5.0
(6)
Your folders
Your folders
Export 15 ingredients for grocery delivery
Step 1
Make the dressing: Combine the shallot, vinegar, lemon juice, Dijon, 1 1/4 teaspoons salt and black pepper to taste in a bowl. Let sit 5 minutes to dissolve the salt, then whisk in the olive oil until blended.
Step 2
Put the lentils, bay leaf and thyme sprigs in a 4-6 quart pot along with 2 teaspoons salt and 6 cups water. Bring to a boil, then reduce heat to a simmer and cook 15 minutes.
Step 3
Add the carrots, celery and onion to the lentils and continue cooking 5 - 10 minutes, until the lentils are tender. They will have absorbed most, but not all of the liquid.
Step 4
Drain the lentils and transfer back to the pot or to a serving bowl. Pluck out the bay leaf and thyme sprigs and discard. Pour the dressing over and stir to coat. Add the parsley and spinach and stir through.
Step 5
Sprinkle the cheese and walnuts over the salad and serve warm or at room temperature.
Your folders
onceuponachef.com
5.0
(47)
Your folders
onceuponachef.com
5.0
(53)
Your folders
thewanderlustkitchen.com
4.5
(6)
25 minutes
Your folders
thekitchn.com
15 minutes
Your folders
cooking.nytimes.com
5.0
(526)
Your folders
foodnetwork.com
4.7
(23)
5 minutes
Your folders
allrecipes.com
4.9
(40)
Your folders
countryliving.com
Your folders
seriouseats.com
Your folders
foodnetwork.com
20 minutes
Your folders
eatingwell.com
5.0
(2)
Your folders
theshortordercook.com
Your folders
zonacooks.com
4.7
(13)
35 minutes
Your folders
greenvalleykitchen.com
5.0
(4)
7 minutes
Your folders
foodnetwork.com
5.0
(11)
30 minutes
Your folders
marthastewart.com
3.5
(13)
Your folders
washingtonpost.com
3.9
(9)
Your folders
honestcooking.com
5.0
(1)
20 minutes
Your folders
weightwatchers.com
26 minutes