Lentil Salad 2
Portion Size: ½ cup
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 1 cup brown lentils | Dry and rinsed. |
| 1 cup carrots | Washed, peeled and diced |
| ¼ cup red onion | Washed, peeled and diced |
| 2 cloves garlic | Washed, peeled and minced |
| 1 bay leaf | |
| ½ teaspoon dried thyme | |
| ¼ cup lemon juice | |
| ¼ cup celery | Washed, trimmed and diced |
| ¼ cup parsley or 2 tablespoons dried | Washed, trimmed and chopped |
| ½ teaspoon salt | |
| ¼ teaspoon ground black pepper | |
| ¼ cup olive oil | |
| ½ cup reduced fat feta cheese | Optional |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | In a saucepan combine lentils, garlic, bay leaf and thyme. | |
| 2 | Add enough water to cover by 1 inch. | |
| 3 | Bring to a boil, reduce heat and simmer uncovered for 15 to 20 minutes or until lentils are tender. | |
| 4 | Drain lentils and vegetables and remove bay leaf. | |
| 5 | Add olive oil, lemon juice, carrots, onions, celery, parsley, salt and pepper. Toss to mix and chill. | |
| 6 | Top with feta cheese and remove bay leaf just before serving. |
Posted in Side Dish, Starch Side Recipes
