Walnut Lentil Salad

Walnut Lentil Salad
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Source: The Diabetes Cookbook. Recipe Credit: . Photo Credit: Adobe Stock.

This vegetarian salad is packed with protein and fiber from the lentils. You can switch up the veggies and use whatever is in your fridge. Try adding chopped cucumber, broccoli, peapods or carrots to this salad. You could also try mixing in leftover proteins like grilled chicken, shrimp or tofu.

  • Prep time
    20 min
  • Cook time
    10 min
  • Servings
    8 Servings
  • Serving size
    1 cup
Nutrition Facts

Nutrition Facts

8 Servings

  • Serving Size
    1 cup
  • Amount per serving Calories 290

  • Total Fat 12g
    • Saturated Fat 1.5g
    • Trans Fat 0g
  • Cholesterol 0mg
  • Sodium 15mg
  • Total Carbohydrate 34g
    • Dietary Fiber 12g
    • Total Sugars 6g
  • Protein 14g
  • Potassium 690mg
  • Phosphorus 290mg

Choices/Exchanges: 1 Nonstarchy vegetable, 2 Starch, 1 1/2 Fat, 1 Lean protein



  • water
    6 cup
  • lentils (can use any color)
    2 cup
  • large lemon (Zest and juice)
  • garlic (minced or grated)
    1 clove
  • fresh parsley (minced)
    1 tbsp
  • sweet curry powder
    1 tsp
  • honey
    1 tbsp
  • olive oil
    1/4 cup
  • medium orange or yellow bell pepper (seeded and diced )
  • grape tomatoes (halved)
    1 cup
  • walnuts (toasted chopped)
    1/2 cup
  • mesclun or mixed baby field greens
    2 cup


  1. Rinse the lentils in a fine mesh sieve under cold running water until the water runs clear.

  2. Add the lentils and 6 cups of water to a large stock pot and bring the water to a boil. Once boiling, reduce the heat and simmer for 10 minutes. Drain the lentils, run under cold water to cool, and drain well.

  3. In a large salad bowl, whisk together the lemon zest and juice, garlic, parsley, curry powder, honey, and olive oil.

  4. Add the remaining ingredients and toss to coat.