Tuesday, January 12, 2010

quick and healthy lentil salad

This week at our house we have committed to eating only whole grains and lentils, fruit and vegetables.  We generally consume a lot of all of these things, but mixed in are a lot of sweets and salty snacks.  I feel like I especially indulged in sweets this holiday season, so this is just a good reminder to my body that it probably doesn't need that much sugar. 

This morning I made a quick and easy lentil salad to have on hand for lunches this week. 

Quick and Healthy Lentil Salad

2 c cooked lentils (I used French lentils, but feel free to use any kind of dried lentil)
 **to cook the lentils, bring 2 c lentils and 4 c water to a boil, reduce heat to a simmer, then add 2 bay leaves and 1 t pepper.  Simmer until water is absorbed and lentils are tender, but still whole.
2 T olive oil
1/2 c sliced red onion
4-5 cloves garlic
1/2 c thinly sliced carrots
juice of one lemon

-saute onion and garlic in olive oil on low heat until tender
-add sliced carrots and saute for 1-2 minutes

-spoon mixture into prepared lentils
-add lemon juice and pepper to taste
-mix well and serve

This is so simple and tasty and good for you.  You can serve this warm as a dinner side dish, or cold as a main dish salad lunch(ok-I guess you could have it warm for lunch too).  I'll spoon a serving onto a heaping bed of greens dressed in lemon vinaigrette, top it with a bit of Italian flat leaf parsley, and finally add a few slices of a gorgeous Beauty Heart radish. 


  1. Hi Christine- I love your blog- your recipes make me hungry just looking at the pics!

  2. Hi Linda,
    Thanks for reading, and I'm glad you're enjoying the recipes.

  3. Those radishes are so wild! Can't wait for whole grain and veggie pie day. I need that kind of inspiration this month.
    Do you do requests? Slow cooker blog please!
    XO, L

  4. This sounds so good. I will be trying it for sure!