Weight Watchers Mediterranean Lentil Salad Recipe
Weight Watchers Mediterranean Lentil Salad Recipe
A quick and easy, healthy recipe with carrots, red onion, thyme, celery, garlic, and lemon juice.
Ready in 30 minutes.
MyWW Points: 2 Blue Plan and 5 Green Plan
2 WW Freestyle Points and 5 SmartPoints
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Ingredients you will need:
- 1 cup red onion diced
- 1 cup carrots diced
- 1 cup dry brown lentils
- ½ tsp dried thyme
- 2 cloves garlic minced
- 1 bay leaf
- 2 tbsp lemon juice
- ¼ cup olive oil
- ½ tsp salt
- ¼ tsp ground black pepper
- ½ cup celery diced
- ¼ cup parsley diced
How to make:
- Using a large saucepan, add red onion, carrots, lentils, thyme, garlic, and bay leaf. Add in water so contents in saucepan are covered by one inch.
- Over medium/high heat, bring to a boil. Once boiling, reduce the heat and simmer uncovered approx 15 – 20 minutes or until the lentils are tender. Don’t overcook or the lentils will be mushy.
- Drain contents of the saucepan into a colander.
- Remove and discard the bay leaf.
- Move salad to a large bowl, or container.
- Add in lemon juice, olive oil, salt, pepper, celery, and parsley.
- Toss until well mixed.
- Serve salad at room temp.
Equipment you will need:
Large Saucepan
Colander
Large Mixing Bowl
Need to make more servings, or fewer servings?
Click on the “Servings: #” in the recipe below and move the slider to adjust the recipe.
Weight Watchers Mediterranean Lentil Salad
Ingredients
- 1 cup red onion diced
- 1 cup carrots diced
- 1 cup dry brown lentils
- ½ tsp dried thyme
- 2 cloves garlic minced
- 1 bay leaf
- 2 tbsp lemon juice
- ¼ cup olive oil
- ½ tsp salt
- ¼ tsp ground black pepper
- ½ cup celery diced
- ¼ cup parsley diced
Instructions
- Using a large saucepan, add red onion, carrots, lentils, thyme, garlic, and bay leaf. Add in water so contents in saucepan are covered by one inch.
- Over medium/high heat, bring to a boil. Once boiling, reduce the heat and simmer uncovered approx 15 – 20 minutes or until the lentils are tender. Don't overcook or the lentils will be mushy.
- Drain contents of the saucepan into a colander.
- Remove and discard the bay leaf.
- Move salad to a large bowl, or container.
- Add in lemon juice, olive oil, salt, pepper, celery, and parsley.
- Toss until well mixed.
- Serve salad at room temp.
Notes
Nutrition
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