Mediterranean Lentil Salad

August 30, 2016

119

This is a delicious lentil salad that’s wonderful when served as a side as well as nutritiously satisfying when served as a main. This recipe makes a huge batch because we’d suggest you consider making it ahead of time as a side dish to pair with your meat or seafood throughout the week.

16 ounces green or brown lentils, rinsed
2 cups carrots, finely diced and divided
2 cups red onions, finely diced and divided
4 cloves garlic
1 bay leaf
1 sprig fresh thyme or 1 teaspoon dried thyme
5 cups water
1 cup celery, finely diced
1 cup tomatoes, diced
1/4 cup fresh cilantro, chopped
2 stems green onion, chopped
2 tablespoons fresh basil leaves, chopped

For the dressing:
1/4 cup extra virgin olive oil
1/4 cup freshly squeezed lemon juice
3 tablespoons Dijon mustard
2 teaspoons sea salt
1 teaspoon ground black pepper

In a medium saucepan, combine lentils, 1 cup carrots, 1 cup red onions, garlic, bay leaf, thyme and 5 cups water. Bring to a boil and then reduce heat to low; simmer for 20-25 minute until lentils are...
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Nutritions

Calories
133

Sodium
872mg
36% DV

Fat
12g
18% DV

Protein
3g
7% DV

Carbs
16g
5% DV

Fiber
5g
21% DV