Spanish Country Lentil Salad | Healthy 10-Minute Recipe

This Spanish country lentil salad, known as “ensalada de lentejas con manzana y nueces,” is what simple and delicious food is all about. It’s filled with flavors, made with basic everyday ingredients, and done in about 10 minutes. Serve it as a side or even as a main course, as it certainly has enough protein.

To make this recipe, I used canned cooked lentils. Just to make things quicker and easier. if you prefer to use dried lentils. Just simmer 1 cup (200 grams) of green or brown lentils in plenty of water for about 20 minutes or until they are just tender.

What really flavors this salad is the dressing. Made with just extra virgin olive oil, sherry vinegar, Dijon mustard, and garlic. If you don’t have sherry vinegar, you can also use red wine vinegar or apple cider vinegar. Either way, make sure to use the good stuff here. As it makes all the difference in this salad.

TIPS & TRICKS to Make this Recipe: Once you add the chopped apple to the salad, the vinegar will ensure it doesn’t brown. If you chop your apple ahead of time, just rub it with some lemon. You can serve this salad at room temperature or even chilled. It will hold for up to 3 to 4 days in the fridge in an airtight container. 

Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
EXTRA VIRGIN SPANISH OLIVE OIL 

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Watch the Video Below on How to Make this Spanish Country Lentil Salad

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Spanish Country Lentil Salad | Ensalada de Lentejas con Manzana y Nueces

Course Salad

Cuisine Mediterranean, Spanish

Prep Time 10 minutes

Servings 4

Calories 545 kcal

Author Albert Bevia @ Spain on a Fork

Ingredients

• 4 tbsp extra virgin olive oil 60 ml
• 1 tbsp sherry vinegar 15 ml
• 1 tsp Dijon mustard 5 grams
• 1 clove garlic (finely grated)
• 2 cans cooked lentils 15.5 oz / 440 grams each
• 1/2 cup walnuts 50 grams
• 1 granny smith apple (finely diced)
• 1/3 cup chopped red onion 40 grams
• 1/3 cup chopped celery 40 grams
• 1/4 cup crumbled goat cheese 35 grams
• 2 tbsp chopped parsley 5 grams
• sea salt & black pepper

Instructions

1. Heat a fry pan with a medium heat and add in the walnuts, mix continuously for 2 to 3 minutes or until the walnuts are lightly pan-roasted, then remove them from the pan and set aside

2. Add the olive oil into a large bowl, along with the sherry vinegar, Dijon mustard, and grated garlic, then season with salt & pepper and whisk everything together until well mixed

3. Drain the cans of lentils into a colander and rinse under water, then shake off all the excess water, transfer the lentils into the bowl with the dressing, and gently mix together until all the lentils are coated in the dressing

4. Add in the finely diced apple, chopped red onion, chopped celery, crumbled goat cheese, and chopped parsley, then crumble in the pan-roasted walnuts, and season everything with salt & pepper, gently mix together until well mixed

5. You can serve this lentil salad at room temperature or even chilled, as it will hold for up to 3 to 4 days in the fridge in an airtight container, enjoy!

Recipe Notes

Get the Spanish Olive Oil I used to make this Recipe

Nutrition Facts

Spanish Country Lentil Salad | Ensalada de Lentejas con Manzana y Nueces

Amount Per Serving

Calories 545 Calories from Fat 252

% Daily Value*

Fat 28g43%

Saturated Fat 5g31%

Polyunsaturated Fat 9g

Monounsaturated Fat 12g

Cholesterol 7mg2%

Sodium 301mg13%

Potassium 987mg28%

Carbohydrates 54g18%

Fiber 20g83%

Sugar 10g11%

Protein 25g50%

Vitamin A 399IU8%

Vitamin C 10mg12%

Calcium 90mg9%

Iron 8mg44%

* Percent Daily Values are based on a 2000 calorie diet.

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