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

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

Time: 15 minutes
Serves: 4

Ingredients

  • 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

Instructions

  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.

Nutrition Information

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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