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French Lentil Salad

Lunch Salad

French Lentil Salad

Course Lunch, Salad
Servings 4


  • 1 1/2 Cups Dried Lentils Rinsed and sorted
  • 4 Green Onions Finely Chopped
  • 3 Tbl Balsamic Vinegar
  • 2 Tbl Chopped Fresh Parsley
  • 2 Tbl Extra Virgin Olive Oil
  • 1/2 Tsp Salt
  • 1/2 Tsp Dried Thyme
  • 1/4 Tsp Black Pepper
  • Lettuce Leaves Optional
  • 1/4 Cup Walnuts Toasted*


  • Combine 2 quarts water and lentils in large saucepan; bring to a boil over high heat. Reduce heat to low; cover and simmer 30 minutes or until lentils are tender, stirring occasionally. Drain lentils.
  • Combine cooked lentils, green onions, vinegar, parsley, oil, salt, thyme and pepper in large bowl; mix well. Cover and refrigerate 1 hour or until cool.
  • Serve on lettuce leaves, if desired. Top with toasted walnuts before serving.


*To toast walnuts, spread in single layer in heavy skillet.  Cook over medium heat 1 to 2 minutes, stirring frequently, until lightly browned.  Remove from skillet immediately.  Cool before using.

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