Tuesday, December 13, 2022
HomeHealthy FoodLentil Salad - Skinnytaste

Lentil Salad – Skinnytaste

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This wholesome Lentil Salad with cooked lentils and diced carrots, celery, bell pepper, onion, parsley, and lemon juice is best possible for making forward for lunch because the flavors most effective recuperate in a single day.

Lentil Salad
Lentil Salad

I really like heat lentils, like in my Rooster and Lentil Soup and Lentils and Rice with Eggs and William Maxwell Aitken, however I used to be by no means in reality keen on lentils in a salad (I’m a choosy legume eater). However that every one modified years in the past after I obtained a chilly lentil salad at a well being meals shop. I loved the entirety about it – apart from for the top value. Lentils are so inexpensive to cook dinner at house, so I knew I had to check out making the salad myself. My do-it-yourself model was once a fragment of the price of the store-bought one, so save your cash, and make this salad ASAP! It’s additionally vegan, top in fiber and protein, and most effective about 100 energy in keeping with serving.

Lentil Salad

What’s lentil salad product of?

  • Lentils: Brown lentils cook dinner with bay leaf and recent thyme. Inexperienced or black lentils would additionally paintings, and canned lentils are high-quality should you’re in a rush. When you don’t love lentils, make it with any legume or grain, reminiscent of white beans, chickpeas, quinoa, or a mixture.
  • Greens: This salad recipe requires celery, bell pepper, and carrots, however be at liberty to make use of no matter you’ve. Cherry tomatoes, cucumber, chopped child spinach, and celery would all paintings.
  • Onion: Switch purple onion for shallots or scallions.
  • Herbs: Sub recent basil, mint, or chives for parsley.
  • Dressing: Upload the lemon juice, garlic, olive oil, salt, and pepper without delay to the lentil combination – no wish to whisk one by one. You’ll additionally change the lemon juice for purple wine or white wine vinegar.

Learn how to Prepare dinner Lentils for Lentil Salad

Lentils cook dinner a lot sooner than dry beans. Plus, you don’t need to soak them ahead of cooking.

  1. Mix the lentils, bay leaf, and thyme in a medium saucepan.
  2. Duvet the lentils with an inch of water. Don’t upload salt to the water at this level or they are going to take for much longer to cook dinner.
  3. Deliver the lentils to a boil, scale back the warmth to low, and simmer exposed for 16 to twenty mins till the lentils are soft however no longer comfortable.
  4. Drain the lentils and discard the bay leaf.

Lentil Salad Meal Prep

This chilly lentil salad recipe makes so much, so that you’ll get a couple of foods out of it. It lasts within the refrigerator for 3 days and is best possible as leftovers for lunch. When you’re in search of extra meal prep salads with legumes, take a look at my Black Bean, Avocado, Cucumber, and Tomato Salad and Fiesta Bean Salad.

salad ingredients with lentilsLentil Salad

Extra Lentil Recipes You’ll Love:

Lentil salad

102 Cals
7 Protein
20 Carbs
3 Fat

Prep Time: 15 minutes

Prepare dinner Time: 20 minutes

Overall Time: 35 minutes

This wholesome Lentil Salad with cooked lentils and diced carrots, celery, bell pepper, onion, parsley, and lemon juice is best possible for making forward for lunch!

  • 1 cup dry brown lentils
  • 1 bay leaf
  • 2 sprigs recent thyme
  • 1 cup finely diced carrots
  • 1/3 cup finely diced celery
  • 1/4 cup finely diced purple bell pepper
  • 1/4 cup finely diced purple onion
  • 1/4 cup minced parsley
  • 1 clove garlic, minced
  • 5 tbsp lemon juice
  • 1 tablespoon olive oil
  • 1 teaspoon kosher salt
  • recent flooring black pepper
  • In a medium saucepan mix lentils, bay leaf, and thyme.

  • Upload sufficient water to hide through 1 inch.

  • Deliver to boil, scale back warmth and simmer exposed till lentils are soft however no longer comfortable, about 16 to twenty mins.

  • Drain lentils and discard bay leaf.

  • Position in a big paintings bowl with carrots, celery, purple pepper, purple onion, parsley, garlic, lemon juice, olive oil, salt and pepper.

  • Toss to mix and serve chilled or room temperature.

Serving: 1scant cup, Energy: 102kcal, Carbohydrates: 20g, Protein: 7g, Fats: 3g, Sodium: 255mg, Fiber: 9g, Sugar: 1g

WW Issues Plus: 3

Key phrases: Vegetarian Foods


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