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Walnut Lentil Salad
20 min prep time
10 min cook time
8servings
Recipe by
Lara Rondinelli Hamilton, RD, LDN, CDE and Jennifer Bucko Lamplough
Source
The Diabetes Cookbook
Photo by
Adobe Stock
How to Make 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.
20 min prep time
10 min cook time
8servings
1 cup
Print Recipe >
Step-By-Step Instructions:
- Rinse the lentils in a fine mesh sieve under cold running water until the water runs clear.
- 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.
- In a large salad bowl, whisk together the lemon zest and juice, garlic, parsley, curry powder, honey, and olive oil.
- Add the remaining ingredients and toss to coat.
Nutrition facts
8 Servings
-
Serving Size
1 cup
- Amount per serving Calories 290
-
Total Fat
12g
- Saturated Fat 1.5g
- Trans Fats 0g
- Cholesterol 0mg
- Sodium 15mg
-
Total Carbohydrate
34g
- Dietary Fiber 12g
- Total Sugars 6g
- Added Sugars 0g
- Protein 14g
- Potassium 690mg
- Phosphorous 290mg
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
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