Lentil Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vibrant and filling lentil salad with cooked lentils, vegetables, fresh herbs, and a tangy vinaigrette with goat cheese. It holds up beautifully for days, making it perfect for meal prep or lunch boxes.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 cup French green lentils ((or common brown or green lentils))
- 3 cups chicken broth
- 1 bay leaf
- 1 large carrot, (finely diced)
- 2 ribs celery, (finely diced)
- 1 teaspoon finely chopped fresh thyme ((or ½ teaspoon dried))
- 3 tablespoons chopped fresh parsley
- 1 clove garlic, (minced)
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 2 tablespoons freshly squeezed lemon juice, (from one lemon)
- ¼ cup extra-virgin olive oil, (best quality such as Lucini or Colavita)
- 3 oz goat cheese
At a glance
PER SERVING · TIME 45M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 15m
- Sodium
- 1141mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 169mg
- Calcium
- 58mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 1141MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.