Warm lentil and walnut salad with thyme and garlic
Discover a delicious and hearty warm lentil and walnut salad with thyme and garlic. Featuring tender lentils cooked in rich chicken broth, aromatic garlic, flavorful thyme, and crunchy walnuts, this nutritious dish is perfect for a satisfying meal. Ready in just a few steps, it's seasoned with a touch of vinegar and olive oil for a balanced taste, and finished with a dash of salt and pepper for maximum flavor. Enjoy a healthy and delightful salad that combines texture and taste in every bite.
Cook time 25 min
Prep time 20 min
Ingredients:
1 cup lentils1/2 onion
1 tsp cloves powder
2 cups chicken broth
1.50 tsp dried thyme
2 tbsp vinegar
2 garlic cloves
3/4 cup onion
2 tbsp olive oil
1 dash salt
1 dash black pepper
3/4 cup walnuts
Warm lentil and walnut salad with thyme and garlic is a nutritious and delightful dish that combines the earthy flavors of lentils, the crunchiness of walnuts, and the aromatic touch of thyme and garlic. This hearty salad is perfect as a main course or a side dish, providing a balance of proteins, healthy fats, and vitamins.
Instructions:
- Rinse 1 cup of lentils under cold water and drain thoroughly.
- In a medium saucepan, combine the lentils, 1/2 finely chopped onion, 1 teaspoon of cloves powder, and 2 cups of chicken broth.
- Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and let it simmer for about 25-30 minutes, or until the lentils are tender.
- While the lentils are cooking, preheat a skillet over medium heat.
- Add 3/4 cup of walnuts and toast them until they are fragrant and lightly browned, about 5-7 minutes, stirring occasionally. Once toasted, remove from the heat and set aside to cool slightly, then roughly chop them.
- In a small bowl, whisk together 1.5 teaspoons of dried thyme, 2 tablespoons of vinegar, and minced garlic cloves.
- In a large skillet, heat 2 tablespoons of olive oil over medium heat.
- Add the additional 3/4 cup of finely chopped onion and cook until they are soft and translucent, about 5-6 minutes.
- Once the lentils are cooked and drained, add them to the skillet with the cooked onions. Gently stir to combine.
- Pour the thyme-garlic-vinegar mixture over the lentils and onions, stirring until everything is well combined.
- Season with a dash of salt and a dash of black pepper to taste.
- Finally, add the toasted and chopped walnuts to the salad, folding them in gently.
- Serve the warm lentil and walnut salad immediately as a main dish or a side. Enjoy!
Tips:
- Rinse the lentils well before cooking to remove any dust or debris.
- Use fresh garlic and thyme for a more robust flavor.
- Toast the walnuts slightly before adding them to the salad to enhance their nutty flavor.
- Adjust the seasoning according to your taste preferences.
- Let the salad sit for a few minutes after mixing to allow the flavors to meld together.
- Serve the salad warm for the best taste experience, but it can also be enjoyed at room temperature.
This warm lentil and walnut salad with thyme and garlic is a versatile and flavorful recipe that is sure to become a favorite. The combination of tender lentils, crunchy walnuts, and the aromatic herbs and spices make it a delightful dish for any meal. Enjoy it as a healthy lunch, a hearty dinner, or a satisfying side dish.
Nutrition per serving
4 ServingsCalories 320kcal
Protein 16g
Carbohydrates 36g
Fiber 7g
Sugar 3.66g
Fat 20g
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