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Lentil Salad

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This healthy Lentil Salad with cooked lentils and diced carrots, celery, bell pepper, onion, parsley, and lemon juice is perfect for making ahead for lunch as the flavors only get better overnight.

Lentil Salad
Lentil Salad

I love warm lentils, like in my Chicken and Lentil Soup and Lentils and Rice with Eggs and Bacon, but I was never really a fan of lentils in a salad (I’m a picky legume eater). But that all changed years ago when I bought a cold lentil salad at a health food store. I enjoyed everything about it – except for the high price. Lentils are so affordable to cook at home, so I knew I had to try making the salad myself. My homemade version was a fraction of the cost of the store-bought one, so save your money, and make this salad ASAP! It’s also vegan, high in fiber and protein, and only about 100 calories per serving.

Lentil Salad

What is lentil salad made of?

  • Lentils: Brown lentils cook with bay leaf and fresh thyme. Green or black lentils would also work, and canned lentils are fine if you’re in a hurry. If you don’t love lentils, make it with any legume or grain, such as white beans, chickpeas, quinoa, or a mix.
  • Vegetables: This salad recipe calls for celery, bell pepper, and carrots, but feel free to use whatever you have. Cherry tomatoes, cucumber, chopped baby spinach, and celery would all work.
  • Onion: Swap red onion for shallots or scallions.
  • Herbs: Sub fresh basil, mint, or chives for parsley.
  • Dressing: Add the lemon juice, garlic, olive oil, salt, and pepper directly to the lentil mixture – no need to whisk separately. You can also substitute the lemon juice for red wine or white wine vinegar.

How to Cook Lentils for Lentil Salad

Lentils cook much quicker than dry beans. Plus, you don’t have to soak them before cooking.

  1. Combine the lentils, bay leaf, and thyme in a medium saucepan.
  2. Cover the lentils with an inch of water. Don’t add salt to the water at this point or they will take much longer to cook.
  3. Bring the lentils to a boil, reduce the heat to low, and simmer uncovered for 16 to 20 minutes until the lentils are tender but not mushy.
  4. Drain the lentils and discard the bay leaf.

Lentil Salad Meal Prep

This cold lentil salad recipe makes a lot, so you’ll get a few meals out of it. It lasts in the fridge for three days and is perfect as leftovers for lunch. If you’re looking for more meal prep salads with legumes, try my Black Bean, Avocado, Cucumber, and Tomato Salad and Fiesta Bean Salad.

salad ingredients with lentilsLentil Salad

More Lentil Recipes You’ll Love:

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Lentil salad

4.95 from 60 votes
1
Cals:181
Protein:10
Carbs:29.5
Fat:3.5
This healthy Lentil Salad with cooked lentils and diced carrots, celery, bell pepper, onion, parsley, and lemon juice is perfect for making ahead for lunch!
Course: Lunch, Salad
Cuisine: American
Lentil Salad
Prep: 15 minutes
Cook: 20 minutes
Total: 35 minutes
Yield: 5 servings
Serving Size: 1 scant cup

Ingredients

  • 1 cup dry brown lentils, *
  • 1 bay leaf
  • 2 sprigs fresh thyme
  • 1 cup finely diced carrots
  • 1/3 cup finely diced celery
  • 1/4 cup finely diced red bell pepper
  • 1/4 cup finely diced red onion
  • 1/4 cup minced parsley
  • 1 clove garlic, minced
  • 5 tbsp lemon juice
  • 1 tablespoon olive oil
  • 1 teaspoon kosher salt
  • fresh ground black pepper

Instructions

  • In a medium saucepan combine lentils, bay leaf, and thyme.
    lentils
  • Add enough water to cover by 1 inch.
  • Bring to boil, reduce heat and simmer uncovered until lentils are tender but not mushy, about 16 to 20 minutes.
  • Drain lentils and discard bay leaf and thyme.
  • Place in a large work bowl with carrots, celery, red pepper, red onion, parsley, garlic, lemon juice, olive oil, salt and pepper.
  • Toss to combine and serve chilled or room temperature.
    How To Make Lentil Salad

Last Step:

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Notes

Makes 4 1/2 cups.
*If you want to use cooked lentils, use 3 cups.

