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.
- 1 cup dried lentils, rinsed
- 1 cup diced carrots
- 2 garlic cloves, minced
- 1 bay leaf
- 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
- 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.
Originally published as Carrot/Lentil Salad in Country Woman January/February 1992, p31
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