Lentil Salad

Lentils with old vegetables from the back of the crisper drawer make a delicious, filling, and inexpensive meal.

Source: Jim's Pantry Recipes


1 pound
dried lentils (about 2 cups dry, or about 7 cups cooked)
8 cups
water or broth
carrots (no need to peel)
celery stalks (chopped)
1 cup
lemon vinaigrette (see recipe: "Citrus Vinaigrette" link below)
1 cup
halved cherry tomatoes (optional)
fresh or dried herbs (optional)

Additional Notes

Pre-cooked lentils keep in the refrigerator for months (try these: http://www.melissas.com/Steamed-Lentils-p/28.htm).  When the lentils are cooked, the dish can be prepared in a few minutes. Dried lentils are very inexpensive (feeding 8-10 people for $1.50) and have a long shelf life but need to be cooked for 30 - 45 minutes.


Clean lentils to remove any stones. Mix lentils in 6 - 8 cups of water or broth. Bring to a boil, then reduce and simmer for 30 - 45 minutes.                                                                                                                                                                                         

Chop carrots, celery and onion (or any other veggies on hand). Mix vegetables with warm, drained lentils and citrus vinaigrette.                                                                                                                                                              

Serve warm or cold.  (Recipe♦539)