Nutrition

Serving: 1 scant cup, Calories: 181 kcal, Carbohydrates: 29.5 g, Protein: 10 g, Fat: 3.5 g, Saturated Fat: 0.5 g, Sodium: 251 mg, Fiber: 5.5 g, Sugar: 3 g

Categories:

 

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164 comments on “Lentil Salad”

  1. Avatar photo
    Anne Lombardo

    Love the lentil salad. My daughter plans to take it for lunch. Lentils are not one of my favorite foods, I was actually surprise how delicious this salad is and how much I love it.

  2. Yum!! Made this for the first time today. So delicious and filling! Perfect lunch. I didn’t have any lemon juice so used white wine vinegar and a little lime juice and it did the trick! Looking forward to making this again with lemon juice.

  3. I just finished making this salad and am having it for lunch. I didn’t have enough lemon juice so I put in 2.5 tbs. of lemon juice/2.5 tbs. of red wine vinegar. Otherwise, I made the recipe exactly as is and it is delicious!! This is yet another one of Gina’s recipes that will be kept at an arm’s reach!! Thanks, Gina.

  4. So good to have this recipe for friends & family, especially those who are trying to achieve plant-based eating!

  5. Very good. Was hesitant about the amount of lemon juice but it works. Added half cup of cooked couscous because I had it.

  6. It’s a lot of salad for one person. It is amazingly delicious but I’ll be eating it all week I think. For sure great for a party or potluck. I added cucumber, mint and a little reduced feta. I think it will still be just a point or two on WW

  7. I made the recipe as shown, but used French Lentils (aka green lentils) because they hold their texture after cooking and I like the taste better. I cooked the lentils in Mushroom broth, according to the package directions, and started taste-testing after 12 minutes. When they reached a good consistency (a texture similar to canned black beans). I took them off the heat, drained and rinsed them. Before cooking the lentils I also added 1/2 tsp of Ras El Hanout for a little Moroccan flavor. I recommend using a very good quality EVOO, something you would dip bread in (I used an Arbequina Olive Oil from Spain). I used raw, shredded carrots that I had in the fridge and it gave a nice texture to the salad so I added extra carrots. It was absolutely delicious! After tasting with the dressing, I decided to add crumbled feta cheese (3 Tbsps). It was a perfect meatless meal and I will definitely add to my menu regularly. There are lots of different vegetable combinations you could use depending on what you have on hand. Definitely a heart healthy and diet friendly meal! Thanks Gina!

  8. Delicious! I’ve been looking for a recipe to use Trader Joe’s steamed lentils, and this is it! I made it exactly to the recipe but with the TJs lentils. Not sure how this will change the nutrition, but it is delicious and healthy! Great flavor combination.

  9. This lentil salad tastes very fresh and clean! Lemon and parsley are a beautiful combination for this healthy salad. I will make again for sure!

  10. The dressing is great and can be adapted to just about any bean salad. I love the lentil salad, though. I am watching calories but with this recipe I don’t feel like I’m sacrificing anything! Thank you!

  11. Very easy and tasty recipe for a nice chilled salad. Also I appreciate precise direction on cooking the lentils, because sometimes recipes assume the cook already knows how. Thank you!

  12. Really simple and yummy! Made this on a Sunday and then packed away for a week’s worth of lunches to have with fruit salad. Added sun-dried tomatoes (the kind in a pouch) because I had some leftover from another recipe and that’s yummy too. Can imagine feta, cherry tomatoes, pepperoncini, etc being good in here too.

  13. Everyone loves this when I make it! It tastes great the first day and even better the second. I’ve had to use dried thyme before and it still turns out delicious. Great recipe!

  14. This recipe is so good! I was reluctant to try a lentil salad but I’ve been trying to increase the beans in my diet. This recipe is very good, it will be a regular in my meal rotation.

  15. Delish and healthy! The longer it sits the better it gets so definitely make ahead and use fresh herbs!

  16. Avatar photo
    Nancy Mazarei

    This looks and sounds wonderful! I am a bit confused about the amount of lentils. The recipe first says one cup, then you say if using cooked lentils use three cups.Aren’t they always cooked? .’m not sure what you mean.

  17. Sometimes the simplest things are the best things. This is so good! And it’s flexible. I added some green onion. You could add feta, mint, oregano. White garlic sauce (homemade or from Trader Joes) kicks it up even more. So good!
    This will be my go-to lunch for a long time!

