Zesty Lentil Salad! - Sonia Jhas
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lentils 2

Zesty Lentil Salad!

In the winter months, I tend to eat lentils in the form of “daal”… but when summer rolls around, I like toΒ incorporate themΒ into my salads! Lentils are not only high in fiber, protein, minerals, and vitamins… but they’re also lower in calories than most other legumes! Give them a try if you’re not already including them in your diet!



1 cup lentils, uncooked
1 tbsp. olive oil
2 tbsp. freshly squeezed lemon juice
1 clove garlic, minced
2 tbsp. red wine vinegar
2 green onions, chopped
2 tbsp. Italian parsley, chopped
1/4 small red or white onion, chopped
1 carrot, shredded
sea salt, to taste
ground black pepper, to taste



  1. Add enough water to cover lentils in a pot and cook over medium-high heat for 30-45 minutes (until tender)
  2. Drain and rinse with cold water and set aside
  3. In a small mixing bowl, combine olive oil, lemon juice, garlic and vinegar
  4. In another bowl,Β combine cooked lentils, green onions, parsley, red onion and carrot
  5. Drizzle olive oil mixture over salad, toss well, and add any additional seasoning (salt / pepper)
  6. Cover dish and refrigerate for Β 2-3 hours to allow flavors to combine well
  7. ENJOY!!! πŸ™‚