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!
Prep Time15 minutesmins
Cook Time20 minutesmins
Total Time35 minutesmins
Course: Entree, Salad, Side Dish
Cuisine: American
Keyword: black lentils, celery, fibre, gluten free, healthy eating, high fiber, legumes, lentil, lentils, meat free, meatless, salad, vegetarian
1carrot,peeled and halved or quartered and thinly sliced
leafy salad greensoptional
1/4cupchopped walnuts
1/4cupshredded or shaved Parmesan cheese
2Tablespoonschopped parsley(optional)
Instructions
Add 1 cup dry black lentils (rinsed) and 1/2 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 1/2 teaspoon of salt, and 1/4 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 1/4 cup chopped walnuts, 1/4 cup shredded or shaved Parmesan cheese, and 2 Tablespoons chopped parsley, if using.