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.
Green Lentils and Seasoned Walnuts
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Ingredients
- 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
Instructions
- Whisk vinegar, 4 tablespoons olive oil, mustard, honey, and salt and pepper to taste.
- Sauté walnuts in 1 teaspoon olive oil, mar-joram, coriander, salt, and pepper, stirring continuously, until brown, about 5 minutes.
- Toss walnuts, lentils, bell pepper, scallions or chives, and salad greens in a large bowl. Drizzle with dressing, toss, and serve.
Recipe Notes
Nutrition Facts
Green Lentils and Seasoned Walnuts
Amount Per Serving
Calories 390
% Daily Value*
Sodium 166mg
7%
Total Carbohydrates 24g
8%
Dietary Fiber 10g
40%
Protein 11g
22%
* Percent Daily Values are based on a 2000 calorie diet.
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
