Lentil Salad Recipe

Lentil Salad
Lentil Salad

Lentil Salad Recipe

Lentil Salad

This healthy salad is made with cooked lentils and diced fresh diced carrots, celery, bell pepper, onion, parsley and lemon juice – perfect to make ahead for lunch for the week as the flavors only get better overnight.


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



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.

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.



Makes 4 1/2 cups.

Keywords: Lentil Salad

Written by antoine

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