Lentil, walnut & apple salad with blue cheese

Lentil, walnut & apple salad with blue cheese

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(2 ratings)

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Cooking time

Prep: 30 mins Cook: 25 mins

Skill level

Easy

Servings

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

Additional info

  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
349
protein
25g
carbs
33g
fat
13g
saturates
3g
fibre
11g
sugar
5g
salt
1g

Ingredients

  • 250g Puy lentils
  • 1l chicken stock or water
  • 1 celery heart, finely chopped
  • 1 Granny Smith, peeled, cored and finely sliced
  • 2 shallots, finely sliced
  • 25g walnuts, toasted and chopped
  • 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

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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.

Recipe from Good Food magazine, April 2013

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Comments

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kiwitifosi's picture
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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
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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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