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Warm Lentil Salad with Spinach, Walnuts, and Apple

Yields4 ServingsPrep Time15 minsCook Time30 minsTotal Time45 mins

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.

Warm Lentil Salad with Spinach, Walnuts, and Apple

 1 cup dried French lentils, rinsed well
 2 garlic cloves, halved
 2 tsp chopped fresh thyme
 kosher salt
 2 oz baby spinach (about 4 cups)
 1 Granny Smith apple, cut into 1/4 inch dice
 ½ cup grated parmigiano-reggiano (about 3 oz)
 1 large shallot, finely diced
 5 tbsp Colavita Extra Virgin Olive Oil
 2 tbsp Colavita Aged Red Wine Vinegar
 freshly ground black pepper
 ½ cup coarsley chopped toasted walnuts

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.

Nutrition Facts

Servings 4