Lentil salad


1 lb brown lentils
6 C water
2 bay leaves
1/4 C extra virgin olive oil
1/4 C red wine vinegar
1/2 C lemon juice
1 Tb salt, to taste
2 cloves garlic, finely minced
1/2 C fresh cilantro, coarsely chopped
1 C fresh vegetables, diced

Use any combination of cucumber, bell pepper, celery, seeded Roma tomatoes, and green beans, or your imagination, to fulfill vegetable requirements. A finely minced jalapeno can be used to add heat to the dish. Avoid carrots (too hard) and corn (too sweet).


  1. In a pot, combine lentils, bay leaves, and water. Bring to a boil, then reduce heat to medium low. Simmer for 40 minutes until lentils are tender and soft. Drain and set aside.
  2. In a non-reactive mixing bowl, combine olive oil, vinegar, lemon juice, and garlic. Add lentils to dressing, stirring gently to mix well. Add salt as indicated, or to taste.
  3. Gently fold in vegetables and cilantro. Cover and chill for at least 1 hour before serving to allow flavors to blend.

Serving suggestions

Top with hot sauce for heat or plain yogurt for a creamier dressing.