Recipe by jen
"This is a delicious lentil salad, that keeps very well in the refrigerator."
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dry brown lentils
red onion, diced
ground black pepper
Very yummy recipe. I make it with 16 oz of lentils, triple the other ingredients, and I add about 3T cumin, 1T curry to the lentils as they cook. I find the lentils take about 35-40 min to cook. It is a fabulous recipe to make in advance, and lasts quite a while. One of my family's favorites - thanks!
Good but won't "wow". Wholesome, not for entertaining.
This was delicious! I made this once following the recipe, and we thought it was good. I tried it again and added a few things. Instead of olive oil, I used fat free italian dressing. I also added a tablespoon of apple cider vinegar and 2 diced tomatoes. Yum!
So good I made it twice this week! I didn't use the Bay Leaf or the Celery, as I had none, but I did add a couple of pinches of Celery Seed which seemed to really boost the flavor. I also made extra dressing, as it was a little dry at first. I used Puy Lentils(French) , and it was fabulous!!!
Perfect. My vegetarian daughter will eat the entire thing herself. My only problem is waiting for it to chill! A++++
This recipe has it all - easy to make and tastes great! The lemon/olive oil is a wonderful combination.
This is an easy, tasty alternative to the
standard salad fare. I loved the tangy lemon
juice mixed with the olive oil. A great
combination! It's great for making
early in the morning for an afternoon or
evening meal, and tastes great the next
day. A wonderful recipe!
This was excellent! My husband and I enjoyed it as a main dish and we liked it so much we ate it for breakfast the next day. Color, texture, and flavor are all wonderful. I like to serve it with whole-wheat pita bread.
* Percent Daily Values are based on a 2,000 calorie diet.
Mediterranean Lentil Salad
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 64
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