This earthy, spicy lentil salad with spinach and Parmesan will be your fresh favourite facet

For this salad, we esteem the utilization of Lentils du Puy, but feel free to make use of whatever differ you fetch on your pantry

ive kinds of lentils which is also extensively consumed in India: mung bean, chickpea lentil, unlit gram, crimson masur lentil, and pigeon pea. (Getty Footage/Gyan Pratim Raichoudhury)

For this earthy lentil salad, we first wanted to make certain the lentils would pause intact in the course of cooking. Lentilles du Puy were doubtlessly the most attention-grabbing option, since they are small and firm and maintain their form better than usual inexperienced or brown lentils. A salt-soak softened their skins, resulting in fewer blowouts. Cooking the lentils in the oven heated them gently and uniformly, and we simply boosted their flavor by simply in conjunction with some overwhelmed cloves of garlic and a bay leaf to the pot. 

With our lentils perfectly cooked, we turned to flavorings. A easy French dressing labored perfectly to steadiness their flavor. We added in coronary heart spinach while Parmesan and walnuts brought some textural differ to the salad. 

Lentilles du Puy, also identified as French inexperienced lentils, are our first option for this recipe, but brown, unlit, or frequent inexperienced lentils are supreme, too (note that cooking times will vary looking on the form dilapidated). Salt-soaking helps attend the lentils intact, but if you occur to maintain no longer fetch time, they’ll mute fashion precise. You wish a medium ovensafe saucepan for this recipe. 

Recipe: Lentil salad with spinach, walnuts and Parmesan

Serves 4 to 6 

  • 1 teaspoon desk salt for brining
  • 1 cup dried lentilles du Puy, picked over and rinsed
  • 5 garlic cloves, evenly overwhelmed and peeled
  • 1 bay leaf
  • ½ teaspoon desk salt
  • 4 oz (4 cups) cramped one spinach 
  • 5 tablespoons extra-virgin olive oil
  • 3 tablespoons sherry vinegar
  • 1 spacious shallot, minced
  • ¼ cup grated Parmesan or Pecorino Romano cheese
  • ¼ cup walnuts or pecans, toasted and chopped low 


1. Dissolve 1 teaspoon salt in 1 quart heat water (about 110 degrees) in bowl. Add lentils and soak at room temperature for 1 hour. Drain effectively. 

2. Alter oven rack to heart region and warmth oven to 325 degrees.. Mix lentils, 4 cups water, garlic, bay leaf, and salt in medium ovensafe saucepan. Duvet; transfer saucepan to oven; and cook unless lentils are soft but live intact, 40 minutes to 1 hour. 

3. Within the intervening time, region spinach and 2 tablespoons water in bowl. Duvet and microwave unless spinach is wilted and volume is lowered by half, about 4 minutes. Capture bowl from microwave and attend covered for 1 minute. Transfer spinach to collanger and press gently to launch liquid. Transfer spinach to reducing board and nick low. Return to colander and press again. 

4. Drain lentils effectively, discarding garlic and bay leaf. In a spacious bowl, hotfoot oil and vinegar together. Add shallot, lentils, and spinach toss to combine. Season with salt and pepper to fashion. Transfer to a serving dish and sprinkle with Parmesan and walnuts. Back heat or at room temperature. 

Within the event you esteem this recipe as distinguished as we stock out, investigate cross-test “The Total Salad Cookbook” by The United States’s Test Kitchen.

The United States’s Test Kitchen

We attend outlandish cooks change into assured cooks. (Est. 1993)

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