  18. This is delicious!! Based on the comments, I doubled the recipe, and I’m so glad I did! I was hoping the prep work would be worth and it definitely was. Looking forward to having it for lunch this week and sharing with a friend.

  19. Sounds delicious . Wondering if anyone has tried with some other seasoning, ie. Mediterranean, Moroccan, Greek? I think would be great.

    1. Avatar photo
      Mary Dilworth

      I have tried several variations of this wonderful recipe. They are all delicious. Use cucumbers , tomatoes, olives and feta for a Greek twist (and then I add a little olive brine to the dressing.) For a latino slant, I use cilantro and a little fresh mint, tomatoes and cumin, with lime juice instead of lemon. As a lifelong member of WW( weightwatchers), I love to add extra veggies of every kind. I just made it with rainbow carrots-so pretty! And as another person commented, I almost always add a little shot of balsamic vinegar to mellow it all out.  

  20. This is the third time I’ve made this….. I just love it! Took it too a pitch in luncheon last week and everyone loved it and wanted the recipe. 

  21. Avatar photo
    KAREN MCINTYRE

    This is amazing. I love the texture and the flavor is perfect. I didn’t have red pepper so I just added basil and cucumber, Followed the rest of the recipe as is. Thank you so much. I will def make this again.

  22. Avatar photo
    Sandie Robinson

    Great Lentil salad.  I added some shredded zucchini from the garden and two diced Shishito peppers.  Used rice vinegar and red wine vinegar in place of the lemon juice.  Great idea for lunch.

  23. This recipe is amazing. I’ve eaten this all week on top of a bed of baby kale with a little hummus on the side – awesome lunch, tons of flavor, and enough dressing to flavor the kale too! This is a keeper! Thanks, Gina. 

  24. I made this salad couple days ago and it was absolutely delicious!!! I made lentils in IP and then assembled salad and put in fridge for several hours!!! It was so scrumptious 

  25. Holy Cannoli!!! Just made this and it’s PHENOMENAL!!! This is not zero effort but it is sooooooo worth it!!! Next time I’m doubling it for leftovers. Thanks again for an amazing dairy-free (and low ww point) recipe!!

  26. Avatar photo
    Mary Karagiannis

    This was so delicious! I subbed red wine vinegar for the lemon juice and topped with a little feta cheese and Kalamata olives. So yummy!

  27. Avatar photo
    Marlene Leuenberger

    I am interested in making this salad, but I am intimidated by cooking lentils on the stovetop. They just never seem to get “done.” I think they would cook great in the instant pot, though. Since this is a repost of an old recipe, would be nice to update it with instant pot instructions included.

  28. I love your recipes, making shrimp and asparagus tonite(date nite)! In this recipe,could I use dry split green peas,have small amt.,left from another recipe. Thank you for ALL you do

  29. This is the best!  I make it even easier by using a package of precooked lentils.  Great as a picnic side and if leftovers makes a quick complete lunch.  Love it…❤️

  30. Loved it! Perfect meal for hot summer days! I added some cubed vegan cheese https://violifefoods.com/ on top. Will definitely keep the recipe and make again. Thank you!

  31. Delicious and simple, especially in late summer when it’s so very hot, this is a perfect meal. I love making this to camp with too! We make a large batch and use as a side for grilled items. Even breakfast a few times. I like to double the celery for more crunch and add tomatoes if I have extra on hand.

  32. I started making another lentil salad and switched while I was cooking the lentils. So I added 4 gloves of garlic minced and 3 mini cucumbers and it was seriously the best salad I’ve ever made. I will be taking it for lunch this week and that makes me so happy! Thank you

  33. This is delicious as is! It is easy, tasty, and very good for you.  It was a hit at our hospital cardiac rehab group’s healthy covered dish luncheon. Thanks! (I made a similar salad using barley instead of lentils which also turned out well)

    1. This is very good. I switched the amounts of vinegar to lemon juice as hubby isn’t crazy for lemon. I will be making this again!! Thanks for a great salad.

  34. I used 1 can lentils, drained and rinsed . I left out the thyme, bay leaf and parsley and started at step 5 by placing canned rinsed lentils on a large bowl. Also, I used  juice from only one lemon which came out to be almost 4 Tbs and it tastes GREAT! 

  35. Made just this lentil salad as written and it tastes amazing. I like the idea of adding a little feta or goat cheese as a couple of reviewers suggested but eating as is, is very satisfying.

