This healthy salad is made with cooked lentils and diced fresh diced carrots, celery, bell pepper, onion, parsley and lemon juice – perfect to make ahead for lunch for the week as the flavors only get better overnight.

Lentil salad prep


  • 1cup dry brown lentils
  • 1bay leaf
  • 2sprigs fresh thyme
  • 1cup finely diced carrots
  • 1/3cup finely diced celery
  • 1/4cup finely diced red bell pepper
  • 1/4cup finely diced red onion
  • 1 cob fresh corn (optional)
  • 1/4cup minced parsley
  • 1clove garlic, minced
  • 5tbsp lemon juice (can substitute 2 tbsp of OTOT ancho chili or other vinegar)
  • 1 tablespoon OTOT extra virgin olive oil (or citrus-infused olive oil)
  • 1teaspoon kosher salt
  • fresh ground black pepper


  1. In a medium saucepan combine lentils, bay leaf, and thyme.
  2. Add enough water to cover by 1 inch.
  3. Bring to boil, reduce heat and simmer uncovered until lentils are tender but not mushy, about 16 to 20 minutes.
  4. Drain lentils and discard bay leaf.
  5. Place in a large work bowl with carrots, celery, red pepper, red onion, parsley, garlic, lemon juice, olive oil, salt and pepper.
  6. Toss to combine and serve chilled or room temperature.
  7. Makes 4 1/2 cups.

Lentil salad



Source: adapted from https://www.skinnytaste.com/lentil-salad/

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