French Lentil Salad
Two healthy carb foods, lentils and walnuts, star in this fiber-packed, protein-rich salad. Tote this along for lunch, but let it sit at room temperature for about 30 minutes before you eat it–the flavors will be even more pronounced.
Makes 4 servings
|1-1/2||cups dried lentils, sorted, rinsed and drained*|
|1/4||cup chopped walnuts|
|4||green onions, finely chopped|
|3||tablespoons balsamic vinegar|
|2||tablespoons chopped fresh parsley|
|1||tablespoon olive oil|
|1/2||teaspoon dried thyme|
|1/4||teaspoon black pepper|
*Packages of dried lentils may contain dirt and tiny stones. Therefore, thoroughly rinse lentils, then sort through them and discard any unusual looking pieces.
- Combine 2 quarts water and lentils in large saucepan; bring to a boil over high heat. Cover; reduce heat and simmer 30 minutes or until lentils are tender, stirring occasionally. Drain lentils; discard liquid.
- Meanwhile, preheat oven to 375°F. Spread walnuts in even layer on baking sheet. Bake 5 minutes or until lightly browned. Cool completely on baking sheet.
- Combine lentils, onions, vinegar, parsley, oil, salt, thyme and pepper in large bowl. Cover; refrigerate 1 hour or until cool.
- Serve on lettuce leaves, if desired. Top with toasted walnuts before serving.
|Saturated Fat||1 g|
|Total Fat||8 g|
|Calories from Fat||28 %|
Check out more recipes for French