Lentil, walnut & apple salad with blue cheese

Lentil, walnut & apple salad with blue cheese

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(5 ratings)

Prep: 30 mins Cook: 25 mins

Easy

Serves 4
Puy lentils are healthy pulses that keep you fuller for longer - serve with Roquefort, Granny Smith apples, nuts and parsley

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal349
  • fat13g
  • saturates3g
  • carbs33g
  • sugars5g
  • fibre11g
  • protein25g
  • salt1g
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Ingredients

  • 250g Puy lentil
    Lentils

    Lentils

    len-til

    The lentil plant (Lens Culinaris) originates from Asia and North Africa and is one of our oldest…

  • 1l chicken stock or water
  • 1 celery heart, finely chopped
    Celery

    Celery

    sell-er-ee

    A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…

  • 1 Granny Smith, peeled, cored and finely sliced
  • 2 shallot, finely sliced
    Shallot

    Shallot

    shal-lot

    Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

  • 25g walnut, toasted and chopped
    Walnuts

    Walnut

    wall-nut

    Walnuts are one of the most popular and versatile of all nuts. When picked young, they're…

  • 2 tbsp flat-leaf parsley, finely chopped
  • a few handfuls mixed leaf salad
  • 1 tbsp strong blue cheese, crumbled (we used Roquefort)

For the vinaigrette

  • 2 tbsp extra-virgin olive oil or walnut oil
  • 2 tbsp red wine vinegar
  • 1 tsp Dijon mustard
  • 1 garlic clove, crushed

Method

  1. Put the lentils and stock or water in a large saucepan and bring to the boil. Reduce the heat and simmer for 20-25 mins, or until al dente. Drain and pour into a bowl. Add the celery, apple, shallots, walnuts, parsley and salad leaves, then mix together well.

  2. To make the vinaigrette, put all the ingredients in a small glass jar with a lid. Season and shake well. Keep the lid on until ready to serve. Pour the dressing over the salad, toss well, then scatter over the blue cheese.

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Comments (4)

pumphrey09's picture
5

This made a lovely light lunch. Rather than cooking my own lentils, I used a packet of pre-prepared Puy lentils. (Just covered in water, microwaved for 2 mins then rinsed them well.) Other than that, I followed the recipe exactly. Delicious!

kiwitifosi's picture
5

This was delicious. Makes a very good base for all sorts of variations, depending on what's in the pantry and fridge!

egangemi's picture
5

Absolutely delicious and now a regular dish in our house. I actually don't bother with the mixed leaf salad and just arrange everything on board, let the vinaigrette soak up the flavours and tuck in!

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