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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.
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.
- Calories 379
- Carbohydrate Content 56 g
- Cholesterol Content 0 mg
- Fat Content 8 g
- Fiber Content 26 g
- Protein Content 24 g
- Saturated Fat Content 1 g
- Sodium Content 202 mg
- Sugar Content 0 g