Total Time
Prep 20 mins
Cook 0 mins

Taken and adapted from Jeanne Lemlin's "Quick Vegetarian Pleasures" -- a superb cookbook that should be in every kitchen! This salad is so much more yummy than you might think from the list of in gredients ....

Ingredients Nutrition


  1. Combine lentils, water and bay leaf in saucepan. Bring to a boil and cook, uncovered for 15 minutes (or until lentils are tender but crunchy). Drain thoroughly.
  2. Mix lentils with minced celery, carrot, onion and parsley. NOTE: This salad is much better if you make sure all vegetables are finely diced; the flavors blend much better than if you've used a regular-to-large dice.
  3. Mix the dressing: Mix olive oil, lemon juice, garlic, thyme, cumin, salt and pepper. Pour over lentils and toss.
  4. You can serve this right away, but the flavors blend beautifully if you refrigerate for a day or two. Serve at room temperature.


Most Helpful

Love this salad, great to have in the fridge for quick meals. I agree about the baby beluga/ black lentils-- they are perfect for this. Colors are festive, and the black lentils hold their shape so well. Trader Joes has excellent precooked baby belugas which make the recipe even faster & easier. After letting the salad marinate overnight in the fridge, I corrected the seasoning with lots more lemon juice and more cumin. I would never had thought to use cumin, but it's PERFECT and brings the whole dish together. Great salad, looks festive over baby greens. Now a staple!

ddgattina November 27, 2009

This is so good. Much better than you would think it would be. I followed the recipe exactly and it was wonderful. I chopped everything in my mini- chopper.

justleni April 13, 2009

I changed the recipe a bit so I'm not sure I should even be rating, but as a base, this was just wonderful. I left out the cumin (personal preference) and added in a yellow bell pepper and a cucumber. I grated the carrot and fine-diced everything else and the result was great.

SilverOpera March 16, 2009

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