Lunch
Lentil salad with walnuts
Lentils, rocket, walnuts and a squeeze of lemon.
Cooking mode in the app: one step at a time, with gentle timers.
Covers
Protein, fibre, iron, folate, vitamin K, vitamin E, healthy fats, unsaturated fats
LeafUp › Plates › Lentil salad with walnuts
You need (serves 2)
- A tin of green lentils (400 g)
- Two handfuls of rocket (about 40 g)
- A small handful of walnuts (about 30 g)
- Half a red onion, finely sliced
- Juice of half a lemon
- Two spoons of rapeseed or olive oil (2 tbsp)
- A teaspoon of mustard
- Parsley
How to make it
- Rinse and drain the lentils.
- Whisk the lemon juice, oil and mustard in a bowl.
- Toss in the lentils, onion, rocket and walnuts, and finish with parsley.
Allergens This plate contains tree nuts, mustard. Always check product labels, as brands vary.
Good to know
Dried red kidney beans must be soaked and boiled hard before eating; see Basics. Tinned beans are safe as they are.
Taking a blood thinner such as warfarin? Greens are rich in vitamin K. Keep the amount you eat steady rather than suddenly eating much more, and ask your doctor.
Allergic to nuts or peanuts? Use the nut-free filter on Plates, and seeds only if they are safe for you. Whole nuts are a choking risk for children under 5.
LeafUp gives general food guidance for adults. It is not medical or dietary advice. With a health condition, during pregnancy or with allergies, ask your doctor or a dietitian.
