Carrot/Lentil Salad

Name: Carrot/Lentil Salad
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 6
Cuisine: Global
Ingredients: 1 bay leaf; 128 grams diced carrots; 51 grams finely chopped celery; 192 grams dried lentils, rinsed; 1 teaspoons dried thyme; 15 grams finely chopped fresh parsley; 2 garlic cloves, minced; 61 milliliters lemon juice; 54 milliliters olive oil; 0 teaspoons pepper; 1 teaspoon salt

Carrot/Lentil Salad takes around 25 minutes from beginning to end. This recipe makes 6 servings with 208 calories, 9g of protein, and 9g of fat each. This recipe covers 17% of your daily requirements of vitamins and minerals. Not It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet. If you have bay leaf, carrots, thyme, and a few other ingredients on hand, you can make it. It works well as a very reasonably priced side dish. Users who liked this recipe also liked Carrot and Lentil Salad, Lentil and Carrot Salad with Kale, and Roasted carrot, rocket & lentil salad.

Instructions

In a Dutch oven, combine lentils, carrots, garlic and bay leaf. Cover with 1 in. of water. Bring to a boil, then simmer 15-20 minutes or until lentils are tender.

Ingredients you will need

Bay Leaves