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!
