Lentil salad with carrot


This salad is very healthy, nutritious and economical . Can be eaten as a companion or alone .


1 cup lentils
2 tablespoons freshly squeezed lemon juice
1 finely chopped clove of garlic
2 green chives chopped on wheels
3 tablespoons finely chopped parsley
1/2 diced red onion
2 tablespoons balsamic vinegar
2 medium carrots, peeled and coarse grated
Salt and ground black pepper
4 tablespoons extra virgin olive oil


In a saucepan add enough water to cover the lentils and cook, cover with a lid over medium heat for 45-50 minutes or until the lentils are tender but whole . Drain water and let drain in a colander until they cool completely
In a jar with a lid prepare the dressing: place olive oil, lemon juice, finely chopped garlic and vinegar, cover the jar and shake well . Set aside the dressing .
In a bowl place the lentils at room temperature with the other chopped ingredients: carrots, chives, parsley and red onion. Season to taste with salt and black pepper, pour the dressing over the lentils and other ingredients mix the salad carefully .

Cover the salad with a film wrap and place in the refrigerator, so that it cools at least 2 hours, allow the flavors to integrate well, check the seasoning add a little more salt if required .
Serve cold salad .

You share. We pay.