Carrot/Lentil Salad Recipe

Carrot/Lentil Salad Recipe photo by Taste of Home

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I got this recipe in a "swap" with one of my sisters. People usually aren't too familiar with lentils, so they'll at first try only a little. Before long, though, they'll ask to have the bowl passed back down so they can take a "real" helping! We live on a small livestock farm—raising goats, rabbits and chickens—and I've found this salad's an ideal dish to take out to the field. My husband and I have four children, ranging in age from 6 years to 6 months.

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Carrot/Lentil Salad Recipe

Prep: 25 min. + chilling

Yield: 6 Servings

25 25

Ingredients

1 cup dried lentils, rinsed
1 cup diced carrots
2 garlic cloves, minced
1 bay leaf
DRESSING:
1/2 cup finely chopped celery
1/4 cup finely chopped fresh parsley
1/4 cup olive oil
1/4 cup lemon juice
1 teaspoon salt
1/2 teaspoon dried thyme
1/4 teaspoon pepper

Directions

In a Dutch oven, combine lentils, carrots, garlic and bay leaf. Cover with 1 in. of water. Bring to a boil, then simmer 15-20 minutes or until lentils are tender. Remove bay leaf; drain and cool. Meanwhile, combine all ingredients for dressing. Pour over lentil mixture. Cover and refrigerate several hours. Yield: 6 servings.

Diabetic Exchanges: One serving equals 1-1/2 vegetable, 1 starch, 2 fat; also, 202 calories, 403 mg sodium, 0 mg cholesterol, 23 gm carbohydrate, 8 gm protein, 9 gm fat.

Originally published as Carrot/Lentil Salad in Country Woman January/February 1992, p31