Delicious Living
  • 3 tablespoons champagne vinegar
  • 4 tablespoons plus 1 teaspoon olive oil
  • 1/2 teaspoon Dijon mustard
  • 1/2 teaspoon honey
  • 3/4 cup walnut pieces
  • 1 tablespoon dried marjoram
  • 1 tablespoon ground coriander
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 1/2 cups cooked French green lentils (chilled )
  • 1 red bell pepper (diced small)
  • 1/2 cup scallions or chives diced small
  • 5 ounces salad greens

Green Lentils and Seasoned Walnuts

Donna Prizgintas | Delicious Living
  • Serves: 4 people
  • Calories per serving: 390

Ingredient tip: Lentils are low in fat and high in protein and fiber. The best, most delicate lentils are the lovely peppery French green lentils used here; because they take a bit longer to cook than other lentils (about 30 minutes) but hold their shape well, cook them in advance and chill, adding salt at the end of cooking. Use ¾ cup dried lentils to yield 1½ cups cooked.

  1. Whisk vinegar, 4 tablespoons olive oil, mustard, honey, and salt and pepper to taste.
  2. Sauté walnuts in 1 teaspoon olive oil, mar-joram, coriander, salt, and pepper, stirring continuously, until brown, about 5 minutes.
  3. Toss walnuts, lentils, bell pepper, scallions or chives, and salad greens in a large bowl. Drizzle with dressing, toss, and serve.

PER SERVING: 390 cal, 66% fat cal, 30g fat, 3g sat fat, 0mg chol, 11g protein, 24g carb, 10g fiber, 166mg sodium


Lentil Salad Add-ins:

  • grated carrots
  • crumbled goat cheese
  • chopped parsley
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