Warm Lentil Salad with Walnuts, Green Beans, and Red Onion
- Number of Servings: 4
Ingredients
Dressing:1/4 c olive oil2 TBSP red wine vinegar1/2 tsp Dijon mustard2 garlic cloves, pressed or minced2 tsp fresh thyme, or 1/2 tsp dried1/2 tsp saltpepper, to taste1 tsp olive oil1 large red onion, halved vertically and thinly sliced1 tsp red wine vinegar1/2 lb green beans, cut into 2-inch lengths (2 cups)1 1/2 c lentils1/2 c chopped walnuts1/4 c chopped fresh parsleylettuce leaves (optional, not in nutrition info)
1.) COmbine all the ingredients for the dressing in a screw-top jar and shake vigorously. Set aside.
2.) Heat the teaspoon of oil in a medium-size skillet. Add the red onion and sauté 2 minutes. To set the color, sprinkle the vinegar over the onions and toss well. Sauté about 5 more minutes, or just until they become tender yet still crunchy. Remove from the heat.
3.) Bring about 6 c water to a boil in a 3-qt saucepan. Drop in the green beans and let the water return to a boil. Cook 5 minutes, or until tender yet still bright green. Remove the green beans with a slotted spoon and place in a medium-size bowl. Pour on 1 tablespoon of dressing and set aside. Keep the water in the saucepan boiling.
4.) Drop the lentils into the boiling water. After the water returns to a boil, cook the lentils, partially covered, for 15 to 20 minutes. Stir occasionally. The lentils are done when they are tender and still a tad crunchy. Do not let them get all mushy. Drain in a colander, then transfer to a large serving bowl. Pour on the dressing, toss well, and stir in the walnuts.
5.) When the lentils are warm, not hot, stir in the green beans, red onions, and parsley. Serve as is or on a few lettuce leaves.
Serves 4.
Number of Servings: 4
Recipe submitted by SparkPeople user ILLUDWINNEPOOH4.
2.) Heat the teaspoon of oil in a medium-size skillet. Add the red onion and sauté 2 minutes. To set the color, sprinkle the vinegar over the onions and toss well. Sauté about 5 more minutes, or just until they become tender yet still crunchy. Remove from the heat.
3.) Bring about 6 c water to a boil in a 3-qt saucepan. Drop in the green beans and let the water return to a boil. Cook 5 minutes, or until tender yet still bright green. Remove the green beans with a slotted spoon and place in a medium-size bowl. Pour on 1 tablespoon of dressing and set aside. Keep the water in the saucepan boiling.
4.) Drop the lentils into the boiling water. After the water returns to a boil, cook the lentils, partially covered, for 15 to 20 minutes. Stir occasionally. The lentils are done when they are tender and still a tad crunchy. Do not let them get all mushy. Drain in a colander, then transfer to a large serving bowl. Pour on the dressing, toss well, and stir in the walnuts.
5.) When the lentils are warm, not hot, stir in the green beans, red onions, and parsley. Serve as is or on a few lettuce leaves.
Serves 4.
Number of Servings: 4
Recipe submitted by SparkPeople user ILLUDWINNEPOOH4.
Nutritional Info Amount Per Serving
- Calories: 339.2
- Total Fat: 23.7 g
- Cholesterol: 0.0 mg
- Sodium: 21.6 mg
- Total Carbs: 25.2 g
- Dietary Fiber: 9.5 g
- Protein: 10.5 g
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