***This post contains affiliate links. You are in no way obligated to purchase anything. If you do so I receive a small commission, which does not affect your purchase price in any way. By purchasing through my affiliate links, it helps to cover the costs of operating my site. Thank you for your consideration and support!
As the days are getting warmer all I really want to eat are light and flavorful foods that require little cooking time. I had a lentil salad a few weeks back at a party that someone had gotten from a deli and I thought to myself, I can recreate that. And I'm so glad I did because it's delicious, light and refreshing.
If you don't use lentils very often in your meals, you really should start to use them more. They're a VERY inexpensive protein source that really help stretch your grocery budget and they take on the flavor of whatever you put them with. Lentils are a great source of protein, fiber and iron.
Colorful Lentil Salad can be eaten as a side dish, or you could even turn it into a dinner by adding 3oz. of grilled chicken breast or salmon. Yum! For those of you that eat the Trim Healthy Mama way, this is an E dish.
Colorful Lentil Salad (E) (Serves 6)
- 1 c. of green or brown lentils, rinsed and sorted
- 1 c. of frozen peas
- 3 carrots, peeled and diced
- 1 sm. red onion, diced
- 2 T. lemon juice, freshly squeezed or bottled
- 1/2 t. dried thyme
- 1 T. dried parsley (or 2 T. fresh parsley)
- 1 t. Dijon mustard
- 1/8 t. black pepper
- 1/2 t. salt
- 1/4 t. THM Sweet Blend (or 1 t. honey for those of you not eating THM)
- 1/8 c. extra-virgin olive oil
- Rinse, sort and drain your lentils. Bring a medium pot of water to a boil and add the lentils. Turn down to a simmer and cook for 17-19 minutes just until they're tender.
- While the lentils are cooking, bring a small pot of water to a boil and add the green peas. Cook for 2 minutes, drain the peas in a strainer and rinse with cold water to stop the cooking process.
- In a bowl add the peas, carrots and red onion. In a large measuring cup combine the lemon juice, thyme, parsley, Dijon mustard, black pepper, salt and extra-virgin olive oil . Set aside.
- Once the lentils are done cooking drain them in a colander and rinse with cold water. Add them to the bowl of vegetables. Pour the dressing over top of the lentils and vegetables and gently stir to combine.
- Taste and adjust seasonings if needed.