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About
Recipe By: Clara Schneider, MS, RD, RN, CDE, LDN
Make this for: Lunch
Category: Salads
This Recipe Makes: 6 Serving(s)
Summary
Different types of mint will change the flavor of this salad- so experiment, and enjoy! (NOTE: used fresh mint)
What you'll need
1 cupdry lentils
2 cupwater
1/2 cuponion, chopped
2 tsp.garlic, minced
1/4 cupcelery, chopped
1/2 cupgreen pepper, chopped
1/2 cupparsley, finely chopped
2 tbsp.fresh mint, finely chopped, or 2 teaspoons dried
1/4 cuplemon juice
1/4 cupolive oil
1/2 tsp.salt
1 cupfresh tomato, diced
Instructions
Step 1 Place the lentils and water in a medium-sized saucepan and bring to a quick boil. Reduce heat, cover, and cook on low 15-20 minutes, or until tender. Drain and transfer to a medium bowl.
Step 2 Add the onion, garlic, celery, green pepper, parsley, and mint and mix well.
Step 3 In a small bowl, whisk together the lemon juice, olive oil, and salt. Pour into lentils and mix well. Cover and refrigerate several hours.