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

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

147.4 calories; 6 g protein; 16.2 g carbohydrates; 0 mg cholesterol; 452.8 mg sodium. Full Nutrition

Reviews (139)

Read More Reviews

Most helpful positive review

Rating: 4 stars
06/11/2005
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! Read More
(141)

Most helpful critical review

Rating: 3 stars
09/29/2005
Good but won't "wow". Wholesome not for entertaining. Read More
(13)
182 Ratings
  • 5 star values: 101
  • 4 star values: 56
  • 3 star values: 17
  • 2 star values: 6
  • 1 star values: 2
Rating: 4 stars
06/10/2005
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! Read More
(141)
Rating: 5 stars
11/06/2003
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! Read More
(76)
Rating: 5 stars
05/26/2005
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!!! Read More
(67)
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Rating: 5 stars
10/19/2010
5 stars when made with raw vegetables. I made it once as written and then again by cooking the lentils only with the bay leaf and keeping the rest of the ingredients raw. I liked it much better with the fresh raw ingredients. I use about half the onion and garlic called for though. Love the fresh lemon juice and olive oil dressing and have at times sub'd out the lemon juice for red wine vinegar! Seasoning/spice can be altered to taste and additional fresh raw veggies can be added as well. I enjoy this salad and make it often. The plus is it is healthy and good for you! Read More
(38)
Rating: 5 stars
10/28/2003
Perfect. My vegetarian daughter will eat the entire thing herself. My only problem is waiting for it to chill! A Read More
(35)
Rating: 5 stars
08/01/2003
This is an easy tasty alternative to the standard salad fare. I loved the tangy lemon juice mixed with the olive oil. A great combination! It's great for making early in the morning for an afternoon or evening meal and tastes great the next day. A wonderful recipe! Read More
(20)
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Rating: 5 stars
08/23/2003
This recipe has it all - easy to make and tastes great! The lemon/olive oil is a wonderful combination. Read More
(18)
Rating: 4 stars
04/16/2005
not bad...a bit bland for my taste so i added some red wine vinegar Read More
(17)
Rating: 5 stars
01/05/2006
This was excellent! My husband and I enjoyed it as a main dish and we liked it so much we ate it for breakfast the next day. Color texture and flavor are all wonderful. I like to serve it with whole-wheat pita bread. Read More
(16)
Rating: 3 stars
09/29/2005
Good but won't "wow". Wholesome not for entertaining. Read More
(13)