Lentil salad
This healthy Lentil Salad with cooked lentils and diced carrots, celery, bell pepper, onion, parsley, and lemon juice is perfect for making ahead for lunch!
Foto: Skinnytaste
Ingredients
5 servings
- 1 cup dry brown lentils (*)
- 1 bay leaf
- 2 sprigs fresh thyme
- 1 cup finely diced carrots
- 1/3 cup finely diced celery
- 1/4 cup finely diced red bell pepper
- 1/4 cup finely diced red onion
- 1/4 cup minced parsley
- 1 clove garlic (minced)
- 5 tbsp lemon juice
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- fresh ground black pepper
Steps
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In a medium saucepan combine lentils, bay leaf, and thyme.
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Add enough water to cover by 1 inch.
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Bring to boil, reduce heat and simmer uncovered until lentils are tender but not mushy, about 16 to 20 minutes.
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Drain lentils and discard bay leaf and thyme.
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Place in a large work bowl with carrots, celery, red pepper, red onion, parsley, garlic, lemon juice, olive oil, salt and pepper.
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Toss to combine and serve chilled or room temperature.
Nutrition Facts (per serving)
Macronutrients
Calories1819% DV
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
Total Ingredients
Rp 2.500
Per Serving
Rp 500/serving
🏠 Save ~Rp 5.000 compared to buying!
📋 Price Breakdown (8% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| dry brown lentils | 1 cup | - | - |
| bay leaf | 1 | Rp 25.000/kg | Rp 2.500 |
| sprigs fresh thyme | 2 | - | - |
| finely diced carrots | 1 cup | - | - |
| finely diced celery | 0.3333333333333333 cup | - | - |
| finely diced red bell pepper | 0.25 cup | - | - |
| finely diced red onion | 0.25 cup | - | - |
| minced parsley | 0.25 cup | - | - |
| garlic | 1 clove | - | - |
| lemon juice | 5 tbsp | - | - |
| olive oil | 1 tablespoon | - | - |
| kosher salt | 1 teaspoon | - | - |
| fresh ground black pepper | - | - | - |
*Estimated market prices, may vary by region
Source: Skinnytaste
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