Delicious, Fresh & Healthy Lentil Salad

My dad introduced me to lentils long ago, when I was just a little kid! He used to make lentil salad, and serve it during our annual 4th of July picnic with my grandparents. I always looked forward to lentil salad, because it reminded me of family and summer picnics.

Today I’m trying my hand at the lentil salad I remember so fondly. Here’s to Dad’s special lentil salad, with my own twist.

My STEP-BY-STEP VIDEO below will help guide you through the recipe. Subscribe to my YouTube channel for recipe videos every week!

 

 

 

Makes: lentil salad side dish for 4-6 people

Prep time: 25 minutes

Cook time: 20 minutes

Total time: 45 minutes

The Ingredients

1 cup green lentils (French lentils are my favorite type of green lentil!)

1 bay leaf

2/3 cup sweet onion, finely chopped

2/3 cup celery, finely chopped

2/3 cup carrot, finely chopped

2/3 cup Italian parsley, finely chopped

2 large garlic clove, minced

1/4 cup extra virgin olive oil

2 tablespoons + 1 teaspoon sherry wine vinegar

1/4 teaspoon allspice (the secret ingredient!)

Salt & pepper to taste

 

 

 

The Steps

Rinse lentils to remove any sand/dirt.

To cook lentils: Add lentils and bay leaf to a pot with about 3 cups water. Bring lentils to a boil, then turn down to a steady simmer, cover and let simmer for 20-25 minutes until tender but not mushy.

To prepare salad: Drain lentils, remove bay leaf, and place in a large bowl. Add in onion, celery, carrot, garlic, parsley, sherry wine vinegar, olive oil, allspice, and salt and pepper to taste.

Toss until combined.

To serve and store: Serve slightly warm, room temperature or chilled. Keeps well in the fridge, covered, for up to 5 days!

 

 

 

The Steps With Video

My STEP-BY-STEP VIDEO below will help guide you through the recipe. Subscribe to my YouTube channel for recipe videos every week!

YouTube video

 

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