Lentil salad
User Reviews
5
Lentil salad
Description
Lentil Salad is made by simmering brown lentils with bay leaf and fresh thyme until tender but retaining a slight firmness. After cooking, the herbs are discarded, and the lentils are mixed with crunchy diced carrots, celery, red bell pepper, and red onion. Fresh parsley and minced garlic add herbaceous and pungent notes. The salad is dressed with lemon juice, olive oil, kosher salt, and fresh ground black pepper, which balance the earthiness of the lentils with brightness and a mild peppery heat. It can be served chilled or at room temperature, suitable for warm weather meals or as a healthy side dish.
The lemon juice offers acidity that enhances the lentils and vegetables, while the olive oil adds smoothness and binds the salad. The texture contrast between tender lentils and crisp vegetables provides a pleasing mouthfeel. This salad works well alongside grilled meats, as a vegetarian main with bread, or as part of a picnic spread.
If you prefer to use pre-cooked lentils, substitute around 3 cups cooked lentils to maintain proportions. The recipe yields approximately 4.5 cups of salad, enough to serve about 4 people as a side.
Ingredients
- 1 cup brown lentils dry
- 1 bay leaf
- 2 thyme sprigs, fresh
- 1 cup carrot finely diced
- 1/3 cup celery finely diced
- 1/4 cup red bell pepper finely diced
- 1/4 cup red onion finely diced
- 1/4 cup parsley minced
- 1 clove garlic (minced)
- 5 tbsp lemon juice
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- black pepper fresh ground
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
- The recipe makes around 4 1/2 cups, serving about four people.
- If using cooked lentils instead of dry, use 3 cups of cooked lentils to substitute correctly.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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