Warm Lentil Salad with Spinach, Walnuts, and Apple
Fall Vegetable Minestra
February 2, 2015
Olive Oil Mashed Potatoes
February 2, 2015
Warm Lentil Salad with Spinach, Walnuts, and Apple
French lentils, also known as lentils de Puy, have a firm texture that holds up well in salads. Prep the rest of the ingredients while the lentils cook, then toss greens and lentils together. Serve warm with a baguette and cheese.
Ingredients
Directions
Add the lentils to a medium saucepan with 6 cups water, the garlic, thyme, and 1 tsp. salt. Bring to a boil, then reduce the heat to medium-low and simmer until the lentils are tender, about 20 to 25 minutes. Drain well and discard the garlic cloves.
Add the spinach, apple, Parmigiano, and shallot to a large bowl with the olive oil and vinegar. Add the warm lentils and toss well.
Season with salt and pepper to taste, sprinkle with walnuts, and serve.
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Ingredients
Directions
Add the lentils to a medium saucepan with 6 cups water, the garlic, thyme, and 1 tsp. salt. Bring to a boil, then reduce the heat to medium-low and simmer until the lentils are tender, about 20 to 25 minutes. Drain well and discard the garlic cloves.
Add the spinach, apple, Parmigiano, and shallot to a large bowl with the olive oil and vinegar. Add the warm lentils and toss well.
Season with salt and pepper to taste, sprinkle with walnuts, and serve.