How to make The Healthy Cook’s crunchy lentil salad

The recipe in this post was developed by Kate Sherwood, The Healthy Cook. Have a comment, question, or idea? Email Kate at healthycook@cspinet.org.

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Crunchy Lentil Salad

No celery? Try radishes, carrots, or bell peppers for crunch. You can modify this flexible salad to suit what’s in your pantry and fridge.

Click here to see step-by-step instructions from Kate on our Instagram page.

Time: 15 minutes
Serves 4

1 tsp. lemon zest
2 Tbs. fresh lemon juice
1 tsp. dijon or whole-grain mustard
2 Tbs. minced red onion or shallot
2 Tbs. extra-virgin olive oil
½ tsp. kosher salt
2 cups cooked firm lentils (try French or black lentils)
1 cup sliced celery heart (or radishes, carrots, or bell peppers)
¼ cup chopped toasted walnuts (or any nuts you like)
¼ cup shaved Manchego, parmesan, or another hard cheese

  1. In a large bowl, whisk together the lemon zest, lemon juice, mustard, onion, oil, and salt.
  2. Toss with the lentils, celery, walnuts, and cheese.

Per serving (¾ cup):

  • Calories: 260
  • Total fat: 14 g
  • Sat fat: 3 g
  • Carbs: 23 g
  • Fiber: 9 g
  • Total sugar: 3 g
  • Added sugar: 0 g
  • Protein: 12 g
  • Sodium: 340 mg
Photo: Kate Sherwood/CSPI.

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