CARROT/LENTIL SALAD

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Carrot/Lentil Salad image

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.

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 6 servings.

Number Of Ingredients 12

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

Steps:

  • 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 :

*** Explore more Carrot/Lentil Salad Recipes »

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