Summer Lentil Salad

Summer Lentil Salad

2
Antonio 0

"Fresh salad great all year round, but especially during the summer served cold."

Ingredients

1 h 25 m servings 326 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 326 kcal
  • 16%
  • Fat:
  • 9.9 g
  • 15%
  • Carbs:
  • 43.1g
  • 14%
  • Protein:
  • 17 g
  • 34%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 26 mg
  • 1%

Based on a 2,000 calorie diet

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Directions

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  1. Combine water and lentils in a pot and bring to a boil; cook at a boil until the lentils are tender but not mushy, 15 to 20 minutes. Drain and rinse with cold water to cool.
  2. Gently toss lentils, celery, and red onion together in a large bowl. Whisk balsamic vinegar, white vinegar, olive oil, and oregano together in separate bowl; drizzle over lentil mixture and toss to coat.
  3. Cover bowl with plastic wrap and refrigerate at least 1 hour, up to 2 days.
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Reviews

2
  1. 2 Ratings

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I liked it but upon tasting it I needed to add some salt. Threw in some diced tomatoes I had on hand. Easy to make and it was a nice side dish to our grilled cheeseburgers this weekend.

Two for the price of one: a great salad and also a delicious dressing for any other salad.This is a wonderful recipe! How nice to see a recipe without salt! It's not needed, all the ingredients ...