Walnut Lentil Salad

Walnut Lentil Salad
Summary

This is a great salad to use up veggies 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
  • 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
  • Cholesterol 0mg
  • Sodium 15mg
  • Total Carbohydrate 35g
    • Dietary Fiber 12g
    • Total Sugars 6g
  • Protein 14g
  • Potassium 700mg

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

Ingredients

Ingredients

  • water
    6 cup
  • lentils (can use any color)
    2 cup
  • large lemon (Zest and juice)
    1
  • 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 )
    1
  • grape tomatoes (halved)
    1 cup
  • walnuts (toasted chopped)
    1/2 cup
  • mesclun or mixed baby field greens
    2 cup
Directions

Directions

  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.

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