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2 April, 2015

Lentil Salad

Comments : 1 Posted in : Recipe on by : WTG Tags: ,

Makes 4 cups of salad

1 cup lentils (uncooked)

1/3 cup radish

1/2 cup cucumber 

1/2 cup red pepper diced

3 tbsp diced onion or shallot

1/4 cup chopped parsley or other green 


Juice of 1 lemon

2 tbsp Dijon mustard

1 tablespoon honey

1 clove of garlic pressed or minced 

1/4 cup olive oil

Salt and pepper to taste


Rinse the lentils well in a fine mesh strainer.  Look over them for any rocks (it does happen!) Cook the lentils in 4 cups of water.  Add aromatics such as garlic and thyme if you choose.  BrIng to a boil then reduce heat and simmer.  The texture should be soft but the lentils should hold their shape, about 25-35 minutes.  Drain lentils.




While the lentils are cooking prepare the dressing.  I like to make the dressing in a jar so I can shake it to mix it but a bowl and spoon work great too.  I used a micropplane to grate the garlic but you can use a garlic press or just mince it well.  Juice 1 lemon.  I microwave the lemon for ten seconds then roll it on the counter prior to cutting to help get all the juice out.  Add the honey, mustard and salt/pepper.  The dressing is the seasoning for all the vegetables and lentils so it should taste a little strong.

When the lentils are cooked drain them in a fine mesh strainer then put them in a bowl and toss with the dressing while warm.  Allow to cool.


Chop remaining ingredients and add to cook lentils.  Serve cold or at room temperature.



One thought on : Lentil Salad

  • Heather
    April 12, 2015 at 11:19 pm

    So yummy and so easy!! Thanks for the recipe Jeanne and Liz!!

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