Mediterranean Lentil Salad

Mediterranean Lentil Salad

92 Reviews 5 Pics
  • Prep

    10 m
  • Cook

    20 m
  • Ready In

    30 m
jen
Recipe by  jen

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

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Ingredients

Adjust Servings

Original recipe yields 8 servings

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Directions

  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.
  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.

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Reviews (92)

Rate This Recipe
COUNTRYMAMA2
116

COUNTRYMAMA2

Very yummy recipe. I make it with 16 oz of lentils, triple the other ingredients, and I add about 3T cumin, 1T curry to the lentils as they cook. I find the lentils take about 35-40 min to cook. It is a fabulous recipe to make in advance, and lasts quite a while. One of my family's favorites - thanks!

Amanda K.
65

Amanda K.

This was delicious! I made this once following the recipe, and we thought it was good. I tried it again and added a few things. Instead of olive oil, I used fat free italian dressing. I also added a tablespoon of apple cider vinegar and 2 diced tomatoes. Yum!

JOSEPHINE13
58

JOSEPHINE13

So good I made it twice this week! I didn't use the Bay Leaf or the Celery, as I had none, but I did add a couple of pinches of Celery Seed which seemed to really boost the flavor. I also made extra dressing, as it was a little dry at first. I used Puy Lentils(French) , and it was fabulous!!!

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 147 cal
  • 7%
  • Fat
  • 7.1 g
  • 11%
  • Carbs
  • 16.2 g
  • 5%
  • Protein
  • 6 g
  • 12%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 453 mg
  • 18%

Based on a 2,000 calorie diet

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