← All recipes

🍽️ Creamy Lentil Salad with Cheese and Nuts

377 kcal · 30 min · 4 servings

Creamy Lentil Salad with Cheese and Nuts Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Rinse the lentils under cold water in a sieve.
  2. 2. Place the rinsed lentils in a pot with boiling vegetable broth.
  3. 3. Cook the lentils for about 45 minutes until tender.
  4. 4. Thoroughly wash the chicory under running water.
  5. 5. Remove the hard core at the bottom of the chicory.
  6. 6. Cut the chicory leaves into thin strips.
  7. 7. Wash the spring onions and remove any dry tips.
  8. 8. Slice the spring onions into thin rings.
  9. 9. Finely slice some green strips of the spring onions for garnish.
  10. 10. Peel the carrots completely.
  11. 11. Dice the peeled carrots into small pieces.
  12. 12. Drain the cooked lentils.
  13. 13. Let the lentils cool down to room temperature until they are lukewarm.
  14. 14. Reserve a small amount of the cooking broth.
  15. 15. Pour the vinegar into a screw-top jar.
  16. 16. Add the juice to the vinegar in the jar.
  17. 17. Add 3 to 4 tablespoons of the reserved broth to the jar.
  18. 18. Add the mustard to the jar.
  19. 19. Add the honey to the jar.
  20. 20. Season the mixture with salt and pepper.
  21. 21. Add the oil to the jar.
  22. 22. Seal the jar tightly.
  23. 23. Shake the jar vigorously until the dressing is well combined.
  24. 24. Taste the dressing and adjust the seasoning if necessary.
  25. 25. Roughly chop the walnuts.
  26. 26. Slice the cheese.
  27. 27. Mix the cooled lentils with the sliced chicory.
  28. 28. Set aside the spring onion rings for plating.
  29. 29. Place the lentile vegetable mixture onto the plates.
  30. 30. Place the cheese slices on top of the salad.
  31. 31. Drizzle the salad with the prepared dressing.
  32. 32. Garnish the salad with the spring onion strips and walnuts.
  33. 33. Serve the salad immediately.

Nutrition per serving