Lentil, walnut & apple salad with blue cheese

Puy lentils are healthy pulses that keep you fuller for longer – serve with Roquefort, Granny Smith apples, nuts and parsley

  • Prep:30 mins
    Cook:25 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 349
  • fat 13g
  • saturates 3g
  • carbs 33g
  • sugars 5g
  • fibre 11g
  • protein 25g
  • salt 1g


  • 250g Puy lentils
  • 1l chicken stock or water
  • 1 celery heart, finely chopped
  • 1 Granny Smith, peeled, cored and finely sliced
  • 2 shallots, finely sliced
  • 25g walnuts, toasted and chopped
  • 2 tbsp flat-leaf parsley, finely chopped
  • a few handfuls mixed leaf salad
  • 1 tbsp strong blue cheese, crumbled (we used Roquefort)
  • 2 tbsp extra-virgin olive oil or walnut oil
  • 2 tbsp red wine vinegar
  • 1 tsp Dijon mustard
  • 1 garlic clove, crushed


  1. Put the lentils and stock or water in a large saucepan and bring to the boil. Reduce the heat and simmer for 20-25 mins, or until al dente. Drain and pour into a bowl. Add the celery, apple, shallots, walnuts, parsley and salad leaves, then mix together well.

  2. To make the vinaigrette, put all the ingredients in a small glass jar with a lid. Season and shake well. Keep the lid on until ready to serve. Pour the dressing over the salad, toss well, then scatter over the blue cheese.

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