Crunchy Lentil Salad
photo by ANN N.
- Ready In:
- 20mins
- Ingredients:
- 14
- Serves:
-
4
ingredients
- 236.59 ml lentils, rinsed
- 1182.95 ml water
- 1 bay leaf
- 2 celery ribs, finely diced
- 1 carrot, finely diced
- 118.29 ml red onion, finely diced
- 29.58 ml minced fresh parsley
- 59.14 ml olive oil (garlic-infused is great)
- 29.58 ml lemon juice (fresh is best)
- 3-5 garlic cloves, minced
- 1.23 ml dried thyme
- 1.23 ml ground cumin
- 4.92-9.85 ml salt
- ground black pepper
directions
- Combine 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.
- Mix 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.
- Mix the dressing: Mix olive oil, lemon juice, garlic, thyme, cumin, salt and pepper. Pour over lentils and toss.
- You can serve this right away, but the flavors blend beautifully if you refrigerate for a day or two. Serve at room temperature.
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Reviews
-
Love this salad, great to have in the fridge for quick meals. I agree about the baby beluga/ black lentils-- they are perfect for this. Colors are festive, and the black lentils hold their shape so well. Trader Joes has excellent precooked baby belugas which make the recipe even faster & easier. After letting the salad marinate overnight in the fridge, I corrected the seasoning with lots more lemon juice and more cumin. I would never had thought to use cumin, but it's PERFECT and brings the whole dish together. Great salad, looks festive over baby greens. Now a staple!
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RECIPE SUBMITTED BY
<p>My husband and I live in Cambridge MA with our dog Archie. <br /> <br />I used to be a mediocre cook, with little interest in cooking ... then I joined Weight Watchers in Oct. 2006. I finally realized that to maintain my weight, I needed to find lots of extremely yummy, healthy foods that I enjoyed eating -- and the best way to do that is to learn to cook, and to learn to enjoy cooking. This web site has been 95% responsible for getting me there! <br /> <br />As of Oct. 2007, I am a lifetime member of Weight Watchers, having lost 70 pounds and weighing less than I've ever weighed as an adult. I owe a lot of it to the recipes I've found here! <br /> <br />Re: rating recipes -- I only give out five and four stars, and very occasionally three stars. I don't see any point in giving lower scores; I can't be sure a recipe has turned out badly because of something I've done. Besides, even if I don't like it, the next person might -- and if they see a one-star review, they'll never bother to try it. So I review the ones I've loved, and don't say anything about the ones that didn't work for me. <br /> <br />Hooray for vegetables! <br /> <br />. <br /> <br /> <br /><img src=http://i23.photobucket.com/albums/b399/susied214/projects/200_PACpic.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket /> <br /> <br /><img src=http://i42.photobucket.com/albums/e347/Saturn6666/KiwiDutch/3chefstag1.jpg alt= /> <br /> <br /><img src=http://i3.photobucket.com/albums/y53/DUCHESS13/Zaar%20World%20Tour%203/ZWT3-Participation.gif alt= /> <br /> <br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket /> <br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/smPACp.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket /> <br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/PAC08Main.jpg border=0 alt=Photobucket /></p>