Lentil Vegetable Salad – Nourishing Recipes

Lentil Vegetable Salad (4 servings)


2 med carrots, chopped
2 stalks celery, chopped
1 tbsp dijon mustard
1 ½ cups dried lentils, rinsed and picked over to remove stones
1 tsp thyme leaves
¼ cup fresh Italian parsley, chopped
½ tsp ground allpsice
¼ tsp ground black pepper
1 tbsp extra virgin olive oil
1 sml red onion, chopped
¼ cup red wine vinegar
½ tsp salt
5 cups water


1.  In a medium saucepan over medium-high heat combine the water, lentils, onion, thyme, and allspice.  Bring to a boil, reduce the heat to low, and simmer until the lentils are tender but still intact, about 15 minutes.
2.  Drain the lentil mixture and transfer to a large bowl.  Add the vinegar, mustard, olive oil, celery, carrots, parsley, salt, and pepper.  Refrigerate the salad for at least 15 minutes to allow the lentils and vegetables to marinate in the dressing, then bring to room temperature to serve.

Nutritional Information:

310 cal               45 cal from fat
5 g fat        0.5 g sat fat                0 g trans fat
0 mg cholesterol
410 mg sodium
48 g carbs                 12 g fiber             4 g sugar
20 g protein


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