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Lentil salad
This healthy Lentil Salad with cooked lentils and diced carrots, celery, bell pepper, onion, parsley, and lemon juice is perfect for making ahead for lunch!
Ingredients
- 1 cup dry brown lentils (*)
- 1 bay leaf
- 2 sprigs fresh thyme
- 1 cup finely diced carrots
- 1/3 cup finely diced celery
- 1/4 cup finely diced red bell pepper
- 1/4 cup finely diced red onion
- 1/4 cup minced parsley
- 1 clove garlic (minced)
- 5 tbsp lemon juice
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- fresh ground black pepper
Instructions
- In a medium saucepan combine lentils, bay leaf, and thyme.
- Add enough water to cover by 1 inch.
- Bring to boil, reduce heat and simmer uncovered until lentils are tender but not mushy, about 16 to 20 minutes.
- Drain lentils and discard bay leaf and thyme.
- Place in a large work bowl with carrots, celery, red pepper, red onion, parsley, garlic, lemon juice, olive oil, salt and pepper.
- Toss to combine and serve chilled or room temperature.
Notes
Makes 4 1/2 cups.
*If you want to use cooked lentils, use 3 cups.
Nutrition
Serving: 1scant cup, Calories: 181kcal, Carbohydrates: 29.5g, Protein: 10g, Fat: 3.5g, Saturated Fat: 0.5g, Sodium: 251mg, Fiber: 5.5g, Sugar: 3g
- WW Points: 1