Directions
1
In a medium pot, bring vegetable broth to a boil. Add the bay leaf and green lentils.
2
Boil for about 15-20 minutes until the lentils are soft when you push down on them, making sure they are not mushy. Drain your lentils and throw away the bay leaf.
3
In a large bowl, add all your veggies (onion, carrots, celery, bell pepper, and cilantro). Add your lentils and give everything a good toss.
4
Add in the oil, lemon juice, garlic, salt, and pepper to the bowl. Give everything a good mix and taste for salt and pepper. Enjoy right away or cold the next day!
Ingredients
1 cup green lentils
1 bay leaf
23 vegetable broth (enough to cover lentils while boiling)
0.25 cup red onions (diced)
1 cup carrots (diced)
0.50 cup celery (diced)
0.50 cup red bell pepper (diced)
0.25 cup cilantro (minced)
1 tbsp olive oil
5 tbsp lemon juice (freshly squeezed)
1 garlic clove (minced)
1 tsp salt (more to taste)
12 tsp black pepper (more to taste)
Nutrition Facts
1 servings
Serving size
6
- Amount per serving
- Calories92
- % Daily Value *
- Total Fat 3g4%
- Saturated Fat 0g
- Trans Fat 0g
- Cholesterol 0mg
- Sodium 123mg6%
- Total Carbohydrate 14g6%
- Dietary Fiber 5g18%
- Total Sugars 3g
- Protein 6g
- Potassium 290mg7%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
1 cup green lentils
1 bay leaf
23 vegetable broth (enough to cover lentils while boiling)
0.25 cup red onions (diced)
1 cup carrots (diced)
0.50 cup celery (diced)
0.50 cup red bell pepper (diced)
0.25 cup cilantro (minced)
1 tbsp olive oil
5 tbsp lemon juice (freshly squeezed)
1 garlic clove (minced)
1 tsp salt (more to taste)
12 tsp black pepper (more to taste)