Lentil Salad With Tomatoes
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ½pound dry lentils
- 1small onion stuck with 1 clove
- 1cup finely diced carrots
- 2sprigs fresh thyme or ½ teaspoon dried
- 1bay leaf
- Salt and freshly ground pepper to taste
- 3cups water
- ½cup finely chopped onions
- 2teaspoons finely chopped garlic
- 1tablespoon red wine vinegar
- 3tablespoons olive or vegetable oil
- 4ripe plum tomatoes, cored and cut into small cubes
- 2tablespoons chopped parsley
Nutritional analysis per serving (4 servings)
332 calories; 11 grams fat; 1 gram saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 45 grams carbohydrates; 9 grams dietary fiber; 5 grams sugars; 15 grams protein; 853 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine lentils, onion-clove, carrots, thyme, bay leaf, salt, pepper and water in saucepan. Bring to boil and simmer for 20 minutes or until tender. Don't overcook. Drain.
- Step 2
Remove and discard the onion, thyme and bay leaf. Drain.
- Step 3
Transfer lentils to salad bowl and add chopped onions, garlic, vinegar, oil, tomatoes, salt and pepper. Toss well and sprinkle with parsley.
Private Notes
Comments
Excellent summer fare. Love the melding of flavors. Have substituted cilantro for the parsley on occasion which is also excellent.
For years I have been making a similar lentil salad, which is delicious. I add red onion and chopped cilantro instead of parsley. The result is fantastic!
This is such a simple, elegant recipe. I'm surprised no one has commented on it. And the lentils turned out perfect at 20 minutes.