Rich Green Lentil Salad with Walnut Oil
Yield
4 servingsPrep
5 minCook
45 minReady
60 minIngredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
1 | cup |
lentils
French green |
|
6 | each |
parsley leaves
fresh spigs |
* |
1 | each |
bay leaves
prefer. turkish |
* |
1 | pinch |
thyme
dried |
* |
2 | Tb |
vinegar
wine |
* |
2 | each |
scallions, spring or green onions
(scallions) or red onion, finely chopped |
|
1 | teaspoon |
dry mustard
|
|
1 | x |
salt
to taste |
* |
1 | x |
black pepper
to taste |
* |
⅓ | cup |
walnut oil
may substitute light olive oil |
|
3 | Tb |
parsley leaves
fresh chopped |
* |
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
237 | ml |
lentils
French green |
|
6 | each |
parsley leaves
fresh spigs |
* |
1 | each |
bay leaves
prefer. turkish |
* |
1 | pinch |
thyme
dried |
* |
2 | Tb |
vinegar
wine |
* |
2 | each |
scallions, spring or green onions
(scallions) or red onion, finely chopped |
|
5 | ml |
dry mustard
|
|
1 | x |
salt
to taste |
* |
1 | x |
black pepper
to taste |
* |
79 | ml |
walnut oil
may substitute light olive oil |
|
3 | Tb |
parsley leaves
fresh chopped |
* |
Directions
Rinse and/or soak the lentils as required.
Place the lentils, bay leaf, thyme and parsley sprigs and lentils in a saucepan. Cover with boiling water and simmer for 30 to 45 minutes or until the lentils are tender. Be careful not to over cook.
In a salad bowl. Whisk the wine vinegar, onion, dry mustard, salt and pepper together. Add the oil in a thin stream while continuing to whisk.
Add the lentils and gently toss with the dressing. Add the chopped fresh parsley and adjust seasonings to preference.
Serve warm or cold.
Calories: 346 fat: 19g (48% of calories from fat), saturated fat 2g, protein 15g, carbohydrate 32g, cholesterol 0 mg, fiber 16.5g Nutritional benefits: Protein, good carbs, fiber from lentils, omega-3 fatty acids from walnut oil