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Easy Spring Lentil Salad

A simple, protein-packed lentil salad bursting with color and flavor thanks to fresh asparagus, tender leeks and candied walnuts.
6 Servings - 45 min -
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Servings:6  | Calories:469 | Total Fat:27g  | Chol:0mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 27g
42 %
Sat Fat 4g
20 %
Total Carb 42g
14 %
Fiber 18g
72 %
Sugars 6g
Cholesterol 0mg
0 %
Sodium 828mg
35 %
Protein 18g
35 %
36% Green lentils
24% Nuts
21% Olive oil
18% Others combined
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.


1 1/2 cups (270g) French green lentils (preferably Le Puy)
1 bay leaf
2 tablespoons olive oil
1 large leek, roughly chopped (about 1 cup)
3/4 pound asparagus, tough ends trimmed, cut on diagonal into 1 inch pieces
kosher salt, to season
3 cloves garlic, minced
1 cup (60g) finely chopped fresh flat-leaf parsley
3 tablespoons chopped fresh tarragon
3/4 cup (85g) Diamond Nuts glazed walnuts, chopped
1/3 cup olive oil
3 tablespoons red wine vinegar
1 tablespoon honey
2 teaspoons Dijon mustard
1 teaspoon sea salt or kosher salt, plus more as needed
1 small shallot, peeled and minced

Directions : View recipe directions on
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