French Lentil Salad with Goat Cheese and Walnuts From 'My Paris Kitchen'
17 Ingredients
- Lentils
- 1 1/2 cups (270g) French green lentils (preferably from Le Puy)
- 1 bay leaf
- 5 sprigs thyme
- 1 carrot, peeled and finely diced
- 1 small red onion, peeled and finely diced
- 1 rib celery, finely diced
- Dressing
- 1 tablespoon red wine vinegar
- 1 1/4 teaspoons sea salt or kosher salt, plus more as needed
- 1 teaspoon Dijon mustard
- 1/3 cup (60ml) olive oil, or half walnut oil and half olive oil
- 1 small shallot, peeled and minced
- Freshly ground black pepper
- 1/2 cup (30g) finely chopped fresh flat-leaf parsley
- 1 cup (100g) walnuts or pecans, toasted and coarsely chopped
- 1 cup (130g) crumbled fresh or slightly aged goat cheese or feta cheese
Preparation
Instructions on Serious Eats
Nutrition
678
34%
daily value
servings
Fat
65% 42Saturated
45% 9Trans
- 0Monounsaturated
- 17Polyunsaturated
- 14Carbs
18% 53Carbs (net)
- 42Fiber
45% 11Sugars
- 4Sugars, added
- 0Protein
55% 28Cholesterol
5% 15Sodium
21% 495Calcium
14% 141Magnesium
23% 95Potassium
17% 787Iron
41% 7Zinc
32% 4Phosphorus
56% 389Vitamin A
30% 266Vitamin C
25% 23Thiamin (B1)
61% 1Riboflavin (B2)
27% 0Niacin (B3)
16% 3Vitamin B6
53% 1Folate equivalent (total)
95% 379Folate (food)
- 379Folic acid
- 0Vitamin B12
3% 0Vitamin D
1% 0Vitamin E
22% 3Vitamin K
121% 145
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