Lentil and Walnut Salad

Preparation info
  • 6 to 8

    portions as a first course
    • Difficulty


Appears in

By Julee Rosso and Sheila Lukins

Published 1982

  • About

A good lentil salad makes an excellent first course, and this is one of the best we have ever tasted.


  • cups dried lentils
  • 3 carrots, peeled and quartered
  • 1 medium-size yellow onion, pee


  1. Rinse the lentils and sort through them carefully, discarding any pebbles you may find.
  2. Transfer the lentils to a large pot and add the carrots, the onion stuck with the cloves, chicken stock, bay leaf, and thyme. Set over moderate heat and bring to a boil. Reduce to a simmer, skim any foam that may appear, cover, and cook until the lentils are tender but still