Monday, July 13, 2009

Lentil Salad With Walnuts

Protein and fiber-rich lentil salad is perfect for summer lunches and picnics! The walnuts provide extra protein as well as healthy Omega-3 oils.

4 to 6 Servings


1 cup Lentils, green, brown, or black
2 Tbsp Extra Virgin Olive Oil
Lemon juice to taste, about 1/4 cup
A splash (2 tsp) of White Wine Vinegar
Salt and Freshly ground Black Pepper to taste
1 clove Shallot, thinly sliced
1 cup thinly sliced Celery
1/4 cup chopped Italian Parsley/Cilantro
1/2 cup sliced Leeks or Green Onions
1 cup finely diced carrots and/or Red Bell Pepper
1/4 cup Mint leaves, cut into thin slices
1/2 cup walnuts, coarsely chopped


Sort the lentils for debris, wash well and cook in water to cover until tender but not mushy. Drain the cooking liquids and set aside for soup if you wish. Let the lentils cool slightly.

Mix the oil, lemon juice, vinegar, salt and pepper in a large bowl and add the warm lentils. Stir gently to coat the lentils. Let cool.

Add the rest of the ingredients and mix gently but thoroughly.

Serve or chill until needed. Enjoy!!

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