I’m reading more and more lately about the importance of a vegetarian diet for our bodies and the planet. I know that the healthier we eat the better our bodies run, which is especially true when it comes to children. I get a lot of emails from people with misconceptions about vegetarian diets. Chief among them are concerns about vegetarians not getting enough protein. To the contrary, by incorporating legumes (e.g. beans, lentils, peas, soy, and peanuts) into their diets and combining them with grains, vegetarians get all the protein they need.

We’ve been trying to eat a lot more legumes in our house lately and lentils are at the top of the list. Not only are they inexpensive and fast to prepare, they’re an incredible source of protein, dietary fiber and amino acids. They’re also inexpensive, which is a bonus when you’re trying to stretch your food budget.

The combination of the sweet of the fruit and the crunch of the nuts with the soft texture of the lentils makes a nutritious dish that my family flipped for — and no one asked where the meat was!


Cranberry Lentil Salad

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Author: Catherine McCord
Cook Time 25 minutes
Total Time 25 minutes


  • 1 Cup Lentils
  • 1/2 Cup dried cranberries
  • 1/4 Cup Parsley, chopped
  • 1 Tsp kosher salt
  • 1/2 Cup walnuts, chopped
  • Juice of 1 Small Lemon
  • 2 Tbsp olive oil



    Sodium: 400mg | Sugar: 8g | Fiber: 11g | Calories: 250kcal | Fat: 11g | Protein: 10g | Carbohydrates: 29g
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    About the Author

    Catherine is a mama of three. A Kentucky girl living in California. Here’s what I know: all kids can be great eaters and mealtime must be easy. I create simple, healthy recipes the whole family will love.


    1. Catherine, your recipes are sooo good. Each and every one of it. I love the fact that they are easy, simple, nutritious yet full of flavor.

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