  36. So delicious and easy! I crumbled some feta into mine, and that just took it over the top! This recipe is definitely going into my regular rotation. 

  37. Avatar photo
    Raquel DeCamp

    Super easy, super yummy, super filling…loved it! Can’t wait to take leftovers for lunch this week.

  38. My husband and in-laws loved this recipe!  I prepared it exactly as provided and would definitely continue to do so! The salad was so refreshing and filling, yet didn’t feel too heavy. Thank you so much for simple, nutritious, and delicious way to feed the family!

  39. I made the lentil salad bowl with egg avocado tomato. I added cucumber also. I never liked lentils but now I am a fan the salad was fantastic and so filling!

  40. I hate to admit it, but I’ve never cooked lentils. But I was given a 1-lb bag & tried this recipe, using what I had in the house (green pepper, white onion, Italian seasoning instead of thyme). It turned out great, and I think it will be even better after I refrigerate it overnight!

  41. I just tried this recipe! tastes delish! love that I can have the salad later and it tastes even better! 🙂 Great to have as a side with a sandwich.

  42. This was TRULY amazing!!!! I used Red lentils instead of brown lentils, just to ease on the digestion. Amazing taste!!! Kids loved it!

    Yes i added 1 teaspoon of balsamic vinegar in addition to the original dressing.  I also used a mix of parsley-cilantro-mint leaves….. whooohooo!!! 
    This is a winner!

  43. Avatar photo
    MR_NEIGHBORMAN22

    ANNNNNNNNNNDD IIIIIIIIIIIEEEEEEEIIIIIIIIIIIEEEEIIIIIIIIIIII WIIIILLLLL ALLLLLWAYSSS LOOOOOOOOVVEEE YOOOOOOOOUUUUUOOOIIIIIIIIIIIIII…..!!!!!!!!!!!!!

    1. Hi Gina! We don’t have to soak the lentils in water the night before we are going to cook them?

      Thank you for your awesome recipes 

  44. I’ve never been compelled to leave a comment on a recipe but I am so in love with this one! I made it exactly as written and added some roasted potatoes seasoned with Mrs Dash table blend. I am eating it on a bed of arugula. 

    AMAZING! Make this now. So easy and satisfying. 😍

  45. This is my go-to website when I need recipe ideas. Searched “lentils” and came up with this gem. Super yummy! This will definitely do in my keeper file!

  46. Avatar photo
    MARCI HASSEN

    Perfect! This was my first time cooking lentils. I served this cold and have leftovers for snacks. Followed the recipe exactly and it’s delicious.

  47. Avatar photo
    anna Clifford

    I LOVE this recipe. It is so good. I make a whole pound of lentils and adjust the amounts of the other ingredients so that I have leftovers or to take to work for potlucks. I have also tried adding curry powder and balsamic vinegar which was delicious. You basically can add whatever veggies you want and it will be good. I have also mixed it with brown rice which was also good. You have to try it. Thank you, Gina….I love your recipes!

  48. I made this and wasn’t wild about it. I undercooked the lentils by a minute or two so it was my own fault. Will try again and cook them a little longer.

  49. Very good salad. I sautee the onions with the garlic in the olive oil ( medium heat only) and added the zest of 1/2 lemon as well as the juice recommended .

  50. Pingback: 10 Fresh and Light Summer Salad Recipes - FabFitFun

  51. I loved this recipe.  I used ready made lentils which made it quick and easy to make.  I added chopped spinach because I did not have parsley.  The lemon dressing makes it light and bright.  Definitely will make again.

  52. Made this exactly according to the recipe.  YUMMMMMY!  Great for lunch or anytime actually.  A keeper recipe for me.  Thank you!

  53. Super simple to make and so filling, this salad makes a great work lunch with a piece of chicken on the side. Definitely a winner!

  54. This was simple and delicious. I added a little goat cheese on top. Yum. Thanks for another great recipe!

  55. I love Skinnytatse.  This site and the accompanying cookbooks have helped me to lose almost 31 lbs since January 2 (I still have a ways to go)!  I made this salad a couple of weeks ago and there was something about the lemon flavor I didn’t love (and I LOVE lemons)!  I read through the comments and used balsamic vinegar and now love this recipe and plan to make it again and again!

  56. Yummmmm! Why did I wait so long to make this? Loved it. My 9 yr old son asked if he could take leftovers for lunch next day.  

