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Lentil Salad

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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.

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Ingredients

  • 2 quarts water
  • 2 cups lentils
  • 1/2 cup minced celery
  • 1/2 cup minced red onion
  • 1/2 cup thinly sliced carrot
  • 1/3 cup sweet balsamic vinegar
  • 1/4 cup white wine vinegar
  • 1/4 cup olive oil
  • 1 Tablespoon dried oregano, or Italian spice mix

Details

Servings 6
Preparation time 20mins
Cooking time 30mins

Preparation

Step 1

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.

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