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This Mediterranean salad features Lentils — dry Chopped, Carrots — diced 1/4 c Olive oil, Garlic — minced 1/4 c Lemon juice, Bay leaf 1 teaspoon Salt. It delivers aromatic, well-seasoned taste, bright, zesty notes. Perfect for lunch, picnics, or as a light side dish. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
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Carrot /Lentil Salad #
Description
This Mediterranean salad features Lentils -- dry Chopped, Carrots -- diced 1/4 c Olive oil, Garlic -- minced 1/4 c Lemon juice, Bay leaf 1 teaspoon Salt. It delivers aromatic, well-seasoned taste, bright, zesty notes. Perfect for lunch, picnics, or as a light side dish. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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Dressing 1/2 ts Dried thyme 1/2 c Celery -- finely chopped 1/4 ts Pepper 1/4 c Fresh parsley -- finely In a Dutch oven,
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combine lentils, carrots, garlic and bay leaf.
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cover with 1 inch of water.
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Bring to a boil, then simmer 15 to 20 min.
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or until lentils are tender.
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Remove bay leaf; drain and cool.
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Meanwhile, combine all ingredients for dressing.
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Pour over lentil mixture.
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cover and refrigerate several hours
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 174.7kcal
- % Daily Value *
- Total Fat 2.4g4%
- Saturated Fat 0.4g2%
- Cholesterol 0.0mg0%
- Sodium 47.1mg2%
- Total Carbohydrate 37.2g13%
- Dietary Fiber 13.0g52%
- Sugars 3.9g
- Protein 7.9g16%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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