Diabetes Care & Education

Home Sitemap Contact Us FAQs

Marle’s Lentil Salad


  • 2 tbsp olive oil
  • 2 tbsp chopped onions
  • 1 cup water
  • ½ cup vegetable broth
  • 1 cup dry lentils
  • ½ tsp black pepper
  • 1 bay leave
  • ½ cup cashew nuts
  • 10 green olives, pitted (the best tasting ones you can fine)


  1. Heat oil and sautee onions in it.
  2. Add water, vegetable broth and take it to a boil.
  3. Add lentils, pepper, and a bay leaf.
  4. Cover, leave it at low heat until fully cooked and water has been fully absorbed by the lentils. Add more water if needed to cook further.
  5. Chop cashew nuts and olives.
  6. Mix it all together. Serve cold as part of a salad with spring mix and tomatoes, and/or a side dish..


Total fat may be slightly higher than the sum of individual fat totals due to rounding or lack of available information (some food items in the software do not have an indicated breakdown of mono- and polyunsaturated fats).

Courtesy of:
Raquel Pereira MS RD LD

Nutrition Facts Servings Per Recipe: 6
Amount Per Serving Calories 222
Total Fat 10.8g
Saturated Fat 1.8g
Monounsaturated Fat 1.5g
Polyunsaturated Fat 6.9g
Sodium 211.7mg
Total Carbohydrate 22.6g
Dietary Fiber 10.3g
Protein 10.8g

Exchanges per Serving

1 Starch
1 Lean Protein
2 Fat
1 Carbohydrate Choice