Lentil Salad - Skinnytaste

By sheilaolim

Servings: 5 • Size: scant cup • Old Points: 1 pts • Points+: 3 pts
Calories: 102 • Fat: 3 g • Carb: 20 g • Fiber: 9 g • Protein: 7 g • Sugar: 1 g
Sodium: 255 mg • Cholesterol: 0 mg

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

Details

Adapted from skinnytaste.com

Preparation

Step 1

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.