French Green Lentil Salad Recipe

"A healthy, marinated lentil salad with a nice contrast of chewy lentils and crunchy vegetables. It keeps well and flavors improve over time. I like to make this at the beginning of the week so that we have it as a healthy side salad in our lunch boxes or for dinner. The original recipe (Favorite Brand Name Vegetarian Cooking) added only walnuts and green onions, with half of the balsamic vinegar and olive oil. We like the extra vinaigrette and the texture that this assortment of vegetables added but it can be made to suit your own tastes. (Prep time includes refrigeration time)."

Original is 4 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (162.6 g)
Calories 155.9
Total Fat - 12.3 g
Saturated Fat - 1.5 g
Cholesterol - 0 mg
Sodium - 31 mg
Total Carbohydrate - 9.8 g
Dietary Fiber - 2.7 g
Sugars - 4.6 g
Protein - 2.6 g
Calcium - 43.7 mg
Iron - 1.1 mg
Vitamin C - 54.8 mg
Thiamin - 0.1 mg

Step by Step Method

Step 1

Preheat oven to 375F (190C, gas mark 5).

Step 2

Spread walnuts in an even layer over baking sheet. Bake 5 minutes or until lightly browned. Remove from oven and cool.

Step 3

Remove any debris from your lentils and rinse them.

Step 4

Combine 2 quarts of water and lentils in a large saucepan; bring to a boil over high heat. Cover; reduce heat to medium-low. Simmer 20-30 minutes or until lentils are tender, stirring occasionally. Lentils that have been on the shelf awhile may be drier and require a bit extra cooking time. I like to check my lentils after 20 minutes because I like them with a little chewiness. When cooked to you preference, drain lentils and discard liquid.

Step 5

While lentils cook dice the green onion, radishes, carrot, and celery.

Step 6

In a large bowl combine lentils, vegetables, parsley, vinegar, oil, salt, thyme and pepper; cover and refrigerate at least 1 hour or until cool.

Step 7

Stir in walnuts. Serve as is or atop lettuce leaves.

Tips

The French Green Lentils are best for this recipe because hey hold their shape well after cooking and have a peppery taste.
Brown lentils are best for soup yet would work in this salad however be sure to under-cook them a bit so that they don't turn mushy.
Red Lentils cook much more quickly and are softer too so are a better choice for soups and such.