Lentil Vegetable Salad

This comforting Lentil Vegetable Salad combines the earthy richness of red lentils with the crisp freshness of carrots and celery. Simmered in chicken broth with aromatic bay leaf, marjoram, and thyme, the lentils become tender and flavorful. A simple dressing of virgin olive oil ties the ingredients together, creating a dish that is both nutritious and satisfying. It serves beautifully as a warm side dish, a light lunch, or a picnic staple. The combination of soft lentils and crunchy vegetables offers a delightful textural contrast, while the herb-infused broth ensures every bite is packed with savory depth. It is an easy, wholesome meal that highlights simple, high-quality ingredients.

Cooking Method: Boiling, Stewing, Stir Frying

Cuisine: Mediterranean

Courses: Salads

Difficulty: Intermediate

Servings: 6

Calories: 767.0

Dietary: Diabetic, Gluten-free

Description

This comforting Lentil Vegetable Salad combines the earthy richness of red lentils with the crisp freshness of carrots and celery. Simmered in chicken broth with aromatic bay leaf, marjoram, and thyme, the lentils become tender and flavorful. A simple dressing of virgin olive oil ties the ingredients together, creating a dish that is both nutritious and satisfying. It serves beautifully as a warm side dish, a light lunch, or a picnic staple. The combination of soft lentils and crunchy vegetables offers a delightful textural contrast, while the herb-infused broth ensures every bite is packed with savory depth. It is an easy, wholesome meal that highlights simple, high-quality ingredients.

Ingredients

1 cup Red lentils
3 cups Chicken Broth
1 piece Bay Leaf
1/4 teaspoon Dried marjoram
1/4 teaspoon Dried thyme
1 teaspoon Virgin olive oil
1 medium Carrot, chopped
1 medium Celery stalk, chopped

Directions

1
Rinse the red lentils thoroughly under cold water until the water runs clear.
2
In a medium saucepan, combine the rinsed lentils, chicken broth, bay leaf, dried marjoram, and dried thyme.
3
Bring the mixture to a boil over medium-high heat, then reduce heat to low and simmer uncovered for 15 to 20 minutes, or until lentils are tender and most of the liquid is absorbed.
4
While the lentils are cooking, chop the carrot and celery stalk into small, uniform pieces.
5
Remove the bay leaf from the lentil mixture and discard.
6
Transfer the cooked lentils to a large serving bowl and allow them to cool slightly.
7
Add the chopped carrot and celery to the bowl with the lentils.
8
Drizzle the virgin olive oil over the salad and toss gently to combine all ingredients evenly.
9
Serve warm or at room temperature.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 767.0kcal

% Daily Value *
Total Fat 25.0g39%
Saturated Fat 6.4g32%
Cholesterol 160.2mg54%
Sodium 178.8mg8%
Total Carbohydrate 82.1g28%
Dietary Fiber 7.6g31%
Sugars 61.5g
Protein 50.9g102%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For a vegetarian version, substitute vegetable broth for the chicken broth.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The flavors often improve after sitting overnight.

If the lentils become too dry during cooking, add a splash of water or broth to reach your desired consistency.

Garnish with fresh parsley or a squeeze of lemon juice for added brightness before serving.

Keywords: lentil, salad, vegetable, carrot, celery, chicken broth, mediterranean, healthy, protein, fiber, side dish, lunch, herbs, thyme, marjoram, olive oil, easy, simmered, red lentils

Read it online: https://www.chefs-mate.com/recipe/lentil-vegetable-salad-2/