<span style="color: #333333;">This healthy salad is made with cooked lentils and diced fresh diced carrots, celery, bell pepper, onion, parsley and lemon juice – perfect to make ahead for lunch for the week as the flavors only get better overnight. It's also vegan, high in fiber, protein and only about 100 calories per serving.</span>

<span style="color: #333333;">I've LOVE making my </span><a style="color: #4eae01;" href="http://www.skinnytaste.com/2009/01/lentil-and-chicken-soup-3-pts.html">chicken and lentil soup</a><span style="color: #333333;">, but I was never really a fan of using lentils in a salad (I'm a picky legume eater). But the other day I bought a small lentil salad at my local health food store to try and take to the beach and really enjoyed it, but I paid twelve dollars a pound for it (for a small container). For that price I'll make it myself for a fraction of what I paid, plus this makes a lot so you'll get a few meals out of it. If you're not a fan of lentils, you can use any legume such as white beans, chick peas or a mix.</span>

<b style="color: #333333;">Lentil Salad</b><br style="color: #333333;" /><span style="color: #333333;"><i>Skinnytaste.com</i></span><br style="color: #333333;" /><span style="color: #333333;">Servings: 5 • Size: scant cup • Old Points: 1 pts • Points+: 3 pts</span><br style="color: #333333;" /><span style="color: #333333;">Calories: 102 • Fat: 3 g • Carb: 20 g • Fiber: 9 g • Protein: 7 g • Sugar: 1 g</span><br style="color: #333333;" /><span style="color: #333333;">Sodium: 255 mg • Cholesterol: 0 mg</span><br style="color: #333333;" /><br style="color: #333333;" /><span style="color: #333333;">Ingredients:</span>
<ul style="color: #333333;">
	<li>1 cup dry brown lentils</li>
	<li>1 bay leaf</li>
	<li>2 sprigs fresh thyme</li>
	<li>1 cup finely diced carrots</li>
	<li>1/3 cup finely diced celery</li>
	<li>1/4 cup finely diced red bell pepper</li>
	<li>1/4 cup finely diced red onion</li>
	<li>1/4 cup minced parsley</li>
	<li>1 clove garlic, minced</li>
	<li>5 tbsp lemon juice</li>
	<li>1 tablespoon olive oil</li>
	<li>1 teaspoon kosher salt</li>
	<li>fresh ground black pepper</li>
</ul>
<br style="color: #333333;" /><span style="color: #333333;">Directions:</span><br style="color: #333333;" /><br style="color: #333333;" /><span style="color: #333333;">In a medium saucepan combine lentils, bay leaf, and thyme. Add enough water to cover by 1 inch. Bring to boil, reduce heat and simmer uncovered until lentils are tender but not mushy, about 16 to 20 minutes.</span>

<span style="color: #333333;">Drain lentils and discard bay leaf. Place in a large work bowl with carrots, celery, red pepper, red onion, parsley, garlic, lemon juice, olive oil, salt and pepper. Toss to combine and serve chilled or room temperature.</span><br style="color: #333333;" /><br style="color: #333333;" /><span style="color: #333333;">Makes 4 1/2 cups.</span>