Lentil and Garbanzo Bean Salad
Portion Size: 1 cup
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 2 cups dry lentils | Wash and drain |
| 2 (14 oz.) cans no added salt garbanzo beans | Drained and rinsed. |
| 1 cup diced carrots | Wash, peel and dice |
| 1/2 cup red onion | Wash, peel and dice |
| 2 cloves garlic, minced | Or 1 t. garlic powder |
| 1 bay leaf | Optional |
| ½ teaspoon dried thyme | Optional |
| 1/3 cup lemon juice | |
| ½ cup diced celery | Wash, trim and dice |
| ¼ cup chopped parsley | |
| 1 teaspoon salt | To taste |
| ¼ teaspoon ground black pepper | To taste |
| ¼ cup olive oil |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | In a saucepan combine lentils, garlic, bay leaf and thyme. | |
| 2 | Add 6 waters and bring to a boil. | |
| 3 | Reduce heat and simmer uncovered for 15 to 20 minutes or until lentils are tender but not mushy. | |
| 4 | Drain lentils and remove bay leaf. | |
| 5 | Add carrots, red onion, olive oil, lemon juice, celery, parsley, salt and pepper. | Cook until internal temperature reaches 165°F. (minimum) |
| 6 | Toss to mix and serve at room temperature or cold. |
Posted in Dinner Entrée, Vegetarian Meatless Dinner Recipes
