Lentil Salad
Portion Size: 1 cup
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 2 cups brown lentils | Dry and rinsed. |
| 1 cup carrots | Washed, peeled and diced |
| ¼ cup olive oil | |
| 1/3 cup lemon juice | |
| 1/2 cup red onion | Washed, peeled and diced. Or any onion |
| 2 teaspoons garlic powder | Washed, peeled and minced |
| Optional items to add. | |
| 1 bay leaf | |
| ½ teaspoon dried thyme | |
| ¼ cup celery | Washed, trimmed and diced. |
| 2 tablespoons dried parsley | Washed, trimmed and chopped. |
| ½ teaspoon salt | To taste |
| ¼ teaspoon ground black pepper | To taste |
| 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 6 cup water to cover. | |
| 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 Meatless Lunch, Vegetarian Meatless Lunch Recipes
