French Lentil Salad
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French Lentil Salad
YIELD Makes 4 servings
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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.
INGREDIENTS
| 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 |
| 3/4 | teaspoon salt |
| 1/2 | teaspoon dried thyme |
| 1/4 | teaspoon black pepper |
PREPARATION:
- 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.
This recipe appears in:
French
NUTRITIONAL INFORMATION:
| Sodium | 406 mg |
| Protein | 16 g |
| Fiber | 8 g |
| Carbohydrate | 34 g |
| Saturated Fat | 1 g |
| Total Fat | 8 g |
| Calories from Fat | 28 % |
| Calories | 264 |
DIETARY EXCHANGE:
| Starch | 2 |
| Meat | 2 |
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