LENTIL SALAD

102 Cals 7 Protein 20 Carbs 3 Fats
TOTAL TIME:
45 mins
YIELD:5 SERVINGS
COURSE:Lunch, Salad
CUISINE:American
This healthy salad is made with cooked lentils and diced fresh diced carrots, celery, bell pepper, onion, parsley and lemon juice – perfect to make ahead for lunch for the week as the flavors only get better overnight.
INGREDIENTS
1 cup dry brown lentils
1 bay leaf
2 sprigs fresh thyme
1 cup finely diced carrots
1/3 cup finely diced celery
1/4 cup finely diced red bell pepper
1/4 cup finely diced red onion
1/4 cup minced parsley
1 clove garlic, minced
5 tbsp lemon juice
1 tablespoon olive oil
1 teaspoon kosher salt
fresh ground black pepper
INSTRUCTIONS
In a medium saucepan combine lentils, bay leaf, and thyme.
Add enough water to cover by 1 inch.
Bring to boil, reduce heat and simmer uncovered until lentils are tender but not mushy, about 16 to 20 minutes.
Drain lentils and discard bay leaf.
Place in a large work bowl with carrots, celery, red pepper, red onion, parsley, garlic, lemon juice, olive oil, salt and pepper.
Toss to combine and serve chilled or room temperature.
Makes 4 1/2 cups.
Calories: 102kcal, Carbohydrates: 20g, Protein: 7g, Fat: 3g, Sodium: 255mg, Fiber: 9g, Sugar: 1gBlue Smart Points:1Green Smart Points:4Purple Smart Points:1Points +:3