Lentil Salad


U.S. Metric Ingredients
12 oz 375 g Green lentils
1 qt 1 L Water
4 oz 125 g Celery, cut brunoise
4 oz 125 g Carrot, cut brunoise
oz 45 g Red onion, cut brunoise
1 oz 30 g Parsley, chopped
4 fl oz 145 mL Olive oil
2 fl oz 60 mL Lemon juice
to taste to taste Salt
to taste to taste Pepper
12 12 Lettuce leaves



  1. Pick over, rinse, and drain the lentils.
  2. Place them in a saucepan with the water. Bring to a boil, reduce heat, and simmer until the lentils are just tender and not falling apart, about 25 minutes.
  3. Drain the lentils and place them in a bowl.
  4. While the lentils are still warm, add the celery, carrot, onion, parsley, olive oil, and lemon juice. Toss to mix.
  5. Season to taste with salt and pepper.
  6. Arrange the lettuce leaves on salad plates.
  7. Serve the lentil salads warm or cold. Mound the salad on the lettuce leaves.

Per serving: Calories, 200; Protein, 9 g; Fat, 11 g (44% cal.); Cholesterol, 0 mg; Carbohydrates, 23 g; Fiber, 6 g; Sodium, 35 mg.