Author: Dee McCaffrey
This salad can be eaten cold in warm/hot weather OR it can be eaten warm in cold weather. 
1 cup brown or green lentils
1 cup diced carrots
1 cup diced red onion
2 large cloves garlic, finely chopped
1 bay leaf
1/2 teaspoon dried thyme
2 Tablespoons lemon juice
1/2 cup diced celery
1/2 cup chopped fresh parsley
12 teaspoon sea salt
1/4 teaspoon freshly ground pepper


Add enough water to cover by at least 1 inch.

Bring to a boil; reduce heat and simmer, uncovered, until lentils are tender but not mushy, 15 to 20 minutes

Drain and remove bay leaf.

Add lemon juice, celery, parsley

Serve at room temperature.

servings (1/2 cup each)


No Description available


Preparation Time: 45 min Difficulty:very simple
Portions:8 servings Amount:
Country/Region: Costs per Portion:
Vegetarian:Yes lactose free:Yes
gluten free:Yes Calorie:
Fat: Protein:
Last Updated:Sat 22 Jun 2013 01:39:02 PM MST viewed:3950 times viewed