegar mixture over the lentils and onions, stirring until everything is well combined.
- Season with a dash of salt and a dash of black pepper to taste.
- Finally, add the toasted and chopped walnuts to the salad, folding them in gently.
- Serve the warm lentil and walnut salad immediately as a main dish or a side. Enjoy!
This warm lentil and walnut salad with thyme and garlic is a versatile and flavorful recipe that is sure to become a favorite. The combination of tender lentils, crunchy walnuts, and the aromatic herbs and spices make it a delightful dish for any meal. Enjoy it as a healthy lunch, a hearty dinner, or a satisfying side dish.
Warm lentil and walnut salad with thyme and garlic FAQ:
The lentils should be simmered for about 25-30 minutes after bringing the mixture to a boil.
Lentils are done when they are tender but not mushy. You can test their doneness by tasting a few to ensure they have the right texture.
Yes, leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave or on the stove before serving.
Yes, you can use vegetable broth or water as a substitute for chicken broth if you need a vegetarian option.
Use a medium saucepan for cooking the lentils and a large skillet for cooking the onions and mixing the salad.
Cooking Tips:
- Rinse the lentils well before cooking to remove any dust or debris.
- Use fresh garlic and thyme for a more robust flavor.
- Toast the walnuts slightly before adding them to the salad to enhance their nutty flavor.
- Adjust the seasoning according to your taste preferences.
- Let the salad sit for a few minutes after mixing to allow the flavors to meld together.
- Serve the salad warm for the best taste experience, but it can also be enjoyed at room temperature.
Nutrition Facts
4 ServingsCalories 320kcal
Protein 16g
Carbohydrates 36g
Fiber 7g
Sugar 3.66g
Fat 20g
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