Old-Style Lentil Salad

10 Reviews
78% would make this recipe again

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Preparation : 5 min Cooking : 25 min
260 calories/serving


1 cup green or brown lentils (dried), rinsed and drained 170 g
2 stalks celery, chopped 140 g
2 green onions/scallions, finely chopped
3 tbsp extra virgin olive oil 45 mL
4 tsp lemon juice, freshly squeezed 1/2 lemon
4 tsp Parsley and Garlic Base 20 mL
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]


  1. Rinse and drain the lentils, then put them in pot. Add water to cover the surface of the lentils and add a pinch of salt. Bring to a boil, then reduce the heat and simmer, uncovered, until the lentils are just tender, 20 to 25 minutes.
  2. While the lentils are cooking, coarsely chop the celery, finely chop the scallion, then add them to a salad bowl. Pour the oil and lemon juice, add the Parsley and Garlic base then season with salt and pepper.
  3. Drain the lentils, then toss them with the salad. Adjust the seasoning and serve.

Nutrition Facts Table

per 1 serving (180 g)


% Daily Value




13 g

20 %

Saturated 1.7 g
+ Trans 0 g

9 %


0 mg


30 mg

1 %


27 g

9 %


6 g

24 %


3 g

Net Carbs

21 g


12 g

Vitamin A

5 %

Vitamin C

14 %


4 %


32 %


This recipe is :
Free  :
Added Sugar
Excellent source of  :
Fibre, Folacin, Iron, Manganese, Potassium, Vitamin K
Good source of  :
Copper, Magnesium, Phosphorus, Vitamin B1, Vitamin E, Zinc
Source of  :
Niacin, Pantothenic Acid, Selenium, Vitamin A, Vitamin B2, Vitamin B6, Vitamin C
Low  :


1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 1 ½
Fruits 0
Vegetables 0
Meat and Alternatives 1 ½
Fats 2 ½

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10 Reviews (10 with rating only) 78% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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