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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.  (Recipeā™¦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.