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


  • calories 349
  • carbs 33
  • saturated fat 3
  • sugar 5
  • protein 25
  • fat 13
  • fibre 11
  • salt 1


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.