Puy lentil, parsnip & walnut salad

Puy Lentil, Parsnip & Walnut Salad

Serves 8

  • 6 parnsips

  • 1 litre vegetable stock

  • 250 g puy lentils

  • 1 bay leaf

  • 50 g walnuts

  • 2 tbsp olive oil

  • For the dressing:

  • 3 tbsp walnut oil

  • 1 tbsp red wine vinegar

  • 2 tsp runny honey

  • 1/2 tsp Dijon mustard

  • 1 shallot

  • 1/2 clove of garlic

  • a large bunch of watercress, or rocket leaves

  • a few shavings of vegetarian hard cheese, to serve (leave this out for a vegan option)

Recipe by Pippa Kendrick



1. Preheat the oven to 200C/gas 6. Peel and trim the parsnips, cutting them into batons approximately 5cm long and 1cm thick. Finely chop the shallot and crush the garlic.



2. Bring the stock to the boil, add the puy lentils and bay leaf and simmer gently for 25–30 minutes, or until the lentils are just tender but still retain some bite. Drain the lentils, discard the bay leaf and set aside.



3. Place the walnuts on a baking tray and toast in the oven until lightly browned and fragrant. Remove the tray from the oven, scoop out the walnuts, and add the parsnips in their place. Drizzle with the olive oil and roast for 35 minutes until golden.



4. Make the dressing by whisking together the walnut oil, vinegar, honey, mustard and garlic. Season and stir in the garlic and shallots.



5. In a bowl, toss together the lentils, walnuts, parsnips and dressing. Place the watercress or rocket onto plates, pile on the lentil salad and top with shavings of vegetarian cheese.

Nutritional Information

Puy lentil, parsnip & walnut salad

A hearty veggie & gluten-free salad

More Vegetarian recipes >
0 foodies cooked this
This beautiful salad works beautifully as either a Christmas starter or a side dish. To make it vegan friendly just leave out the cheese.
Serves 8
1h 25m
Super easy
Print this recipe
Method

Recipe by Pippa Kendrick

1. Preheat the oven to 200C/gas 6. Peel and trim the parsnips, cutting them into batons approximately 5cm long and 1cm thick. Finely chop the shallot and crush the garlic.

2. Bring the stock to the boil, add the puy lentils and bay leaf and simmer gently for 25–30 minutes, or until the lentils are just tender but still retain some bite. Drain the lentils, discard the bay leaf and set aside.

3. Place the walnuts on a baking tray and toast in the oven until lightly browned and fragrant. Remove the tray from the oven, scoop out the walnuts, and add the parsnips in their place. Drizzle with the olive oil and roast for 35 minutes until golden.

4. Make the dressing by whisking together the walnut oil, vinegar, honey, mustard and garlic. Season and stir in the garlic and shallots.

5. In a bowl, toss together the lentils, walnuts, parsnips and dressing. Place the watercress or rocket onto plates, pile on the lentil salad and top with shavings of vegetarian cheese.

Whether it's delicious vegetarian or vegan recipes you're after, or ideas for gluten or dairy-free dishes, you'll find plenty here to inspire you. For more info on how we classify our lifestyle recipes please read our special diets fact sheet, or or for more information on how to plan your meals please see our special diets guidance.

Nutritional Information Amount per serving:

Calories

Calories are just a unit of energy. If you eat more than you use you can gain weight, or lose it if you don't eat enough. How much you need depends on your weight, gender and how active you are, but it's around 2,000 a day.

Carbs

Carbs are a great source of energy and, excluding foods such as potatoes, are made from grains - like bread, pasta and cereal. We all need carbs, but try to make them all wholegrain by sticking to brown bread, rice and pasta - they are much more nutritious.

Sugar

We all deserve a treat sometimes, but try to limit your sugar intake. Most of your sugar should come from raw fruit and milk, because they give us lots of nutrients too. Always check food labels so you know how much sugar you're eating.

Fat

We all need to eat a small amount of fat because it protects our organs and helps us grow. But we need to be careful about how much fat we eat and what kinds of fat, because in higher levels it's associated with weight gain, diabetes, cancer and heart disease.

Saturates

Saturated or "bad fats" are in beef, pork, chicken skin, butter, cream and cheese. Too much can be bad for our heart and cholesterol levels, but unsaturated or "good fats" in fish, nuts, avocados and some oils can help keep our hearts healthy if eaten in moderation.

Protein

Protein helps our muscles to grow and repair, as well as providing you with essential amino acids. When it comes to protein, try to eat leaner sources such as chicken and fish or non-meat sources such as eggs, dairy, beans, nuts, seeds, tofu and pulses.
  • Calories 290
    15%
  • Carbs 34g
    13%
  • Sugar 9g 10%
  • Fat 15g 21%
  • Saturates 1.5g 8%
  • Protein 10g 22%
Of an adult's reference intake

BUYING SUSTAINABLY SOURCED FISH

Close

Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

Show/hide comments

comments powered by Disqus

  • 6 parnsips

  • 1 litre vegetable stock

  • 250 g puy lentils

  • 1 bay leaf

  • 50 g walnuts

  • 2 tbsp olive oil

  • For the dressing:

  • 3 tbsp walnut oil

  • 1 tbsp red wine vinegar

  • 2 tsp runny honey

  • 1/2 tsp Dijon mustard

  • 1 shallot

  • 1/2 clove of garlic

  • a large bunch of watercress, or rocket leaves

  • a few shavings of vegetarian hard cheese, to serve (leave this out for a vegan option)