Lentil Vegetable Salad

Western.Chefs's picture

Jan. 10, 2012


Lentils 8 Ounce
Parsley sprigs 3
Fresh thyme sprigs/1/2 teaspoon dried thyme 2
Water 3 Cup (48 tbs)
Bay leaf 1/2
Garlic 1 Clove (5 gm)
Finely chopped onion 2 Tablespoon
Finely chopped parsley 1 Tablespoon
Finely minced garlic 1/2 Teaspoon
Diced peeled seeded tomatoes 1 Tablespoon
Red wine vinegar 1 Tablespoon
Olive oil 3 Tablespoon



1. Take a saucepan and add lentils into it.

2. Tie thyme sprigs and parsley together and stir into lentils along with water, bay leaf, garlic clove, onion and salt and pepper.

3. Boil and cook the lentils for about half an hour by covering the saucepan partially, until the lentils remain stiff.

4. Take out parsley bundle, garlic, and bay leaf and discard.

5. Drain the lentils and add it to the large salad bowl.

6. Stir in remaining ingredients and toss the mixture.

7. Chill the salad.


8. Serve the lentil salad on spinach greens.

Recipe Summary

Difficulty Level: Easy
Cook Time: 45 Minutes
Ready In: 45 Minutes

Nutrition Facts

Serving size Complete recipe

Calories 1239Calories from Fat 422

 % Daily Value*

Total Fat 48 g73.8%

Saturated Fat 6 g30%

Trans Fat 0 g


Sodium 29 mg1.21%

Total Carbohydrates 145 g48.3%

Dietary Fiber 71 g284%

Sugars 6 g

Protein 60 g120%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet