Nutritional Wisdom with Carly Pollack

Lentil Salad

Skinny Taste
Lentil Salad Lentil Salad

1/2 cup brown lentils
1 bay leaf
1 sprig fresh thyme
1/2 cup carrots, diced
1/4 cup red bell pepper, diced
1/4 cup celery, diced
1/4 cup red onion, diced
3 tbsp parsley, chopped
1 clove garlic, minced
2 1/2 tbsp lemon juice
1/2 tbsp extra virgin olive oil
1/2 tsp sea salt
black pepper, to taste

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.

2-3 Servings

Recipe Credit