Lentil Salad with Smoked Mozzarella and Walnuts

A Healthy, Flavorful Recipe Hearty Enough to be a Main Course

Oct 11, 2009 Lindsay McSweeney

This vegetarian salad also satisfies meat lovers. Using smoked mozzarella instead of ham or bacon adds a smoky flavor to the lentils while the walnuts add crunch.

Lentils are an under-appreciated ingredient, at least here in the United States. Called daal or dal in parts of the Asian subcontinent, these high-protein relatives of peas and beans are an essential part of the esteemed vegetarian cuisine from that region.

Apart from their health benefits, however, they have other attractive attributes that should make lentils an important go-to food in any cook's repertoire:

• Unlike dried beans, lentils are relatively fast-cooking. They cook in about the same amount of time as rice.
• Also unlike dried beans, lentils don't require any advance preparation such as soaking.
• Lentils add a subtle nutty flavor that works well with a variety of other flavors, making them appropriate for both salads and soups.
• Lentils have enough flavor to be served hot, at room temperature, or cold.
• The standard brown lentils found in the United States are readily available and inexpensive. This recipe can be used with the harder-to-find but fuller-flavored French green (Le Puy) lentils as well as regular green lentils. Other types of lentils, such as black or red, have a stronger tendency to get mushy and shouldn't be used for salads.
• Lentils store well; keep in a cool, dry place.

Lentil Salad with Smoked Mozzarella and Walnuts

Fresh plain mozzarella also works well if smoked mozzarella isn't available. This salad can be served hot (making it a vegetarian entree), at room temperature, or refrigerated. If it is refrigerated, add the walnuts, mozzarella, and thyme just before serving.

Serves 6.

Ingredients

• 1 cup dry lentils
• 4 cups chicken or vegetable broth
• 2 Tablespoons lemon juice
• 1 Tablespoon mustard
• 5 Tablespoons olive oil
• Salt
• Pepper
• 1 large red bell pepper
• 1/2 cup walnuts, toasted and chopped
• 1/3 cup chopped sweet onion (Vidalia, etc.)
• 6 ounces smoked fresh mozzarella, diced
• 2 Tablespoons chopped thyme

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 water, and drain. Put into a large bowl.
2. While the lentils are cooking, mix the lemon juice, mustard, olive oil, ¼ teaspoon salt, and 1/8 teaspoon pepper together in a bowl or jar.
3. Add the vinaigrette to the warm lentils and toss, set aside.
4. Roast the red 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 (10 minutes). When finished steaming, rub off the charred skin, slice the pepper open, and remove the seeds and white rib. Then dice the pepper into 1/2” inch 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. Add 1/2 teaspoon salt (or more to taste) and 1/4 teaspoon pepper. Toss and serve.

The copyright of the article Lentil Salad with Smoked Mozzarella and Walnuts in Recipes is owned by Lindsay McSweeney. Permission to republish Lentil Salad with Smoked Mozzarella and Walnuts in print or online must be granted by the author in writing.

Lenti, Mozzarella, and Walnut Salad

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