Healthy 10-Minute Spanish Country Lentil Salad

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1. 1

   Pan roast the walnuts in a fry pan over medium heat for 2 to 3 minutes, mixing continuously until lightly roasted and aromatic, then set aside.

   💡 Toasting the walnuts adds a beautiful lift of flavor to the salad.

   walnuts 1/2 cup (50 g)

   🔥 medium heat⏱ 2 to 3 minutes▶ 0:51

2. 2

   In a large bowl, whisk together the extra virgin olive oil, sherry vinegar, dijon mustard, grated garlic, a kiss of sea salt, and freshly cracked black pepper.

   💡 Use high-quality olive oil as it is the base fat of the salad.

   extra virgin olive oil 4 tbsp (60 ml)sherry vinegar 1 tbsp (15 ml)dijon mustard 1 tsp (5 g)garlic 1 clovesea saltblack pepper

   ▶ 1:25

3. 3

   Drain and rinse the lentils in a colander, shake off excess water, and transfer them into the bowl with the dressing, mixing gently to coat.

   💡 If using dry lentils, simmer 1 cup (200 g) for about 20 minutes until just tender before using.

   lentils 2 cans (440 g each)

   🔥 simmer⏱ 20 minutes▶ 2:16

4. 4

   Add the finely diced apple, red onion, and celery to the bowl with the lentils.

   💡 Leaving the apple skin on adds more nutrients and flavor.

   lentils 2 cans (440 g each)red onion 1/3 cup (40 g)celery 1/3 cup (40 g)

   ▶ 2:55

5. 5

   Fold in the crumbled goat cheese, chopped parsley, and the pan-roasted walnuts.

   💡 Feta can be used instead of goat cheese.

   walnuts 1/2 cup (50 g)goat cheese 1/4 cup (35 g)parsley 2 tbsp (5 g)

   ▶ 3:27

6. 6

   Season the entire salad with sea salt and freshly cracked black pepper, then give it a gentle mix.

   💡 Serve at room temperature or chilled.

   sea saltblack pepper

   ▶ 3:45

This recipe was organized from the source video's transcript. Amounts follow what the video presents. Source: Spain on a Fork on YouTube