Mediterranean Lentil Salad

Mediterranean Lentil Salad

100

"This is a delicious lentil salad, that keeps very well in the refrigerator."
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Ingredients

30 m servings 147 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 147 kcal
  • 7%
  • Fat:
  • 7.1 g
  • 11%
  • Carbs:
  • 16.2g
  • 5%
  • Protein:
  • 6 g
  • 12%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 453 mg
  • 18%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. In a saucepan combine lentils, carrots, onion, garlic, bay leaf, and thyme. Add enough water to cover by 1 inch. Bring to boil, reduce heat and simmer uncovered for 15 to 20 minutes or until lentils are tender but not mushy.
  2. 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.

Reviews

100
  1. 133 Ratings

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Most helpful positive review

Very yummy recipe. I make it with 16 oz of lentils, triple the other ingredients, and I add about 3T cumin, 1T curry to the lentils as they cook. I find the lentils take about 35-40 min to coo...

Most helpful critical review

Good but won't "wow". Wholesome, not for entertaining.

Very yummy recipe. I make it with 16 oz of lentils, triple the other ingredients, and I add about 3T cumin, 1T curry to the lentils as they cook. I find the lentils take about 35-40 min to coo...

This was delicious! I made this once following the recipe, and we thought it was good. I tried it again and added a few things. Instead of olive oil, I used fat free italian dressing. I also...

So good I made it twice this week! I didn't use the Bay Leaf or the Celery, as I had none, but I did add a couple of pinches of Celery Seed which seemed to really boost the flavor. I also made...

Perfect. My vegetarian daughter will eat the entire thing herself. My only problem is waiting for it to chill! A++++

5 stars when made with raw vegetables. I made it once as written and then again by cooking the lentils only with the bay leaf and keeping the rest of the ingredients raw. I liked it much better ...

This recipe has it all - easy to make and tastes great! The lemon/olive oil is a wonderful combination.

This is an easy, tasty alternative to the standard salad fare. I loved the tangy lemon juice mixed with the olive oil. A great combination! It's great for making early in the morning for ...

This was excellent! My husband and I enjoyed it as a main dish and we liked it so much we ate it for breakfast the next day. Color, texture, and flavor are all wonderful. I like to serve it with...

not bad...a bit bland for my taste, so i added some red wine vinegar