lentil summer salad

★★★★★ 2
atlantam48 avatar
By Marlene York
from Macon, GA

This is an excellent salad for picnics -- no mayo. Just as good at room temperature as it is cold. I'm one of those cooks who uses what she's got. I will swap out cherry/grape tomatoes for regular tomatoes. If I don't have all the peppers, I add what I have. Just keep sizes uniform. I haven't tried it, but adding some diced jalapeno would give it some kick.

★★★★★ 2
serves 4-6
prep time 15 Min
cook time 30 Min
method Stove Top

Ingredients For lentil summer salad

  • 1 c
    green lentils (no need to soak)
  • 2 Tbsp
    finely chopped onions
  • 1/4 c
    each seeded/diced tomatoes and cucumbers
  • 1/4 c
    each seeded/diced green, yellow, red bell peppers
  • 1/4 c
    finely diced parsley
  • 1/2 tsp
    dried oregano
  • 3 Tbsp
    extra-virgin olive oil
  • 3 Tbsp
    fresh lemon juice
  • salt and pepper to taste

How To Make lentil summer salad

  • 1
    Wash and pick through green lentils. Add lentils to 1 1/2 cups water in saucepan. Bring lentils to boil. Cover and reduce heat to low. Cook gently for 25-30 minutes. Drain and allow to cool.
  • 2
    While lentils cook, dice all the vegetables, add to a bowl and toss with lemon juice. Set aside.
  • 3
    Add cooled lentils, extra-virgin olive oil, and oregano. Add salt and pepper to taste. Toss all ingredients to combine. Taste for balance in seasonings. Cover and refrigerate until ready to eat.
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