Camaleo← Recipes
Green lentil salad with carrots and walnuts
Dress the lentils while still warm: that is when they soak up the vinaigrette; cold, they let it slide off.
Cold dish · 4 servings · Prep time 35 min
Per serving
Calories379kcal
Protein21g
Carbs38g
Fat13g
Ingredients
- 300 gGreen lentils
- 150 gCarrots
- 40 gSpring onions
- 30 gWalnuts
- 15 gMustard
- 20 mlCider vinegar
- 30 mlOlive oil
- 15 gFresh parsley
Method
- Rinse the lentils and cook them for 20 to 25 minutes in three times their volume of unsalted water: they should stay firm.
- Whisk the mustard, vinegar, oil and salt.
- Drain the lentils and toss them warm with the dressing.
- Add the finely diced carrots, sliced spring onion, parsley and chopped walnuts.
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Indicative values computed from the ANSES Ciqual food table. They vary with the products used and the cooking.