Ingredients
- ½ pound dry lentils
- 1 small onion stuck with 1 clove
- 1 cup finely diced carrots
- 2 sprigs fresh thyme or 1/2 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
- Nutritional Information
Nutritional analysis per serving (4 servings)
328 calories; 10 grams fat; 1 gram saturated fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 44 grams carbohydrates; 8 grams dietary fiber; 5 grams sugars; 15 grams protein; 143 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 servings
Preparation
- 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.
- Remove and discard the onion, thyme and bay leaf. Drain.
- Transfer lentils to salad bowl and add chopped onions, garlic, vinegar, oil, tomatoes, salt and pepper. Toss well and sprinkle with parsley.
30 minutes
Dining and Cooking