Lentil and Walnut Salad



Published by Harmony Books

This image courtesy of Joseph DeLeo

This is the perfect accompaniment to grilled meats.

6 servings



Total Timeunder 15 minutes

Make Ahead RecipeYes

OccasionCasual Dinner Party, Family Get-together

Recipe Courseside dish

Dietary Considerationegg-free, gluten-free, kosher, lactose-free, low calorie, peanut free, soy free, vegan, vegetarian

Mealdinner, lunch

Type of Dishsalad


  • ¼ cup vegetable oil
  • 2 tablespoons balsamic vinegar
  • Salt and freshly ground black pepper to taste
  • 3 cups cooked lentils, drained
  • ½ cup chopped walnuts
  • ½ medium red bell pepper, cored, seeded, and finely chopped (generous 1/3 cup)
  • ¼ cup chopped fresh parsley
  • 1 scallion, finely chopped (about 2 tablespoons)


  1. In a medium bowl, whisk together the oil, vinegar, salt, and black pepper.

  2. Stir in the lentils, walnuts, bell pepper, parsley, and scallion. Taste and adjust seasoning.


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