Ingredients
2 1/2 c. cooked green lentils (from about 1 cup dried)
1 tbsp. extra-virgin olive oil
1/2 large yellow onion, diced
1 medium carrot, finely chopped
Kosher salt
Freshly ground black pepper
1 tsp. fresh thyme, chopped
1/2 tsp. smoked paprika
1/2 c. freshly chopped herbs, such as basil, parley, mint, or chives
1/4 c. roasted chopped nuts, such as walnuts, pecans, almonds, cashews, or pistachios
2 tbsp. extra-virgin olive oil
2 tbsp. white wine vinegar
1/2 shallot, minced
2 tsp. dijon mustard
1 tsp. lemon zest
Preparation
Step 1In 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.Step 2Turn off heat and make vinaigrette: whisk together all vinaigrette ingredients and season to taste with salt and pepper.Step 3Add 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.
A note on lentils: there are many varieties of lentils: black, green, yellow, red… the list goes on and on. For this recipe, we want lentils that will maintain their shape after they’re cooked. Choose brown, black (or beluga), and green lentils for this salad, and stay away from yellow and red lentils. Made this? Let us know how it went in the comment section below!
