Lentil Summer Salad

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Marlene York


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 votes

15 Min
30 Min
Stove Top


  • 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



  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.

Printable Recipe Card


Course/Dish: Other Salads
Main Ingredient: Beans/Legumes
Regional Style: Greek
Dietary Needs: Vegetarian
Other Tag: Healthy

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