A warm, quick bowl now beats the heavy roast for many.
A quietly bold idea is gaining ground in British kitchens: a warm salad that pairs earthy green lentils with caramelised apples, scattered walnuts and a splash of walnut oil. It lands on the table in about 15 minutes when you start with cooked lentils, costs close to a pound a head, and eats like comfort without the slump.
Why lentils and apples are winning autumn
Green lentils bring bite and depth. Roasted apples add gloss, sweetness and perfume. Shallot lifts the aroma, while walnuts give crunch and a grown-up, toasty finish. A handful of parsley keeps it bright. The mix tastes familiar yet fresh, and it carries you through lunch or a late dinner without much effort.
The combination also fits the season. Home-grown apples are plentiful, nuts sit ready in the cupboard, and lentils remain one of the most dependable proteins you can buy. Warm salad sounds niche at first, then feels obvious: lighter than stew, heartier than a leaf bowl.
What you need for two
- 200 g green lentils (Puy-style hold their shape), cooked or to cook
- 2 firm apples, such as Cox, Braeburn or Russet
- 1 large shallot
- 30 g walnut halves
- 2 tbsp walnut oil (for dressing)
- Small bunch flat-leaf parsley
- 1 tsp light brown sugar
- Sea salt and black pepper
Optional extras that fit: a crumble of soft goat’s cheese or ewe’s cheese, a pinch of four-spice or cinnamon, or a handful of peppery leaves such as rocket.
This warm bowl takes about 15 minutes with cooked lentils, brings ~27 g protein per portion, and costs near £1.20.
The 15-minute method that fits weeknights
If your lentils are not cooked, simmer them first in salted water (roughly 20 minutes) until just tender, then drain very well. Ready-to-eat pouches or a leftover tub speed things up.
Core the apples and cut into chunky wedges. Heat a frying pan with a little neutral oil. Add the apples, sprinkle over the brown sugar, and pan-roast on a medium heat until golden and just soft at the edges. Aim for colour without collapse.
While the apples turn, finely slice the shallot and roughly chop the walnuts. Chop the parsley.
Tip the lentils into a large bowl and add the warm apples, shallot and walnuts. Season generously. Dress with the walnut oil and fold in the parsley. Serve while everything is still warm and fragrant.
Nutrition and cost at a glance
Using 200 g dried lentils for two, 2 medium apples, 30 g walnuts and 2 tbsp walnut oil, here is a practical yardstick.
| Metric | Per portion (approx.) |
|---|---|
| Time to table | 15 minutes (with cooked lentils) |
| Cost | ~£1.20 |
| Energy | ~680 kcal |
| Protein | ~27 g |
| Fibre | ~20 g |
Figures vary with oil, cheese and portion size, but the balance is clear: solid protein, plenty of fibre, and satisfying fats that make it feel like a meal.
Warm salads are back on the menu: less energy on the hob, more flavour for the pound, and minimal washing-up.
Make it yours without slowing down
Switches that work
- Fruit swap: pears bring perfume and a honeyed finish; quince slices work if you pre-poach them.
- Nuts: hazelnuts or pecans roast well; pumpkin seeds add crunch without tree nuts.
- Spice: four-spice or a pinch of cinnamon deepens the aroma; a lick of Dijon adds tang.
- Leafy lift: rocket, lamb’s lettuce or baby spinach raise freshness and colour.
- Cheese: goat’s cheese or a mild blue melts into the lentils and creates instant creaminess.
- Smoky note: crisp lardons turn it into a hearty main; a few cubes go a long way.
Why this hits the midweek brief
It respects time. Apples brown in the pan while you slice the shallot. Lentils stand ready from a batch cook or a pouch. Dressing happens in the bowl you serve from. One pan, one bowl, and you are done.
It respects energy use. You roast fruit on a single hob ring. You avoid a long oven heat. You keep warmth on the plate, which matters when nights are cold.
It respects budget. Lentils remain low-cost compared with meat, and apples are widely available. Walnuts feel like a treat yet stretch across several meals. The numbers make sense for families and solo cooks alike.
Shopping notes that save you money
Pick firm apples that hold their shape. Cox, Braeburn and Jazz caramelise cleanly without turning mushy. If you only have Bramley, cut thicker wedges and cook briefly to protect texture. Choose whole walnuts and chop them yourself; they keep better and often cost less per kilo. Buy lentils loose or in bigger bags, then cook a pot at the weekend.
Walnut oil sings as a finishing oil. Use a neutral oil for the pan, and drizzle the walnut oil at the end to keep its flavour intact.
Food prep, storage and safety
- Nut allergy: swap walnuts for toasted pumpkin seeds or sunflower seeds.
- Make-ahead: cook lentils up to three days in advance. Chill fast, store in the fridge in a lidded container.
- Leftovers: keep the dressed salad for up to 24 hours; it stays pleasant at room temperature for a packed lunch.
- Heat: warm gently before serving, or eat at room temperature; avoid frying with walnut oil, which has a low smoke point.
- Acidity: a teaspoon of balsamic or cider vinegar brightens the dish if your apples are very sweet.
What this means for your weekly routine
A bowl like this opens space for variety. Change the fruit, shift the spice, keep the method. With the same base, you can send it Mediterranean with olives and oregano, or lean French with four-spice and goat’s cheese. It adapts to what you have, and it makes use of apples that might otherwise languish in the fruit bowl.
For lunchboxes, pack the lentils and dressing in one container and the apples and nuts in another. Combine at your desk for texture that stays sharp. For dinner, add a slice of toasted wholemeal bread and call it a night.
Extra ideas if you want more from the same shop
Turn leftovers into a soup the next day: warm vegetable stock, add the salad, simmer for five minutes, then blitz half and fold through the rest. Finish with a teaspoon of mustard. Or use the same pan method for savoury fruit add-ins across the week—think roasted pears with blue cheese on toast, or caramelised apples alongside grilled pork chops for those who eat meat.
For a simple nutrition tweak, swap half the walnut oil for extra-virgin rapeseed oil to lift vitamin E while keeping a British-grown base. If you track macros, expect a higher fat day when you use the full 2 tablespoons of oil; on lighter days, drop to 1 tablespoon and add a splash of vinegar for balance.
