Herby Lemony French Lentil Salad

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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!

For a complete SUPERFOOD list, click here.

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.

Herby Lemony French Lentil Salad

Herby Lemony French Lentil Salad

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

Ingredients

  • 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

Instructions

  1. Put the lentils, salt and bay leaf in a medium pot in 3 cups water and bring just to a boil.
  2. 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.
  3. Cool lentils to room temperature then place in the refrigerator until chilled.
  4. 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.
https://skinnyms.com/herby-lemony-french-lentil-salad/

 

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8 Comments on "Herby Lemony French Lentil Salad"

  1. Karen  July 28, 2013

    Do you mean packed thyme leaves? That's a lot of thyme. Do you shred them or mince them. I am making this tonight as part of this week's bulk cooking. It looks yummy. Do you think other herbs would work as well, maybe basil or cilantro to go with the lemon?
    Thanks for all the great ideas!

    Reply
  2. Karen  July 28, 2013

    Do you mean packed thyme leaves? That's a lot of thyme. Do you shred them or mince them. I am making this tonight as part of this week's bulk cooking. It looks yummy. Do you think other herbs would work as well, maybe basil or cilantro to go with the lemon?

    Reply
    • Skinny Ms.  July 29, 2013

      Karen, Just update to read: ¼ cup picked thyme leaves loosely packed, discard stems Basil is a good substitute…goes great with lemon. I would not recommend cilantro with lemon. Thanks! 🙂

      Reply
  3. Kristina  September 1, 2013

    Is onion suppose to be in this or is that just a garnish in the picture? would that be good to add on top?

    Reply
    • Skinny Ms.  September 2, 2013

      Kristina, Either way is fantastic. I use onion sometimes so it definitely works with this recipe. 🙂

      Reply
  4. Renee Lucinda Summerton  October 25, 2013

    Can I please use canned lentils? Trying to save money and I have a can of lentils in the pantry. Can I use those?

    Reply

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