Lentil Salad

This is versatile recipe allowing for many substitutions and experiments. Using fresh ingredients makes it wonderful.

Lentil Salad

Lentil Salad

Make this salad ahead of time and use as a substitution for sandwiches. It’s my favorite lunch to pack on picnics and kayaking trips — lots of protein, fiber, and antioxidants.

1 cup lentils (rinsed and picked over)

Sea salt

2 – 3 raw carrots, peeled and chopped

3 scallions, or ½ cup fresh chives, or 2 tablespoons chopped onion

1 stalk chopped celery

1 mild red pepper cored, seeded, and chopped

1 cup raisins or dried cranberries

1 cup walnuts – chopped (I prefer to toast them in a small fry pan, stirring constantly over medium high heat until slightly browned).

½ cup fresh parsley


2 tablespoons of fresh lemon juice

3 tablespoons olive oil (or Canola oil)

1 tablespoon maple syrup

Add whatever sounds good to you.

Bring a 1 quart pot of water to boil, add lentils, and boil for 18 minutes, until lentils are tender but not mushy. Drain & cool. Sprinkle with a pinch of sea salt.

Add rest of ingredients. Combine the dressing, add to salad mixture, and mix well. Refrigerate 1 hour before serving.