EATS: Fall Lentil Salad Recipe
Today I’m excited to share with you my fall lentil salad recipe. This protein rich salad (18 grams per 1 cup of lentils) recipe combines the creamy taste of lentils with the crunch of toasted hazelnuts, and a burst of fresh mint for the perfect autumn salad. The celeriac is a nice textural balance to the salad and has a nutty taste to it, complimenting the hazelnuts. Let me know in the comments below how this recipe works for you. Bon appetit!
Fall Lentil Salad Ingredients
1 cup French green lentils
1/2 yellow onion, peeled and split
1 bay leaf
1 thyme sprig
1/2 cup whole hazelnuts, skin off
1 small celeriac, peeled and cubed
4 Tablespoons extra virgin olive oil
3 Tablespoons hazelnut oil
3 Tablespoons red wine vinegar + Tablespoon for cooking lentils
1 Tablespoon mint, chopped
2 Tablespoon parsley, chopped
salt and fresh cracked black pepper
Fall Lentil Salad Instructions
Begin by rinsing your lentils well.
Fill a medium pot halfway with water. Add 1 teaspoon of salt, half of a peeled and split onion (root in tac to be easier to take out later), 1 bay leaf, 1 sprig of thyme, and 1 Tablespoon of red wine vinegar. Bring to a boil.
Add lentils, reduce heat to a simmer and cook until tender (about 15-20 minutes). Note: be sure that your lentils are tender.
Drain lentils and be sure to remove and discard the onion, bay leaf and thyme.
Place lentils in a medium mixing bowl. While lentils are hot, add in olive oil, 3 Tablespoons red wine vinegar, salt and pepper (taste and season as needed).
Fill a medium pot halfway with water. Salt water generously. Bring water to a boil and then add cubed celeriac. Blanch until tender (approximately 8 minutes depending on the size of your cuts). Remove and drain.
Toss celeriac with lentils and set aside.
Preheat the oven to 350 °F. Spread peeled hazelnuts on a baking sheet tray and roast in the oven for 15 minutes.
Remove and allow to cool. On a cutting board take the side of a chef’s knife and crack the hazelnuts.
After the lentils and celeriac have cooled, add parsley, mint, and hazelnuts.
Toss well, and serve