Lentil and walnut salad

This crunchy salad is delicious in the Summer or Winter. It is a nutritional powerhouse packed with fibre and folate. After a hearty serving of the lentil-packed salad, it's unlikely you will feel hunger pangs again for hours.

Lentil and walnut salad by Laura McLoughlin

Preparation time: minimum
Cooking time: 40 mins
Number of servings: 4

Nutrition information per serving:

Calories: 280
Sugar: 4g
Fat: 11g
Saturates: 1g
Salt: 1g


  • 200g of dried red lentils
  • 1 tbs of olive oil
  • 2 tbs of red wine vinegar
  • 2 cloves of garlic
  • 1 tsp of dijon mustard
  • 100g of walnuts
  • Mixed salad leaves


  1. Rinse the lentils under cold water, then place in a pan, cover and bring to a boil. Simmer for 30-40 minutes or until the lentils are just tender.
  2. Drain the lentils and, while they are still warm, stir in the oil (walnut oil could be used here if preferred), vinegar, crushed garlic and mustard.
  3. Set aside to cool.
  4. When ready to serve, toss the salad leaves together with the lentils and walnuts.

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