Valleybrink Road | Recipes | Lentil Salad With Radicchio And Honey Walnuts | Serves 4 1 1/4 cups green lentils 2 bay leaves 1/2 cup honey (I used a local raw honey from the Atwater Farmers Market.

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Lentil Salad With Radicchio And Honey Walnuts

Here is a delicious and filling salad by chef Yotam Ottolenghi. He is a master of vegetarian cuisine and his cookbook, Plenty, is one of my favorites. I recently came across this recipe in a magazine and had to make it. Sweet, salty, crunchy, and much more, this salad hits all the right spots.

Get Started
Step 1

Preheat oven to 300 degrees. In a bowl combine, 1/4 cup honey, red pepper flakes, turmeric, a large pinch of salt, and 1 tsp water to create a thick paste. Add walnuts to the honey paste and stir to coat. Spread on a parchment-lined baking sheet. Roast for 15-20 minutes until nuts are crunchy and toasted. Remove from oven and set aside to cool. 

Next Step
Step 2

While the walnuts are cooking, place the lentils and bay leaves in a medium saucepan. Cover with water and bring to a gentle boil. Simmer for 20 minutes or until tender.

Next Step
Step 3

In a small bowl, combine vinegar, 1/4 c. olive oil, remaining honey, 1/2 tsp salt, and pepper. Whisk until honey is incorporated. Drain the lentils and stir them into the mixture while they are still hot. Pour remaining oil in a small fry pan and place on high heat. Core the radicchio and cut the half into 8 small wedges. Place in the hot oil and sprinkle with salt. Cook for 1 minute on each side. Transfer to a large mixing bowl.

Next Step
Step 4

Add lentils, walnuts, herbs and cheese, if using. Stir gently to combine. Season to taste with salt and pepper. Serve warm or at room temperature.


Original recipe by Yotam Ottolenghi.

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Serves 4

  • 1 1/4 cups green lentils
  • 2 bay leaves
  • 1/2 cup honey (I used a local raw honey from the Atwater Farmers Market. The original recipe calls for manuka honey)
  • 1/4 teaspoon red pepper flakes
  • 1/2 teaspoon ground turmeric
  • 1 teaspoon water
  • 3 tablespoons red wine vinegar
  • 1/2 cup extra virgin olive oil
  • 1 cup walnuts
  • 1/2 medium radicchio
  • 2/3 cup basil, roughly chopped
  • 2/3 cup dill, roughly chopped
  • 2/3 cup parsley, roughly chopped
  • 2 oz. pecorino sardo or goat cheese, optional (I didn’t use cheese this time but I am sure it would be a delicious addition to the recipe)
  • sea salt
  • cracked black pepper