Carrot /lentil salad #
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Lentils -- dry |
| 1 | cup | Carrots -- diced |
| 2 | Cloves garlic -- minced | |
| 1 | each | Bay leaf |
| Dressing | ||
| ½ | cup | Celery -- finely chopped |
| ¼ | cup | Fresh parsley -- finely |
| Chopped | ||
| ¼ | cup | Olive oil |
| ¼ | cup | Lemon juice |
| 1 | teaspoon | Salt |
| ½ | teaspoon | Dried thyme |
| ¼ | teaspoon | Pepper |
Directions
In a Dutch oven, combine lentils, carrots, garlic and bay leaf. cover with 1 inch of water. Bring to a boil, then simmer 15 to 20 min. or until lentils are tender. Remove bay leaf; drain and cool. Meanwhile, combine all ingredients for dressing. Pour over lentil mixture. cover and refrigerate several hours. Yield: 6 servings.
Recipe By : Country Woman
Related recipes
- Carrot salad
- Carrot salad #1
- Carrot salad #2
- Carrot salad #3
- Carrot salad #4
- Carrot, orange & radish salad
- Carrot/raisin salad
- Carrot~ orange & radish salad
- Lentil & celery root salad
- Lentil and celery root salad
- Lentil fatta salad
- Lentil rice salad
- Lentil salad
- Lentil salad (lf)
- Lentil salad (vrg)
- Lentil salad 2
- Lentil vegetable salad
- Lentil, cheese and carrot wedges
- Mediterranean lentil salad
- Rice & lentil salad