Mediterranean Lentil Salad
  • 1 cup brown or green lentils
  • 4cups water
  • 2 bay leaves
  • 1teaspoon fresh thymeor 1/2 teaspoon dried
  • 2cloves garlic, peeled
  • 1/3cup sun-dried tomatoesnot packed in oil
  • Boiling water
  • 1/2cup diced celery
  • 1/2cup diced red or yellow bell pepper
  • 1/4cup minced red onion
  • 1/2cup chopped fresh parsley
  • 1/3cup olive oil
  • 3tablespoons red wine vinegar
  • 1teaspoon ground fennel
  • 1rounded teaspoon Dijon mustard
  • Salt and pepper, to taste
  1. Rinse lentils and remove any debris. In a medium saucepan, bring lentils, 4 cups water, bay leaves, thyme, and garlic to a boil. Reduce heat and simmer for about 20 minutes, stirring occasionally, until tender.
  2. Meanwhile, place sun-dried tomatoes in a heatproof bowl and cover with boiling water. In a large bowl, combine celery, bell pepper, onion, and parsley. In a separate bowl, whisk all dressing ingredients together until smooth. When sun-dried tomatoes have softened, drain, mince, and add to vegetables.
  3. Drain lentils and discard bay leaves. Remove garlic, mash, and mix back into lentils. Toss lentils with vegetables and dressing; adjust with salt and pepper to taste. Serve, or cover and chill to serve later.
Recipe Notes
Nutrition Facts
Mediterranean Lentil Salad
Amount Per Serving
Calories 354 Calories from Fat 171
% Daily Value*
Total Fat 19g 29%
Saturated Fat 3g 15%
Total Carbohydrates 35g 12%
Protein 15g 30%
* Percent Daily Values are based on a 2000 calorie diet.

354 cal, 19g fat, 3g sat fat, 0mg chol, 35g carb, 15g protein