Crunchy Lentil Salad

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 servings


  • 1 1/2 cup lentils rinsed
  • 7 1/2 cups water
  • 1 bay leaf
  • 2 ribs celery finely chopped
  • 2 carrots finely chopped
  • 1/2 cup finely chopped red onion
  • 3 tablespoons finely chopped parsley
  • 1/2 cup olive oil
  • 3 tablespoons fresh lemon juice
  • 2 cloves garlic pressed
  • 1/2 teaspoon dried marjoram
  • 1/2 teaspoon ground cumin
  • Salt and pepper to taste


  • In a medium saucepan, combine the lentils, water and bay leaf. Bring to a boil and cook, uncovered, stirring occasionally, for about 15 minutes or till the lentils are tender, but still crunchy. Drain well, discarding the bay leaf. Let set for about 5 minutes to make sure all the water disappears.
  • In a serving bowl, combine the lentils, celery, carrots, onion and parsley, gently stirring.
  • In a small mixing bowl, combine the olive oil, lemon juice, garlic, marjoram, cumin, salt and pepper. Pour over the lentil mixture and carefully toss. Serve at room temperature.


Per Serving: 344 Calories; 19g Fat; 14g Protein; 33g Carbohydrate; 16g Dietary Fiber; 0mg Cholesterol; 36mg Sodium.
Exchanges: 2 Grain (Starch); 1 Lean Meat; 1 Vegetable; 0 Fruit; 3 1/2 Fat.
SERVING SUGGESTION: Serve with open faced melted pitas. Open a whole grain pita bread, spread a shredded cheese blend (I like cheddar and jack), and broil in the broiler.
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