This lentil salad takes on a nice refreshing flavor and texture thanks to the addition of crunchy celery with a bright lemon dressing.
Ingredients
- dry brown lentils: 1 cup
- carrots: 1 cup (diced)
- red onion: 1 cup (diced)
- garlic: 2 clove (minced)
- bay leaf: 1 piece
- thyme: 0.5 tsp (dried)
- lemon juice: 2 Tbsp
- celery: 0.5 cup (diced)
- parsley: 0.25 cup (chopped)
- salt: 1 tsp
- ground black pepper: 0.25 tsp
- olive oil: 0.25 cup
Metric Conversion
Stages of cooking
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Combine lentils, carrots, onion, garlic, bay leaf, and thyme in a saucepan. Add enough water to cover by 1 inch; bring to a boil, reduce heat and simmer uncovered for 15 to 20 minutes or until lentils are tender but not mushy.
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Drain lentils and vegetables and remove bay leaf. Add olive oil, lemon juice, celery, parsley, salt and pepper. Toss gently to mix and serve at room temperature.
