Our Garden Vegetable and Lentil Salad is such a pleaser. Reading the recipe should make you want to head directly into the kitchen to create our recipe for lentil salad. We guarantee you will enjoy it served up fresh and warm right to your table, or at room temperature which makes it so easy for taking out to share.
We know what you might be saying it goes something like if you have tasted one lentil salad recipe you have tasted them all. Even though we have heard that before, we don’t believe that to be true. Each recipe for lentil salad can certainly have a new twist if you use your imagination, right?
Our recipe for lentil salad packs a lot of flavors, a little crunch, and a little punch, depending on your taste and personalization of the lentil salad recipe. There is such a warmth to our lentil salad recipe once you add the roasted walnuts, we hope you will give them a try, they really are a nice addition.
Cut leeks in half lengthwise and rinse well under cold water until clean, drain.
Toast the walnuts so they will be ready when you want to add them to the salad.
Tie 1 leek half and parsley stems together with butcher’s twine and place in a large saucepan. Add lentils, bay leaf, and garlic. Cover the lentils with 2 inches of cold water. Place tight fitting lid on the saucepan and bring to a boil over a medium-high heat for 10 minutes. Uncover saucepan, reduce heat to medium-low and simmer, stirring occasionally for 15 minutes. Add 1 tsp. of salt and stir to combine. Continue to simmer until lentils are just tender.
Heat 2 tbsp. of oil in large pan over medium heat until simmering. Chop the remaining leeks, and add to the pan along with carrots, onions, celery, and a pinch of salt and pepper. Cook and stir often until the onions are translucent and the carrots and celery are tender, about 4-5 minutes. Taste and season with more salt and pepper if desired. Transfer the mixture to a large heatproof bowl.
Using tongs, remove the leek bundle, bay leaf, and garlic clove from the lentils and discard. Drain the lentils through a large fine strainer and transfer to the bowl with the carrot mixture. Add the measured vinegar, remaining 2 tbsp. olive oil, remaining 1 tsp. salt and stir to combine. Taste and season with additional salt and pepper or vinegar.
Stir in fresh chopped Italian parsley. Can be served warm or at room temperature.
