This simple mixture of lentils, herbs, and walnuts is filling, and it tastes wonderful too! Lighter than bean salad recipes, delicate lentils and crunchy walnuts are protein-packed salad ingredients that can make delicious salad meals or be part of a healthy salad menu for a summer party. Plus, they’re a SUPERFOOD, too!
A small amount of lemon confit can be added to this Lemony French Lentil Salad for extra flavor, or a little lemon olive oil (from the confit) can be used.
Servings: 6 | Serving Size: 1 cup | Calories: 243 | Total Fat: 14 g | Saturated Fats: 2 g | Trans Fats: 0 g | Cholesterol: 0 mg | Sodium: 7 mg | Carbohydrates: 22 g | Dietary Fiber: 11 g | Sugars: 1 g | Protein: 10 g | SmartPoints (Freestyle): 4
- 1 cup dry green lentils
- ¼ cup fresh basil leaves, chopped (optional, thyme leaves loosely packed, discard stems)
- Juice of 1 lemon
- 1 bay leaf
- 2 teaspoons kosher or sea salt
- 3 tablespoons extra-virgin olive oil
- ½ cup chopped walnuts
- Put the lentils, salt and bay leaf in a medium pot in 3 cups water and bring just to a boil.
- Reduce heat to low and allow the lentils to simmer for 30- 40 minutes, or until softened all the way through, adding water as they cook if necessary.
- Cool lentils to room temperature then place in the refrigerator until chilled.
- Add the thyme leaves, olive oil, walnuts (optional) and lemon juice to the chilled lentils and toss to coat. Taste and add salt if desired.
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