Recipe Of The Week 6/2: Lentil Salad

Makes 4 1⁄2 cups

Ingredients:

• 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

Directions

• In a medium saucepan combine lentils, bay leaf, and thyme.
• Add enough water to cover by 1 inch.
• Bring to boil, reduce heat and simmer uncovered until lentils are tender but not mushy, about 16 to 20 minutes.
• Drain lentils and discard bay leaf and thyme.
• Place in a large work bowl with carrots, celery, red pepper, red onion, parsley, garlic, lemon juice, olive oil, salt and pepper.
• Toss to combine and serve chilled or room temperature.

Meal Plan Check Boxes:

1.5 Proteins
1 Fat
2 Vegetables

Nutritional Facts:1 cup, Calories: 180 kcal, Carbohydrates: 29.5 g, Protein: 10 g, Fat: 4 g

Adapted From: https://www.skinnytaste.com/lentil-salad/#recipe