This lentil salad is packed full of flavour and perfect for packed lunches or summer picnics. It's full of fibre, so it's nutritious and delicious.
10 people made this
2 carrots, thinly sliced
2-4 stalks celery, chopped
150g chopped walnuts
a handful of freshly chopped mint
a pinch of salt
some freshly ground black pepper
4 tablespoons walnut oil
4 tablespoons wine vinegar or white balsamic vinegar
Method Prep:10min › Cook:25min › Ready in:35min
Place the lentils in a saucepan, add salt and pour in enough water to cover the lentils. Bring to a boil, cover, reduce heat and simmer for 25 minutes, or until the lentils are al dente (but not mushy).
Drain and set aside to cool completely.
Transfer into a bowl and mix with carrots, celery, walnuts and fresh mint. Add walnut oil, vinegar, salt and pepper and mix well.