Walnut Lentil Salad

  • Prep: 10
  • Serves: 6

Ingredients

  • 1 x 400g can no-added-salt brown lentils, drained
  • 1/2 clove garlic, chopped
  • 2 spring onions (including green tops), sliced
  • 1 bunch English spinach leaves, shredded
  • 150 g reduced-fat feta cheese, crumbled
  • 1 punnet cherry tomatoes, halved
  • 2 tbs walnuts, chopped
  • 1/2 cup low-fat Italian salad dressing

Method

  1. Combine lentils, garlic, onion, spinach and feta in a mixing bowl.
  2. Add tomatoes, walnuts and dressing.

Hint
Make your own low-fat Italian dressing by mixing juice from ½ lemon with 1 tablespoon of olive oil and a little Dijon mustard.

Recipe from Healthy Food Fast © State of Western Australia, 2012. Reproduced with permission.

Variations

  • Use 250g cooked green beans instead of spinach.
  • Replace canned lentils with 1 1/2 cups cooked lentils. Always rinse lentils and pick out stones before cooking. Cook according to packet instructions. Be careful not to overcook as they will go mushy.

Nutrition information

per serving per 100g
Energy 523.1 kJ 345.3 kJ
Protein 11.2 g 7.4 g
Fat, total 6.1 g 4 g
— saturated 2.6 g 1.7 g
Carbohydrate 4.9 g 3.2 g
— sugars 1.4 g 0.9 g
Fibre 3.1 g 2.1 g
Sodium 294.1 mg 194.1 mg

LiveLighter ®© State of Western Australia 2022, reproduced with permission.