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
452
23%
daily value
servings
Fat
43% 28Saturated
30% 6Trans
- 0Monounsaturated
- 11Polyunsaturated
- 10Carbs
12% 36Carbs (net)
- 28Fiber
30% 7Sugars
- 3Sugars, added
- 0Protein
37% 18Cholesterol
3% 10Sodium
14% 330Calcium
9% 94Magnesium
15% 63Potassium
11% 524Iron
27% 5Zinc
22% 2Phosphorus
37% 260Vitamin A
20% 177Vitamin C
17% 15Thiamin (B1)
41% 0Riboflavin (B2)
18% 0Niacin (B3)
11% 2Vitamin B6
35% 0Folate equivalent (total)
63% 252Folate (food)
- 252Folic acid
- 0Vitamin B12
2% 0Vitamin D
1% 0Vitamin E
15% 2Vitamin K
80% 96
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