  57. Thank you so much for this recipe! I just prepared/tasted my first lentil salad ever, and it’s delicious!

  58. I’m not sure why this popped up on my feed two weeks ago, someone must’ve reposted it from somewhere, but I’ve made this three times now, the first time dividing the pepper & onion up in three portions, freezing two of them. I’ve varied what I’ve put in, depending on what I’ve had on hand

    … adding chopped up cucumber/squash/tomato from the garden, broccoli/cauliflower. The variations are neverending and next time I shall try chickpeas. I printed the recipe because sure enough I’ve had

    two co-workers ask me what I was eating and wanted a copy of the recipe. And you’re right… let those flavors meld over a couple of days and it’s even more yummy!

  59. Why does my “click to print” button never work? Printer hooked up fine….do I have to be a member to site or something? So many great recipes on here!

  60. Gina
    Can I use precooked lentils as well? By the way I love your blog and my husband is always amazed that what he is eating it’s “skinny”! Grazie

  61. I just made this today and LOVE it!  I love the freshness and lightness, but also feeling satisfied after eating it. And, the lemon juice gives it a great bright spot. So great!!! 

  62. I have no doubt the flavors are awesome b/c what does Gina do that isn’t good?! 😉 But i need to know how long does this salad stay good for? I’m looking for healthy portable lunches to pack ahead on a camping trip. Thanks!

  63. Avatar photo
    Kristin LaMaire

    I made this yesterday and even though I complained a bit about chopping all those veggies up really tiny, I loved it!  I brought a small bowl for lunch today and gobbled it up.  I was a bit hesitant about the Bay leaf but it actually gave it a nice subtle flavor along with the extra lemon juice I added.  Tonight will be  the big test when the hubby eats it with the Salmon we’re having for dinner.  Thanks for the recipe!!

    1. Go to Bed Bath & Beyond and buy a Vidalia Chop Wizard. Perfect for chopping small vegetables. I even use it to chopped pickles for chicken salad..

  64. This is quite possibly the most delicious thing I’ve ever tasted! I added some poached chicken season with salt, pepper,  and thyme to make it a bit more filling for a quick meal before baseball.  

  65. I make this often and since there is only me in my household, it lasts a long time! I too add the cumin and extra garlic, vegetable broth: sometimes leave out the oil entirely. I take it to work for lunch and vary what I add to it: tomatoes, spinach, feta, mushrooms, avocado… This is surely a "go to" all summer.

  66. Made a hurry-up single serving version by using 1 cup Trader Joe's presteamed lentils & "Healthy 8" chopped veggies (found in the produce section), so all the prep work needed was to chop the parsley & crush the garlic clove. Threw everything in a tupperware with the lemon juice, oil, S&P, shook it up, and placed in the fridge last night. Eating it at work right now on my lunch break, tastes great!

  67. I've been cooking with you for years and this is absolutely one of my favorites. This is the second time I've made it and it's delicious! Almost like this more than pizza!

    1. Avatar photo
      Skinnytaste Gina

      Thank you so much! That makes me so happy when I hear that people are truly enjoying my recipes.

  68. I happened to have all of these ingredients on hand… Wow is this good! I feel good eating it and will be excited to have it in my lunch this week.

  69. Avatar photo
    Stephanie Frantz

    I made this today (the exact recipe- no substitutions ). It tastes amazing. All the different flavors on one spoon seem to burst in your mouth like a rainbow you can taste. I'd been searching for lunch options that included lots of vegetables and I'm so glad I ran across this recipe. Thanks Gina for yet another perfect recipe!

  70. This was delicious! I can't wait to top it with grilled chicken. For someone that is sensitive to acidy fruits do you have suggested alternative to the lemon?

  71. Another great recipe Gina! I made a few substitutions and it was still great. I substituted red onions with green scallions and parsley with cilantro. I only sauteed 1/2 the peppers and reserved the other 1/2 to add once dish was cool for extra crunchiness. I also reserved 1/2 the lemon juice to make a lemon vinaigrette which I added to cooled salad along with reserved peppers, extra cilantro, extra scallions and a dash of cumin….delicious and packed with nutrition!

  72. I made this yesterday and have it for lunch today! It is so simple and good! I followed one of the suggestions and added cumin because I love it. I eat lentils a lot over the winter but now I have a perfect summer recipe! Thank you.

