French Lentil Salad
Vegetarian Times Issue: March 2, 2002 p.30
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.
Directions
- 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.
- Add carrots, bell pepper, olives, parsley and garlic, and stir well.
- Stir in balsamic vinegar and walnuts, and salt and pepper to taste. Drizzle oil over salad to taste.
ingredient list
6 Servings
- 2 cups dried French green lentils
- 2 large carrots, shredded
- 1 medium red bell pepper, diced
- 3/4 cup pitted kalamata olives, chopped
- 1/3 cup chopped parsley
- 4 cloves garlic, minced
- 4 Tbs. balsamic vinegar
- 1/3 cup toasted walnuts, coarsely chopped
- Olive oil as needed
Nutritional Information
Per serving:
| Calories |
379 |
| Protein |
24g |
| Total Fat |
8g |
| Saturated Fat |
1g |
| Carbs |
56g |
| Cholesterol |
0mg |
| Sodium |
202mg |
| Fiber |
26g |
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