Black Lentil Salad with Celery, Walnuts, and Parmesan
Black Lentil Salad with Celery, Walnuts, and Parmesan is the perfect entree salad to make on a busy weeknight - it's quick and easy, delicious, and healthy!
Servings: 4
Calories: 340kcal
Ingredients
- 1 cup dry black lentils picked through and rinsed
- 1 teaspoon kosher salt divided
- 1 small (or ½ large) shallot minced (about 2 Tablespoons)
- 2 Tablespoons lemon juice
- 1 teaspoon dijon mustard
- ¼ teaspoon freshly ground black pepper
- 2 Tablespoons olive oil
- 4 stalks celery thinly sliced
- 1 carrot, peeled and halved or quartered and thinly sliced
- leafy salad greens optional
- ¼ cup chopped walnuts
- ¼ cup shredded or shaved Parmesan cheese
- 2 Tablespoons chopped parsley (optional)
Instructions
- Add 1 cup dry black lentils (rinsed) and ½ teaspoon of salt to a medium saucepan. Add enough water to cover them by 1 inch. Bring to a boil, and reduce heat to a simmer. Continue to simmer until lentils are tender, about 15-20 minutes, checking the water level periodically. If the lentils become too dry, add more water (try to cook them with a minimal amount of water to preserve their black color as much as possible). When lentils are tender, drain using a fine mesh strainer.
- Whisk together the minced shallot, 2 Tablespoons lemon juice, 1 teaspoon dijon mustard, remaining ½ teaspoon of salt, and ¼ teaspoon freshly ground black pepper in a large bowl. Slowly drizzle in 2 Tablespoons olive oil, whisking constantly.
- To the bowl with the salad dressing, add the cooked lentils, sliced celery, and sliced carrot. Toss well. Serve the lentil salad over a bed of leafy greens, if desired, and top with ¼ cup chopped walnuts, ¼ cup shredded or shaved Parmesan cheese, and 2 Tablespoons chopped parsley, if using.
Nutrition
Calories: 340kcal | Carbohydrates: 36g | Protein: 18g | Fat: 14g | Saturated Fat: 3g | Cholesterol: 5mg | Sodium: 630mg | Fiber: 8g | Sugar: 4g