Walnut Lentil Salad
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.
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- Prep time
- 20 min
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- Cook time
- 10 min
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- Servings
- 8 Servings
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- Serving size
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1 cup
Ingredients
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water
- 6 cup
- 6 cup
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lentils (can use any color)
- 2 cup
- 2 cup
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large lemon (Zest and juice)
- 1
- 1
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garlic (minced or grated)
- 1 clove
- 1 clove
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-
fresh parsley (minced)
- 1 tbsp
- 1 tbsp
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sweet curry powder
- 1 tsp
- 1 tsp
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honey
- 1 tbsp
- 1 tbsp
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olive oil
- 1/4 cup
- 1/4 cup
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medium orange or yellow bell pepper (seeded and diced )
- 1
- 1
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grape tomatoes (halved)
- 1 cup
- 1 cup
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walnuts (toasted chopped)
- 1/2 cup
- 1/2 cup
-
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mesclun or mixed baby field greens
- 2 cup
- 2 cup
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Directions
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Rinse the lentils in a fine mesh sieve under cold running water until the water runs clear.
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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.
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In a large salad bowl, whisk together the lemon zest and juice, garlic, parsley, curry powder, honey, and olive oil.
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Add the remaining ingredients and toss to coat.