Directions:
- Combine lentils, water and bay leaf in saucepan. Bring to a boil and cook, uncovered for 15 minutes (or until lentils are tender but crunchy). Drain thoroughly.
- Mix lentils with minced celery, carrot, onion and parsley. NOTE: This salad is much better if you make sure all vegetables are finely diced; the flavors blend much better than if you've used a regular-to-large dice.
- Mix the dressing: Mix olive oil, lemon juice, garlic, thyme, cumin, salt and pepper. Pour over lentils and toss.
- You can serve this right away, but the flavors blend beautifully if you refrigerate for a day or two. Serve at room temperature.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 213.39 Kcal (893 kJ) | ||
| Calories from fat | 87.32 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.7g | 15% | |
|---|---|---|---|
| Sodium | 613.13mg | 26% | |
| Potassium | 435.5mg | 9% | |
| Total Carbs | 23.23g | 8% | |
| Sugars | 2.3g | 9% | |
| Dietary Fiber | 11.03g | 44% | |
| Protein | 8.95g | 18% | |
| Vitamin C | 7.8mg | 13% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 2.8mg | 16% | |
| Calcium | 60.5mg | 6% | |
| Amount Per 100 g | |||
| Calories | 72.66 Kcal (304 kJ) | ||
| Calories from fat | 29.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.3g | 15% | |
|---|---|---|---|
| Sodium | 208.79mg | 26% | |
| Potassium | 148.3mg | 9% | |
| Total Carbs | 7.91g | 8% | |
| Sugars | 0.78g | 9% | |
| Dietary Fiber | 3.76g | 44% | |
| Protein | 3.05g | 18% | |
| Vitamin C | 2.7mg | 13% | |
| Iron | 1mg | 16% | |
| Calcium | 20.6mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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