Italian Lentil Salad

Italian Lentil Salad

Made  times
schmerna 8

"This salad functions as a perfect lunch or side dish for dinner. The Italian flavors mix beautifully in your mouth."
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1 h 15 m servings 435 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 435 kcal
  • 22%
  • Fat:
  • 18.8 g
  • 29%
  • Carbs:
  • 39.1g
  • 13%
  • Protein:
  • 29.3 g
  • 59%
  • Cholesterol:
  • 43 mg
  • 14%
  • Sodium:
  • 911 mg
  • 36%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Bring water to a boil in a saucepan; add lentils. Cover and simmer until lentils are tender, about 35 minutes. Drain and and cool to room temperature.
  2. Divide lentils among 4 salad plates; layer with mozzarella cheese slices, prosciutto, and fresh basil. Drizzle balsamic vinaigrette over each salad.


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I loved everything in this recipe - The only thing I did differently was drizzled some olive oil in addition to the balsamic. Even my husband loved it, full of protein and pretty good for you

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