Ingredients and Weight:
- Lentils, dry: 1 cup (250g)
- Carrots, peeled and diced: 1 cup (240g)
- Celery, diced: 1 cup (220g)
- Red onion, diced: 1/2 cup (120g)
- Parsley, chopped: 1/4 cup (20g)
- Scallions, sliced: 1/4 cup (20g)
- Olive oil: 1/4 cup (60ml)
- Lemon juice: 1/4 cup (60ml)
- Dijon mustard: 1 tablespoon (15ml)
- Honey: 1 tablespoon (20g)
- Salt and pepper: to taste
Preparation Time: 15 minutes
Cooking Time: 20 minutes
Difficulty Level: 1 (Easy)
Preparation Method Steps:
- Rinse the lentils and drain well.
- In a medium saucepan, combine the lentils with 3 cups of water. Bring to a boil, then reduce heat to low and simmer for about 20 minutes, or until the lentils are tender but still have a little bite.
- Drain the lentils and let them cool slightly.
- In a large bowl, combine the lentils, carrots, celery, red onion, parsley, and scallions.
- In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, and honey.
- Pour the dressing over the lentil mixture and toss to coat.
- Season with salt and pepper to taste. Serve chilled or at room temperature.
Nutritional Information:
- Calories: 250 per serving
- Fat: 10g
- Protein: 15g
- Carbohydrates: 35g
- Fiber: 10g
Dish Characteristics:
- Fresh and flavorful
- Light and refreshing
- Versatile side dish or main course
User Comments:
- "This salad is so delicious and easy to make. I love the combination of flavors and textures."
- "I usually don't like lentils, but this salad changed my mind. It's so refreshing and healthy."
- "I served this salad at a summer party and it was a hit with everyone."
Special Precautions and Tips:
- For a vegan version, replace the honey with agave nectar or maple syrup.
- You can add any other vegetables you like to this salad, such as bell peppers, cucumbers, or tomatoes.
- If you don't have scallions, you can use green onions instead.
