Dinner
Lentil Salad with Carrot and Parsley (Vegan & Gluten Free)
A simple, healthy and tasty lentil salad, perfect for a light dinner or nutritious lunch. Lentils provide protein and fiber, while carrots and parsley add freshness and vitamins. Easy to prepare and very satisfying.
Total time: ⏱ 25 mins🍽 2-3 servingsDifficulty: EasyPreparation time: Not specifiedCooking time: Not specified
Nutritional values have not been calculated for this recipe.
A bowl of green lentils garnished with grated carrots and chopped fresh parsley, placed on a beige cloth napkin.
Ingredients
- 1 cup dried green lentils
- 3 cups water or vegetable stock
- 1 bay leaf (optional)
- 1 medium carrot, grated or julienned
- 1/4 cup fresh parsley, chopped
- 2 tbsp. extra virgin olive oil
- 1 tbsp apple cider vinegar (or lemon juice)
- 1/2 tsp Dijon mustard (optional)
- Salt and freshly ground black pepper to taste
Preparation steps
- Rinse the lentils in cold water. In a saucepan, combine the rinsed lentils, water (or stock) and bay leaf (if using).
- Bring to a boil, then reduce the heat, cover and simmer for 20-25 minutes, or until the lentils are tender but still slightly firm. Drain if necessary and remove the bay leaf.
- While the lentils are cooking, prepare the vinaigrette: In a small bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard (if using), salt and pepper.
- In a large salad bowl, combine the cooked and cooled lentils, grated carrot and parsley. chopped.
- Pour the vinaigrette over the lentil salad and toss gently to coat all the ingredients.
- Taste and adjust the seasoning if necessary. Serve warm or cold.
Chef’s tip
For a stronger flavor, you can add a little finely sliced red onion or diced celery to the salad. This salad keeps very well in the refrigerator for 3-4 days, making it a great option for meal prep.
