Mediterranean Lentil Salad

This is a delicious lentil salad, that keeps very well in the refrigerator.

Step: 1

In a saucepan combine lentils, carrots, onion, garlic, bay leaf, and thyme. Add enough water to cover by 1 inch. Bring to boil, reduce heat and simmer uncovered for 15 to 20 minutes or until lentils are tender but not mushy.

Step: 2

Drain lentils and vegetables and remove bay leaf. Add olive oil, lemon juice, celery, parsley, salt and pepper. Toss to mix and serve at room temperature.

Per Serving: 147 calories; protein 6g; carbohydrates 16.2g; fat 7.1g; sodium 452.8mg.

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