OK, friends, it’s about 100 degrees where I am today, and it’s just too darn hot to think about making soup. So, as we move into the summer months, Soup on Saturdays may sometimes have something other than soup. Forgive me in advance, but I don’t want to change the catchy page title. 🙂
Just a reminder, lentils are highly nutritional, and you get the added benefit of a healthy dose of vegetarian protein.
Lentil and Celery Heart Salad
makes 4-6 servings
2 medium carrots, peeled and cubed
3/4 cup lentils, rinsed
1 celery heart, thinly sliced
1 small red onion, finely chopped
1 medium cucumber, peeled, seeded and diced
1 clove garlic, minced
finely chopped parsley for garnish
Vinaigrette:
8 tb. extra virgin olive oil
4 tsp lemon juice
salt and pepper to taste
Bring water to boil in large saucepan. Add the carrots, lentils and garlic. Cook over medium heat for 40-45 minutes. Rinse and drain under cold water. Allow to cool.
Transfer carrots, lentils and garlic to a large salad bowl. Add the celery heart, onion and cucumber. Mix well.
Prepare vinaigrette: mix all ingredients well in small bowl. Pour vinaigrette over salad and toss well. Place bowl in refrigerator until ready to serve.
Before serving, toss gently to be sure salad is evenly coated. Sprinkle with parsley just prior to serving.
