Lentil Salad


This is that dish. The one I make for parties. The one I bring to the beach. The one that, if it lasts a day, tastes better the next. It is delicious and so simple to make. It’s lentil salad!

I’ve been making this for years and so I kind of don’t have exact measurements, but I will offer some here. The truth is, it is all about the red wine vinegar anyway, and you can’t really go wrong! I don’t pay attention to the old oil to vinegar ratio, usually said to be 3:1, because I always like more vinegar than oil. So, try it and see what happens. I bet you will love this salad as much as I do!

2 cups of cooked lentils (French, brown or green, doesn’t matter, use your fave!)
1/2 each red, orange, and yellow pepper, or more if needed
2 carrots, or more if needed
2 scallions, white and green parts, or more if needed
Olive oil
Red wine vinegar

Note: you decide the lentil to vegetable ratio. Add more peppers, carrots and scallions if you like!

Cook the lentils according to the package. Let cool.

Chop the peppers and carrots into a small dice, about the same size. Thinly slice the scallions.

Toss the lentils and the vegetables together.

Start slowly with the oil and vinegar, but pour some of each onto the salad. Add a pinch of salt and toss around. Taste and adjust.

This is great immediately and after it has had time to sit. Enjoy!

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