Lentil and Carrot Salad (#55)

Name: Lentil and Carrot Salad (#55)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Ingredients: 1/2 cup dried lentils, rinsed; 1 cup water; 1 cup carrots, shredded; 1 tablespoon olive oil; 1 teaspoon lemon juice; 1/4 teaspoon salt; 1/4 teaspoon black pepper

Back to lunch | All recipes

Servings2
Prep time10 min
Cook time20 min
Total time30 min

Diet tags

dairy-free dash flexitarian gluten-free halal kosher pescatarian plantstrong vegan vegetarian

Ingredients

1/2 cup dried lentils, rinsed
1 cup water
1 cup carrots, shredded
1 tablespoon olive oil
1 teaspoon lemon juice
1/4 teaspoon salt
1/4 teaspoon black pepper

Directions

In a medium saucepan over medium heat, bring water to a boil, add lentils, reduce heat to low, cover, and simmer for 15-20 minutes until tender, then drain.
In a medium bowl, toss cooked lentils and shredded carrots with olive oil, lemon juice, salt, and pepper until well combined.
Divide into two bowls and serve warm or chilled.

Recipe notes

Lentil and Carrot Salad (#55)

Basic Information

Servings: 2
Serving Size: 1 bowl
Difficulty: 2
Budget: 2
Prep Time: 10
Cook Time: 20
Total Time: 30
Meal Type: Main Dish

Diet Types

Vegan
Vegetarian
Dairy-Free
Plantstrong
Flexitarian
DASH
Pescatarian
Gluten-Free
Halal
Kosher

Equipment

Medium saucepan
Medium bowl
Measuring cups and spoons

Ingredients

1/2 cup dried lentils, rinsed
1 cup water
1 cup carrots, shredded
1 tablespoon olive oil
1 teaspoon lemon juice
1/4 teaspoon salt
1/4 teaspoon black pepper

Directions

In a medium saucepan over medium heat, bring water to a boil, add lentils, reduce heat to low, cover, and simmer for 15-20 minutes until tender, then drain.
In a medium bowl, toss cooked lentils and shredded carrots with olive oil, lemon juice, salt, and pepper until well combined.
Divide into two bowls and serve warm or chilled.