Lentil salad
User Reviews
5.0
237 reviews
Excellent
Lentil salad
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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!
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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.
- Makes 4 1/2 cups.
- *If you want to use cooked lentils, use 3 cups.
Nutrition Information
Show Details
Serving
1scant cup
Calories
181kcal
(9%)
Carbohydrates
29.5g
(10%)
Protein
10g
(20%)
Fat
3.5g
(5%)
Saturated Fat
0.5g
(3%)
Sodium
251mg
(10%)
Fiber
5.5g
(22%)
Sugar
3g
(6%)
Nutrition Facts
Serving: 5servings
Amount Per Serving
Calories 181 kcal
% Daily Value*
| Serving | 1scant cup | |
| Calories | 181kcal | 9% |
| Carbohydrates | 29.5g | 10% |
| Protein | 10g | 20% |
| Fat | 3.5g | 5% |
| Saturated Fat | 0.5g | 3% |
| Sodium | 251mg | 10% |
| Fiber | 5.5g | 22% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
237 reviews
Excellent
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