Recipe of the Week: Lentil Salad

By Devon Carey Berrierlentils

This salad is semi-homemade, and quite easy to make. It is best served at room temperature—any time of year.


Pre-cooked lentils (Trader Joe’s carries them in the produce section, and I haven’t been able to find pre-cooked lentils anywhere else in Sacramento)
One container of roasted red peppers–diced
Either 6 spears of roasted asparagus sliced, or 2 small roasted zucchini sliced (or both!)*
¼  cup of balsamic vinegar (please invest in a good bottle if you haven’t already)
1 tablespoon of honey Dijon mustard
3 tablespoons of good quality extra virgin olive oil (“EVOO” in Rachel Ray speak)
Pinch of sea salt (I use this in all of my cooking)—to taste
Dash of black pepper—to taste

In a large bowl mix the lentils, the diced peppers, and vegetables. Salt and pepper the mixture to taste.
In a small mixing bowl, whisk the vinegar, oil, mustard, and spices together until fully blended.
Pour the vinaigrette over the lentil mixture and fold in. Keep refrigerated until 30 minutes prior to serving. This salad is delicious served at room temperature.

*Sometimes it is difficult to find fresh produce, such as asparagus, when it is not in season. I have made this dish with everything from sautéed mushrooms, yellow squash, to simply onions, garlic and peppers. I like the asparagus or zucchini best, but it is a dish that you can modify to fit your own tastes. It really is delightful and very quick to make.

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1 Comment

  1. Amelia Neufeld says

    I have had this salad of yours a few times and LOVE it. And my boyfriend, who had never eaten lentils until your salad, raves about it!

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