Lentil Salad with Smoked Mozzarella and Walnuts

This salad can be served hot, at room temperature or refrigerated. If serving cold, add the walnuts, mozzarella and thyme just before serving.

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Servings 12people
Submitted By Lindsay McSweeney
This salad can be served hot, at room temperature or refrigerated. If serving cold, add the walnuts, mozzarella and thyme just before serving.
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings 12people
Submitted By Lindsay McSweeney
This salad can be served hot, at room temperature or refrigerated. If serving cold, add the walnuts, mozzarella and thyme just before serving.
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
  1. Bring the broth and lentils to a boil. Reduce heat to simmer, cover and cook until the lentils are tender but still firm, about 30 minutes. Remove from heat, let sit for 10 minutes in the broth and then drain. Place lentils in a large bowl.
  2. While the lentils are cooking, mix the lemon juice, mustard, olive oil, salt and pepper together in a bowl or jar.
  3. Add the vinaigrette to the warm lentils and toss. Set aside.
  4. Roast the red bell pepper by holding it over the open flame of a gas burner with a pair of tongs, turning constantly. Alternatively, rub the pepper with a little oil and put it under a broiler, turning constantly. When the pepper has completely charred, put into a small paper bag and allow to steam for 10 minutes. When finished steaming, rub off the charred skin, slice the pepper open and remove the seeds and white ribs. Dice the pepper into 1/2" pieces. This step can be done ahead of time.
  5. When the lentils are warm or at room temperature, add the red pepper, walnuts, onion, mozzarella and thyme. Season to taste with salt and pepper. Toss and serve.
Recipe Notes

Fresh plain mozzarella also works well if smoked mozzarella is not available.

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Recipe Comments

One thought on “Lentil Salad with Smoked Mozzarella and Walnuts

  1. Eileen Burnash

    I made Lindsay’s delicious Lentil salad with mozzarella and toasted walnuts. Couldn’t get smoked mozzarella this time, but will make this again as soon as I find some. I served it cold at a Memorial Day Weekend picnic and it was enjoyed by all the meat eaters at the party, including my husband, who said he didn’t even like lentils. The flavor is not immediate, but when you you do taste it, the thyme, roasted red pepper, walnuts, lentils and vinaigrette create a sensational and hearty dish! Thanks for the recipe.

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