Carrot/Lentil Salad

Name: Carrot/Lentil Salad
Prep time: 25 min
Total time: 25 min
Yield: 6 servings.
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

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.

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.

Nutrition Facts

1 cup: 202 calories, 9g fat (0 saturated fat), 0 cholesterol, 403mg sodium, 23g carbohydrate (0 sugars, 0 fiber), 8g protein. Diabetic Exchanges: 2 fat, 1-1/2 vegetable, 1 starch.

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