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Mediterranean Lentil Salad

4

30 min

Mediterranean Lentil Salad

Mediterranean Lentil Salad Photo 1

Time

30 min

Serving

8 persons

Calories

147

Rating

4.00★ (184)

Cuisine

Author: Victoria Buriak
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

Mediterranean Lentil Salad Photo 21
Mediterranean Lentil Salad Photo 32
  1. 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.
    Mediterranean Lentil Salad Photo 2
  2. 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.
    Mediterranean Lentil Salad Photo 3

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