Lentil & carrot salad
A French lunch for the galley that copes with rough seas, about 40 min hands-on.
- Lunch
- French
- ⏱ 40 min
- 🌊 Sea tolerance 4/5
- 🪨 Bare bones
- vegan
- vegetarian
- pescatarian
- gluten-free
- kosher
- halal
Ingredients
For 4 servings (one normal-appetite adult each). Per serving in brackets.
- Green/brown lentils (dried)280 g (70 g)
- Carrot320 g (≈ 5 carrots) (80 g (≈ 1.5 carrots))
- Red onion120 g (≈ 1 onion) (30 g)
- Red wine vinegar40 g (10 g)
- Extra-virgin olive oil32 g (8 g)
- Parsley20 g (5 g)
Method
- Simmer lentils 20–25 minutes until just tender; drain.
- Grate carrot and finely chop onion and parsley.
- Toss everything with vinegar, oil, salt and pepper while the lentils are warm.
In the galley
- Copes with a seaway — 4/5 for sea tolerance.
- Stow the main ingredients in the fridge.
- Contains: Sulphites — always check the labels of what you buy.
Per serving
🌾 Fibre-rich
- kcal
- 366
- protein
- 18 g
- fat
- 9 g
- carbs
- 55 g
- sugar
- 7 g
- fibre
- 10 g
From USDA FoodData Central, raw weights — a planning guide, not a label; a few values use a close stand-in.
Nutrition per serving: USDA FoodData Central — SR Legacy (U.S. Department of Agriculture, Agricultural Research Service), weighted by each ingredient's grams — a planning guide, not a label. Quantities follow standard portion sizes; this recipe hasn't been tested in a real galley yet. How we make recipes