My spouse loves these cookies during the holidays. His mother gave me the recipe, so I now have it. Absolutely wonderful icing!
| Prep Time: | 10 mins |
| Cook Time: | 20 mins |
| Total Time: | 30 mins |
| Servings: | 8 |
Ingredients
- 1 cup dry brown lentils
- 1 cup diced carrots
- 1 cup red onion, diced
- 2 cloves garlic, minced
- 1 bay leaf
- ½ teaspoon dried thyme
- 2 tablespoons lemon juice
- ½ cup diced celery
- ¼ cup chopped parsley
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- ¼ cup olive oil
Instructions
- Combine lentils, carrots, onion, garlic, bay leaf, and thyme in a saucepan. Add enough water to cover by 1 inch; bring to a 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 gently to mix and serve at room temperature.
Reviews
I made this to complement my daughter, Alicia’s Mediterranean platter. Could have used some Greek dressing but maybe next time
This was so delicious. You must use brown lentils because others tend to be too soft. I followed the others and added less sugar (Monk sugar) than the recipe stated. I also cooked the lentil in vegetable broth and curry as others suggested and omitted salt, thyme and bay leaf as suggested. This was so delicious. Next time I will add thawed frozen peas and corn as someone suggested. Thank you for this easy and delicious recipe. The dressing really made this dish.
Very tasty. Just make sure you don’t overlook the lentils. Made a batch for the week and it kept well.
I made this recipe and made a few changes. I only did half the recipe because I’m on my own. Looking at the recipe and my temporary home, I didn’t have any Thyme. So, I used Madras. I soaked the lentils overnight too. Sorry I don’t have a picture. It tastes really good. I put a sprinkle of goat feta on top when I served up.
Made as written and we liked it a lot. Made again but added 2 tsp of yellow curry powder and it was delicious.
Used garlic powder and onion powder instead of raw and added a jalapeño…. great recipe
Love it! Made it several times. Making some right now. Easy, healthy, delicious.
Delicious! I tried this recipe but didn’t cook my carrots. I diced them very small and added with other raw ingredients. Also added a touch of vinegar.
This salad is the bomb! I added a cucumer and feta cheese to mine.
Easy recipe to vary. I add a touch more lemon juice and some vinegar for extra zest. One you make it a few times, you don’t need the recipe, you can just play around with it. Add diced checking and a bed of lettuce, and bam, lunch. I’ve also added diced cucumber, cherry tomatoes, and eta cheese. This is a good dish to take to potlucks, travels well and you can make ahead of time. Is actually better after about 24 hours when the flavors have time to marry.
Excellent! Simmered 45 min. rather than 15–with lid on—and this ensured tenderness of the veggies.
I made this but cooked the lentils alone, and after draining added the ingredients except the bay leaf and parsley. I don’t eat this but my Mom and my niece, who is a vegan, love it
This is very good but, it needs to set a day.
I added extra spices to it & cooked the lentils in veggie broth instead of water. Turned out great.
This was awesome! I did not boil the onions and I added tomato. A great salad!
What a fantastic easy salad. Even my picky son liked it. The only thing I did differently was the cooking method because my lentils were already cooked So I sauteed the onions/carrots/garlic . I also let the salad sit in the fridge for a few hours to blend the flavors. Thank you!
Could use a bit more flavor, but it’s pretty good! A good beginner recipe for those looking to cut back on meat consumption. I will be making this again.
I used vegetable bouillon instead of bay leaf and thyme because I’m not a fan of bay leaf or thyme. I used way too much and this was pretty salty, but that is not a fault of the recipe. Like many reviewers, I cooked half the vegetables with the lentils and added the other half later. I think this one will be part of my regular rotation….once I get the spices right.
I used vegetable bouillon instead of bay leaf and thyme because I’m not a fan of bay leaf or thyme. I used way too much and this was pretty salty, but that is not a fault of the recipe. Like many reviewers, I cooked half the vegetables with the lentils and added the other half later. I think this one will be part of my regular rotation….once I get the spices right.
This turned out great! I doctored the spicing a bit, and used whatever lentils we had in the house. The carrot was nice in this. Topped with fresh parsley and a little EVO. Kept overnight until our party and warmed a smidge before deployment. Yum!
I have been searching for the perfect lentil salad for years and this is it! I followed the recipe as presented and it is delicious. Thank you.