Name: Lentil Salad
Ingredients: 1 pound dried lentils (about 2 cups dry, or about 7 cups cooked); 8 cups water or broth; 4 carrots (no need to peel); 4 celery stalks (chopped); 1 onion; 1 cup lemon vinaigrette (see recipe: "Citrus Vinaigrette" link below); 1 cup halved cherry tomatoes (optional); 0 fresh or dried herbs (optional)

Lentil Salad

Jim's Pantry Recipes

Lentils with old vegetables from the back of the crisper drawer make a delicious, filling, and inexpensive meal.

Print Recipe

Course Grains & Legumes, Salsas, Salads & Slaws

Servings 8 Servings

Ingredients

1 pound dried lentils about 2 cups dry, or about 7 cups cooked
8 cups water or broth
4 carrots no need to peel
4 celery stalks chopped
1 onion
1 cup lemon vinaigrette see recipe: "Citrus Vinaigrette" link below
1 cup halved cherry tomatoes optional
fresh or dried herbs optional

Instructions

Clean lentils to remove any stones. Mix lentils in 6 - 8 cups of water or broth. Bring to a boil, then reduce and simmer for 30 - 45 minutes. Chop carrots, celery and onion (or any other veggies on hand). Mix vegetables with warm, drained lentils and citrus vinaigrette. Serve warm or cold. (Recipe♦539)

Notes

Pre-cooked lentils keep in the refrigerator for months (try these: http://www.melissas.com/Steamed-Lentils-p/28.htm). When the lentils are cooked, the dish can be prepared in a few minutes. Dried lentils are very inexpensive (feeding 8-10 people for $1.50) and have a long shelf life but need to be cooked for 30 - 45 minutes.

Lentil Salad

Lentil Salad

Ingredients

Instructions

Notes

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