Crunchy Lentil Salad

5.0(11)

Taken and adapted from Jeanne Lemlin's "Quick Vegetarian Pleasures" -- a superb cookbook that should be in every kitchen! This salad is so much more yummy than you might think from the list of in gredients ....

by KLHquilts·published 2007-02-08

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Lentil

Servings

(4–6)

Total time

20 min

prep 20 min

Calories / serving

201 kcal

Ingredients (14)

serves

1 cup lentils, rinsedlentils
5 cups waterwater
1 bay leafbay-leaf
2 celery ribs, finely dicedcelery
1 carrot, finely dicedcarrot
1/2 cup red onion, finely dicedred-onion
2 tablespoons minced fresh parsleyparsley
1/4 cup olive oil (garlic-infused is great)
2 tablespoons lemon juice (fresh is best)lemon
3 -5 garlic cloves, mincedgarlic
1/4 teaspoon dried thymethyme
1/4 teaspoon ground cumincumin
1 -2 teaspoon saltsalt
ground black pepperpepper

Instructions (4 steps)

01Combine lentils, water and bay leaf in saucepan. Bring to a boil and cook, uncovered for 15 minutes (or until lentils are tender but crunchy). Drain thoroughly.
02Mix lentils with minced celery, carrot, onion and parsley. NOTE: This salad is much better if you make sure all vegetables are finely diced; the flavors blend much better than if you've used a regular-to-large dice.

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Rich recipe — supports nutrition-aware planning.