Lunch: Walnut Lentil Salad

This is a great salad to use up veggies in your fridge. Try adding chopped cucumber, broccoli, peapods or carrots to this salad. You could also try mixing in leftover proteins like grilled chicken, shrimp or tofu.

This recipe includes superfoods such as:

Lemon, Honey, Nuts, Walnuts

Ingredients

2 cups lentils (can use any color)
6 cups water
Zest and juice of 1 large lemon
1 clove garlic, minced or grated
1 Tbsp minced fresh parsley
1 tsp sweet curry powder
1 Tbsp honey
1/4 cup olive oil
1 medium yellow or orange bell pepper, seeded and diced
1 cup grape tomatoes, halved
1/2 cup toasted chopped walnuts
2 cups mesclun or mixed baby field greens

Instructions

Rinse the lentils in a fine mesh sieve under cold running water until the water runs clear.
Add the lentils and 6 cups of water to a large stock pot and bring the water to a boil. Once boiling, reduce the heat and simmer for 10 minutes. Drain the lentils, run under cold water to cool, and drain well.
In a large salad bowl, whisk together the lemon zest and juice, garlic, parsley, curry powder, honey, and olive oil.
Add the remaining ingredients and toss to coat.
MAKE IT GLUTEN-FREE: Confirm all ingredients are gluten-free and this recipe can be made gluten-free.
Choices/Exchanges: 2 Starch, 1 Nonstarchy Vegetable, 1 Lean Protein, 1 1/2 Fat

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