Crunchy Lentil Walnut Salad

Brighten up your mealtime with this vibrant and hearty Crunchy Lentil Walnut Salad! Packed with protein-rich lentils, toasted walnuts, and a medley of fresh, crisp vegetables like cherry tomatoes, cucumber, and red onion, this nutritious salad is as satisfying as it is flavorful. Tossed in a tangy red wine vinegar and Dijon mustard dressing, every bite bursts with a perfect balance of earthiness, crunch, and zesty freshness. Ready in under 45 minutes, this easy-to-make dish is perfect as a wholesome main course or a colorful side for your favorite grilled proteins. Whether served straight away or chilled for a refreshing twist, this crunchy lentil salad is a must-try for healthy meal prepping or entertaining guests.

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 cup Lentils
• 3 cups Water
• 0.5 teaspoon Salt
• 0.75 cup Walnuts
• 1 cup Cherry tomatoes
• 1 medium Cucumber
• 0.25 cup Red onion
• 0.25 cup Fresh parsley
• 3 tablespoons Olive oil
• 2 tablespoons Red wine vinegar
• 1 teaspoon Dijon mustard
• 1 clove Garlic
• 0.25 teaspoon Black pepper

Directions

Step 1

Rinse the lentils under cold water and pick out any debris.

Step 2

In a medium saucepan, combine 1 cup of lentils, 3 cups of water, and 0.5 teaspoon of salt. Bring to a boil over medium-high heat.

Step 3

Reduce the heat to low and simmer uncovered for 20-25 minutes, or until the lentils are tender but not mushy.

Step 4

Drain the lentils in a colander and let them cool slightly.

Step 5

While the lentils cook, toast the walnuts in a dry skillet over medium heat for 3-5 minutes, tossing frequently, until fragrant and lightly browned. Set aside to cool, then roughly chop.

Step 6

Wash and halve the cherry tomatoes. Peel and dice the cucumber. Thinly slice 0.25 cup of red onion. Chop 0.25 cup of fresh parsley. Place all the veggies in a large mixing bowl.

Step 7

In a small bowl, prepare the dressing by whisking together 3 tablespoons of olive oil, 2 tablespoons of red wine vinegar, 1 teaspoon of Dijon mustard, 1 minced clove of garlic, 0.25 teaspoon of black pepper, and a pinch of salt to taste.

Step 8

Add the cooked lentils and toasted walnuts to the bowl of vegetables.

Step 9

Pour the dressing over the salad and toss gently to combine.

Step 10

Serve immediately or chill in the refrigerator for 15-20 minutes for the flavors to meld. Enjoy!

Nutrition Facts

Serving size	(1482.4g)

Amount per serving	% Daily Value*
Calories	1374.1

Total Fat 115.1g	0%
Saturated Fat 13.9g	0%
Polyunsaturated Fat 51.7g
Cholesterol 0mg	0%
Sodium 1747.4mg	0%
Total Carbohydrate 65.9g	0%
Dietary Fiber 23.7g	0%
Total Sugars 14.6g
Protein 32.9g	0%

Vitamin D 0IU	0%
Calcium 255.4mg	0%
Iron 10.8mg	0%
Potassium 1902.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 72.4%

Protein: 9.2%

Carbs: 18.4%