Crisp broccoli and smoky lentils are the stars of this refreshing salad.
As soon as I see the first primroses for sale in their little pots in the grocery stores, my heart cannot help but sing and start to feel the stirrings of spring.
No matter that, outside, everything is covered in a deep blanket of snow and the calendar and thermometer say we are still solidly entrenched in winter's clutches. I am feeling that little flutter that starts me dreaming of things a-greening. It's getting just a teeny bit lighter in the mornings now (I can see the the yellow of the schoolbus in the grey haze of dawn), and the air has a brighter feel to it. I'm starting to think of seeds, and gardens, and flowers.
I know winter's far from over, and we'll have a few good snowstorms yet, but I have that hopeful feeling.
So I fill my longing with bright bouquets and inhale their essence and promise.
It's coming.
Buzzing around in my kitchen is so much more fun when I have these sunshiny petals to cheer me.
And buzzing I have been, coming up with all kinds of lentil-lovin' ideas for the Canadian Lentils Recipe Challenge. It's been a lot of fun, and here is my latest recipe for a fresh and springy salad that suits our winter world.
It's a combination of all the best elements of our favourite traditional broccoli salad - crisp broccoli of course, and red onions, raisins, and smoky lentils instead of bacon, combined with the great elements of a classic Waldorf salad - apples, celery, and walnuts. When you tie it all together with a creamy dressing laced with a hit of lemon - it's light enough for spring and sturdy enough for winter.
Just right for where we are now.
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How to Make a Tasty Broccoli Lentil Salad
Cook up the lentils with a touch of smoked paprika (for fantastic smoky flavour) and a bay leaf. You won't even miss the bacon that's traditionally added to this salad. (Plus, lentils have tons more fiber than bacon, less fat, and a great amount of protein and nutrients!) You can cook the lentils a few days ahead, if desired.
While the lentils are cooking, prepare the salad veggies. Chop up the broccoli florets, and dice the onion, celery, and walnuts.
Guten Appetit!
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Broccoli Lentil Salad
Ingredients
- ½ cup (100gms) French green lentils
- ½ teaspoon smoked mild paprika
- 1 small bay leaf
- 1 cup (240ml) water
- 4 cups (1 litre) broccoli florets, about 2 crowns, cut into bite-sized pieces
- ½ cup diced red onion ~half of a medium onion
- ½ cup (70gms) raisins
- ½ cup 50gms toasted walnuts* (see below)
- ½ cup diced celery about 2 stalks
- 1 crisp apple
for the dressing:
- ½ cup (120ml) mayonnaise
- ¼ cup (60ml) plain yogurt
- zest of 1 lemon
- 2 tablespoons fresh lemon juice
- 2 tablespoons sugar
- ¾ teaspoon salt
- ¼ teaspoon pepper
Instructions
- Combine the lentils, paprika, bay leaf, and water in a small saucepan.
- Bring to a boil, then reduce the heat to low, cover the saucepan, and simmer the lentils for 20 to 25 minutes, until they are tender. Remove the lid, and cook for several minutes longer until you can see that all the water has been absorbed, when you stir the lentils.
- Leave the lentils to cool. The lentils can be prepared up to several days ahead and kept refrigerated.
- *While the lentils are cooking, preheat the oven to 350°F. Place the walnuts in a small pan and toast them for 10 to 12 minutes, until they turn golden and fragrant. Allow to cool. Break the walnuts into smaller pieces with your fingers (chopping makes them too fine).
- Chop the broccoli florets into bite-sized pieces. Dice the onion and celery, and core and dice the apple into ½ to ¾ inch (1 -1.5 cm) pieces.
- Prepare the dressing by whisking together all the dressing ingredients in a small bowl.
- Pour the dressing over the salad ingredients and toss it all to coat everything.
- This salad can be made several hours ahead and kept refrigerated - it's best if it has at least 30 minutes to rest and meld flavours.Serve on lettuce leaves and with extra lemon wedges, if desired.Serves 6.
Notes
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Sharon Paterson
Great combination. Clear instructions. Thank you.
Margaret
You're very welcome. Thanks for stopping by. Wishing you happy times in the kitchen!
Gisela
Lentils instead of the usual bacon ... Brilliant -- I love it!
Margaret
It's amazing how 'bacony' they taste when cooked with a bit of smoked paprika. If if were up to some of us, we'd eat bacon with everything, (not saying it's the men in my family, or anything!), so this is a guilt-free way to get some of that smoky flavour and allow us to indulge in more bacon in other places!.
Brigitte
Please, please .. PLEASE .. make it so I can pin your awesome recipes. Thanx.
Margaret
Thanks very much for the feedback! I am working with someone right now who is helping me with the techie part of my blog (since I'm a computer dummy - would much rather spend my time in the kitchen!) and I will get her to help me put that feature on my blog. 🙂 I so much appreciate your commenting! Happy cooking!
Jess
This looks delicious! Can't wait to try 🙂
Margaret
Thanks so much! Hope you have lots of fun in the kitchen with lentils!
Olivia Johnson
That looks SO lovely! Wonderful idea!
Margaret
Thanks very much! Happy cooking!
Elsa
I have to text Nickie to look at that recipe, she will love it to take for lunch.
I am getting so hungry when I look at all the wonderful food, and healthy too.
Margaret you are truly amazing !!!!
Margaret
You are so kind, Elsa, and made my day! Thank you, for visiting my blog and for your lovely comment.
Nickie
I agree with mom I know what I'm going to be making for lunch! I love all the photos and all the plating on your blog it looks delicious from start to finish
Margaret
Thanks so much, Nickie. I appreciate you stopping by to read my posts - I have a lot of fun with it - it's my therapy (and keeps me out of trouble 🙂 )!