Black Lentil Salad with Warm Walnuts, Celery & Dried Cranberries
This is a fiber rich and nutrient dense salad that is great for lunch or dinner. Black beluga lentils are marinated with red wine vinegar, red onion, celery leaves and dried cranberries.
Top this salad with warm, toasted walnuts and a sprinkle of feta for a balanced and healthy lunch.
I always serve lentil, grain or beans salads over a big bowl of greens. This dish calls for thinly chopped romaine lettuce and celery. Add in spinach as desired for extra greens.
WHICH KIND OF LENTILS SHOULD I USE
This recipe calls for black lentils, also known as beluga lentils. They get their name from a resemblance to beluga caviar for their small size and color.
You may substitute with French du Puy lentils (brown lentils) or green lentils.
When preparing this salad with green or brown lentils, do not over cook. You want al dente lentils that still hold their shape and are not mushy.
Lentils are a key vegetarian protein source. Learn more about why lentils are a beauty food and great for healthy skin, hair and nails.
HOW TO CHOOSE THE BEST CELERY
Reach for the bunch of celery that is the darkest shade of green. Do not buy celery that is very light green or almost bleached looking.
Look for a firm, tightly formed bunch with crisp, green leaves. You should feel the stems have weight. If they feel airy, pass on the bunch and keep looking.
If you are buying celery with the celery leaves removed and sold in a pre-packaged bag then you are getting old and processed celery. Yes, even fresh produce get’s processed with sprays and bleach.
Favor organic celery whenever possible and get familiar with the Dirty Dozen. Much of store-bought, supermarket celery is blanched with ethylene gas to reduce its bitter flavor.
You’ll notice that celery from the farmers market is a vivid, deep green with a strong bitter taste. The flavor is a great indicator of its superior nutritional and flavor profile.
Learn more about celery and it’s health benefits in The New Whole Foods Encyclopedia by Rebecca Wood. This book was required reading in culinary school and it is still one of my favorite reads.
HOW TO USE CELERY LEAVES
Celery leaves should never be tossed out. This salad is a great way to use them.
Celery is a close relative to parsley so think of the leaves as a great flat leaf, Italian parsley substitute.
WHERE CAN I BUY DRIED CRANBERRIES WITH NO SUGAR
This recipe uses dried cranberries, which can traditionally be sugar bombs. Look for cranberries that are apple juice sweetened. I purchase the following brands for my clients.
MAKE AHEAD FOR MEAL PREP
I created this salad for my vegetarian meal prep clients. This salad stores well for 5 days.
Keep the lentil salad and the greens separate till ready to eat.
Add the walnuts on top when you are ready to serve so they don’t get soggy.
CHEF TIP
Don’t over cook your lentils. Follow the directions on the package of lentils you purchase and cook them for the least amount of time suggested.
Always wash your lentils before cooking, just like beans, rice and other grains.
Keep lentil salad and lettuce greens separate until ready to serve so your greens don’t get soggy.
IF YOU LIKE THIS RECIPE, TRY THE FOLLOWING
- Butter Lettuce Salad with Black Lentils & Smoky Blue Cheese
- Red Lentils Soup with Spinach & Carrot
- Green Curry Lentils with Kale & Coconut Milk
- Black Lentil & Pomegranate Salad
- Cleansing Friendly Greek Salad
Black Lentil Salad with Warm Walnuts
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Lunch
- Method: Stove Top
- Cuisine: American
- Diet: Vegetarian
Description
This is a fiber rich and nutrient dense salad that is great for lunch or dinner. Black beluga lentils are marinated with red wine vinegar, red onion, celery leaves and dried cranberries.
Ingredients
- 1 cup black beluga lentils, dry / uncooked
- 1 bay leaf
- 6 celery stems
- ½ cup celery leaves
- ¼ cup red onion, thinly sliced in half moos
- 2 Tbsp Red wine vinegar
- ¼ cup extra virgin olive oil, divided
- ½ cup dried cranberries or cherries
- 1 head romaine lettuce, shredded
- ½ cup walnut halves and pieces
- ½ cup feta cheese, crumbled
- 1 tsp sea salt, divided
- 1 ½ tsp coarse cracked black pepper, divided
- Whipped Lemon Vinaigrette
Instructions
- Start by picking through your lentils to remove any debris (like little stones). Rinse lentils in a fine mesh strainer and add to a medium pot. Cover with 3 cups of water and a bay leaf, bring to a boil, then down to a simmer, cooking for 20-25 minutes.
- While lentils are cooking, slice red onion into thin half moons. Trim celery leaves from stems. Add red onion, celery leaves, dried cranberries and/or cherries to a medium bowl. Add drained lentils, seasoning with red wine vinegar, 1/8 cup of olive oil, ½ teaspoon of sea salt and ½ tsp coarse black pepper. Set aside to let lentils marinate.
- Prepare your salad greens. In a large bowl, thinly slice romaine lettuce into 1 inch strips. Slice celery and toss to combine. Add any extra celery leaves you may have. Lightly dress with Whipped Lemon Vinaigrette.
- To toast your walnuts, warm a small pan over medium heat. Add walnuts and toast for a minute or two, till just starting to brown. Drizzle with 1/8 cup of olive oil, ½ teaspoon sea salt and 1 teaspoon coarse black pepper. Toss well in pan to combine and set aside.
- Prepare your salads. Add greens to a bowl. Top with lentil salad. Finish with warm walnuts, feta cheese.
Notes
Don’t over cook your lentils. Follow the directions on the package of lentils you purchase and cook them for the least amount of time suggested.
Always wash your lentils before cooking, just like beans, rice and other grains.
Keep lentil salad and lettuce greens separate until ready to serve so your greens don’t get soggy.
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TX