Lentil Salad With Tomatoes

By Pierre Franey

Published August 31, 1993

Total Time
30 minutes
Rating
5(15)
Comments
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Ingredients

Yield:4 servings

  • ½ pound dry lentils

  • 1 small onion stuck with 1 clove

  • 1 cup finely diced carrots

  • 2 sprigs fresh thyme or ½ teaspoon dried

  • 1 bay leaf

  • Salt and freshly ground pepper to taste

  • 3 cups water

  • ½ cup finely chopped onions

  • 2 teaspoons finely chopped garlic

  • 1 tablespoon red wine vinegar

  • 3 tablespoons olive or vegetable oil

  • 4 ripe plum tomatoes, cored and cut into small cubes

  • 2 tablespoons chopped parsley

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

45 grams carbs; 332 calories; 8 grams monosaturated fat; 2 grams polyunsaturated fat; 1 gram saturated fat; 11 grams fat; 9 grams fiber; 853 milligrams sodium; 15 grams protein; 5 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Combine lentils, onion-clove, carrots, thyme, bay leaf, salt, pepper and water in saucepan. Bring to boil and simmer for 20 minutes or until tender. Don't overcook. Drain.

  2. Step 2

    Remove and discard the onion, thyme and bay leaf. Drain.

  3. Step 3

    Transfer lentils to salad bowl and add chopped onions, garlic, vinegar, oil, tomatoes, salt and pepper. Toss well and sprinkle with parsley.

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Ratings

5 out of 5
15 user ratings
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Comments

Ben

This is such a simple, elegant recipe. I'm surprised no one has commented on it. And the lentils turned out perfect at 20 minutes.

Maria Antonia Garcés

For years I have been making a similar lentil salad, which is delicious. I add red onion and chopped cilantro instead of parsley. The result is fantastic!

CS

Excellent summer fare. Love the melding of flavors. Have substituted cilantro for the parsley on occasion which is also excellent.

CS

Excellent summer fare. Love the melding of flavors. Have substituted cilantro for the parsley on occasion which is also excellent.

Maria Antonia Garcés

For years I have been making a similar lentil salad, which is delicious. I add red onion and chopped cilantro instead of parsley. The result is fantastic!

Ben

This is such a simple, elegant recipe. I'm surprised no one has commented on it. And the lentils turned out perfect at 20 minutes.

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