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Broccoli Lentil Salad

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6
Author Margaret Bose Johnson

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.
  • Place the cooled, cooked lentils and the rest of the salad ingredients into a large bowl.
  • 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

Cooking the lentils with a touch of smoked paprika gives them a lovely smokiness - you won't even miss the bacon. (Plus, lentils have tons more fiber than bacon, less fat, and a great amount of protein and nutrients!)
While toasting the walnuts, make a few extra and have them on hand for my favourite breakfast with Greek yogurt and honey.
For vegan broccoli lentil salad, use egg-free mayonnaise and non-dairy yogurt. I've made it that way, too, and it is delicious.