- 1 cup beluga/black lentils
- 1 bay leaf
- 2 sprigs fresh thyme
- 1 cup finely diced carrots
- 1/3 cup finely diced celery
- 1/4 cup finely diced red bell pepper
- 1/4 cup finely diced red onion
- 1/4 cup rough chopped fresh parsley (or cilantro)
- 1 garlic clove (minced)
- 5 tablespoons lemon juice (or lime)
- 1/2 teaspoon lemon zest (or lime zest)
- 2 tablespoons of extra virgin olive oil (first cold pressed preferred)
- Kosher or sea salt to taste
- fresh ground pepper to taste
- In a medium saucepan, combine-lentils, bay leaf, and thyme.
- Add enough water to cover by 1 inch.
- Bring to boil. Reduce heat and simmer uncovered until lentils are tender but not mushy, about 15-20 minutes.
- Drain lentils, and discard bayleaf. Let cool 15-20 minutes.
- Place in a large work bowl with carrots, celery, red bell pepper, red onion, parsley, garlic, lemon juice, zest, olive oil, salt and pepper.
- Toss to combine. Serve chilled or room temperature.
- Makes 4- 1/2 cup servings.
This is a great make ahead recipe. Perfect for lunch, side, or dish to pass at your next gathering. You can use any variety of lentil-red, green, etc. I used black lentils, thought it was a nice contrast to the bright colored veggies. Add/substitute your favorite veggies and herbs. Give it a different twist by using a delicious vinegar in place of the lemon juice. Have fun and enjoy! Leave a comment below.