Marinated Lentil Salad

Serving size: 4 servings


  • ¼ cup onion, diced
  • 2 cups green lentils, cooked
  • 1 ½ cups carrots, shredded
  • 1 cup celery, diced
  • ½ cup fresh flat leaf parsley
  • ¼ cup green onions, diced
  • 1 bay leaf
  • ¼ cup olive oil
  • 2 Tbsp. red wine vinegar
  • 1 Tbsp. lemon juice
  • 1 tsp. garlic, minced
  • 1 tsp. stoneground mustard
  • ½ tsp. salt, ¼ tsp pepper


  1. Sort and rinse 1 lb. dry green lentils to remove any debris. Add 4 cups water and one bay leaf, then bring to a boil.
  2. Combine oil, vinegar, lemon juice, garlic, mustard, salt and pepper in a large bowl and whisk.
  3. Add diced onion and let marinate while preparing other ingredients. Next add carrots, celery, parsley, cooked lentils and green onions. Mix well and adjust seasoning to taste. Serve as is or over a bed of lettuce.

Nutrition per serving: 270 calories, 28 g carbohydrates, 15 g fat, 9 g fiber, 10 g protein, 370 mg sodium, 2 g sugar.

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