About this recipe:This is a delicious lentil salad, that keeps very well in the fridge.
200g dried brown lentils
125g diced carrots
150g red onion, diced
2 cloves garlic, minced
1 bay leaf
1/2 teaspoon dried thyme
2 tablespoons lemon juice
60g diced celery
4 tablespoons chopped parsley
1 teaspoon salt
1/4 teaspoon ground black pepper
4 tablespoons olive oil
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Method Prep:10min › Cook:20min › Ready in:30min
In a saucepan combine lentils, carrots, onion, garlic, bay leaf and thyme. Add enough water to cover by 3cm. Bring to the boil, reduce heat and simmer uncovered for 15 to 20 minutes or until lentils are tender but not mushy.
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.