Go Back
Print
Recipe Image
Instruction Images
Notes
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Lentil salad
4.96
from
61
votes
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!
Prep Time:
15
minutes
mins
Cook Time:
20
minutes
mins
Total Time:
35
minutes
mins
Yield:
5
servings
Course:
Lunch, Salad
Cuisine:
American
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:
1
scant cup
,
Calories:
181
kcal
,
Carbohydrates:
29.5
g
,
Protein:
10
g
,
Fat:
3.5
g
,
Saturated Fat:
0.5
g
,
Sodium:
251
mg
,
Fiber:
5.5
g
,
Sugar:
3
g
- WW Points:
1