nutritional information

Per Serving:

  • Calories: 379
  • Protein: 24 g
  • Total Fat: 8 g
  • Saturated Fat: 1 g
  • Carbohydrates: 56 g
  • Cholesterol: 0 mg
  • Sodium: 202 mg
  • Fiber: 26 g
  • Sugar: 0 g
Vegan

French Lentil Salad

6 Servings

30 minutes or fewer

Chop up ripe tomatoes and add them to this tasty salad. Leftover lentil salad makes a great lunch the next day.Menu plan: Serve the lentils on a bed of mixed baby greens drizzled with an olive oil vinaigrette.
  • 2 cups dried French green lentils
  • 2 large carrots, shredded
  • 1 medium red bell pepper, diced
  • ¾ cup pitted kalamata olives, chopped
  • ⅓ cup chopped parsley
  • 4 cloves garlic, minced
  • 4 Tbs. balsamic vinegar
  • ⅓ cup toasted walnuts, coarsely chopped
  • Olive oil as needed
  1. Bring large pot of water and lentils to a boil. Cook lentils until just tender, about 20 minutes. Drain any excess water. Transfer lentils to large serving bowl.
  2. Add carrots, bell pepper, olives, parsley and garlic, and stir well.
  3. Stir in balsamic vinegar and walnuts, and salt and pepper to taste. Drizzle oil over salad to taste.
March 2002

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comments

This is a great recipe! I've made this several times for potluck meals & everyone loves it. Last time I made it I sauteed garlic & sliced mushrooms in a little olive oil & added it to the mixture, then drizzled black truffle oil over the salad as a finish. Delicious!

Carla - 2012-03-22 08:40:32