Lentil Salad

Great summer salad. Add extra vegetables like cucumber or zucchini. Also add whole grains like quinoa or faro to make a complete protein packed meal.

Lentil Salad

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 2

    quarts water

  • 2

    cups lentils

  • ½

    cup minced celery

  • ½

    cup minced red onion

  • ½

    cup thinly sliced carrot

  • cup sweet balsamic vinegar

  • ¼

    cup white wine vinegar

  • ¼

    cup olive oil

  • 1

    Tablespoon dried oregano, or Italian spice mix

Directions

Combine water and lentils in a pot and bring to a boil; cook at a boil until the lentils are tender, but not mushy, 15 to 20 minutes. Drain and rinse with cold water to cool. While lentils are cooking; whisk vinegars, olive oil, and oregano together. Add chopped vegetables and cooked lentils. Gently stir to coat. Cover bowl with plastic wrap and refrigerate at least one hour, up to 2 days.


Nutrition

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