Total Time
35mins
Prep 5 mins
Cook 30 mins

Yet another lentil recipe from my 'must-fix' list. Originally from the "Lean, Luscious, and Meatless" Cookbook. I have never used the pimentos and usually add in some rosemary and thyme. I also typically use olive oil as I prefer the richer taste in this salad. Great with a green salad and loaf of bread for a full meal or as one of a variety of offerings on a salad bar or brunch. I tend to make up a batch of it and eat from it for several days, sometimes even in pita!

Ingredients Nutrition

Directions

  1. Bring lentils, water, and bay leaf to boil in med saucepan.
  2. Reduce heat to low and simmer, covered, for 25 min or until lentils are just beginning to soften.
  3. Drain and remove bay leaf.
  4. Combine with remaining ingredients; mix well.
  5. Chill several hrs or overnight; stir well.

Reviews

(4)
Most Helpful

I liked this recipe, but I overcooked the lentils and it got alittle mushy, but that's my fault. I added extra white balsamic vinegar. I like vinegar.

JillM March 19, 2009

Very good salad. I double the amount and took it to a BBQ, everybody loved it. I used the pimentos, olive oil (infused with rosemary) and balsamic vinegar. Chilling time a must for flavors to blend. Thank you Winkki.

MsPia April 07, 2007

Winkki, thanks for a great dish, I knew you wouldn't disappoint! I used brown lentils and olive oil and added some mixed Italian herbs after reading your comments. I agree most definitely with Aunt Cookie that the pimientos really make a difference, colour-wise. This was so easy to make and great-tasting - a five-star addition to my lunchbox, I'm putting it on high rotation!

oloschiavo November 27, 2006

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