  73. This is great, now I can make my own for around 1/10th the price! I was previously buying the pre made from the supermarket which ends up quite costly.
    I love the idea of adding feta too. I will probably serve with some rustic thin toasted bread, can't wait!

  74. Sooo tasty. Served this as a side with SkinnyTaste Healthy Baked Chicken Nuggets for dinner tonight. I honestly thought, my husband would not eat it, but he actually liked it. Already excited about the leftovers for lunch tomorrow.

  75. This turned out really tasty! The lemon was more sweet than acidic, which I didn't expect. On a whim, I added chopped, dried cranberries to this salad, which I really thought tasted good.

  76. My bag of small green lentils from Trader Joe's says that it is 170 calories for 1/4 cup dry. This would be 680 calories for just the lentils in the recipe. Did I buy the wrong type for this recipe? I cannot wait to try this so I hope I didn't mess up!!

  77. Avatar photo
    Judith Woodard

    Gina.. how on earth do you dice your carrots that small? PLEASE tell me there is a tool for that… lol… I bought my spiralizer cause of you… and LOVE LOVE LOVE it and have sold at least 10 to my friends… is there something that will dice carrots? thanks Judy

    1. Sometimes, I cheat and buy frozen, diced carrots. It took me awhile to find them, but Alexia brand sells them. Good luck!

      1. Use the Vidalia Chop Wizard. Can be brought at Bed Bath & Beyond usually for $19.95.

  78. i wasn't even going to fool around and DOUBLED the recipe! lol!
    i knew it was going to be a good one.
    these are the kinds of salad i pay big money for from a whole food deli as a treat. yeah for the recipe!
    the only change i made was a full head of roasted garlic.
    this is a perfect salad for a hot summer day! i made mine early this morning and now i'm enjoying it at lunch as i type this. 🙂 yum!
    thanks for the recipe! pinned it, going to twitter it.
    tracie

  79. I used 1 tsp regular salt and it was WAYYYY too salty. Otherwise it would be a really good salad. I'll make it agian with half the salt.

  80. Made this tonight for a side dish and it was awesome! My two-year old loved it! I added cumin to the dressing, and used tarragon vinegar instead of lemons (still used 5 TB). I was delicious, and a great low-point dish. Can't wait to have leftovers.

  81. Is this by chance the salad at Whole Foods? I love that salad and have tried to replicate it myself. Thanks for the recipe!

  82. Avatar photo
    honestysprotegee.com

    This came right on time since I started slow carb eating. I was getting tired of plain lentils. Thank you!

    P.S. I TOTALLY get the cost factor. I bought a small legume salad for $6 and I'm pretty sure it was maybe a little more than a quarter of a pound.

    1. In my experience, red lentils will get too mushy and soft. I would go with brown, green or even French lentils

  83. Avatar photo
    Empress Jade Vintage

    Just made this up for lunches for tomorrow and I really like this recipe. I had a few small changes; green lentils instead of brown, and added a half tsp of ground cumin. Nice zesty dressing.

  84. Avatar photo
    Deanna Mancini

    Mmmm…..glad i saw this…i have 2 bags of lentils i had no idea what to do with besides soup lol. Ill add shredded zuchinni and cauliflower!!!! 🙂

  85. This would work great with green or black lentils too, red would be too mushy. I think this would also be lovely topped with some fresh soft goat cheese!

  86. Avatar photo
    Amanda @ Semi-Health Nut

    Yum this looks like a recipe we made in cooking class! My mouth is watering just thinking about it!

  87. Avatar photo
    Tory @ tory of my life

    Yum! Lentils are one of my favorite vegetarian protein sources, and I'm always looking for new ways to cook them. Thanks for the recipe!

  88. Avatar photo
    The Recipe Hunter

    I have only cooked lentils once and was left unsure as to if I had overcooked them. This recipe looks so fresh, tasty and healthy that I just might have to try again. And this would easily accommodate whatever veggies I happen to have on hand!

  89. I wonder if this would work as well with green lentils? I bought them about a year ago, and never used them. Gina, do you have any thoughts?

  90. Avatar photo
    Mary Ellen/ Whisk Together

    This looks similar to the yummy salad at Costco. Instead of lentils, it is quinoa with some cilantro as well. I've been meaning to recreate the yummy goodness and this looks like a great starting point! Thanks again!