Lentil Salad

by Marianna Gol

10 Servings


  • 1 cup red lentils, cooked
  • 1 cup black or green lentils, cooked
  • 1 lg. red pepper, seeds removed, finely chopped
  • 1 lg. tomato, chopped
  • 2 cloves garlic, minced
  • ½ cup fresh coriander, chopped
  • 1 med. red onion, chopped
  • 5T. wine vinegar
  • 5T. olive oil
  • salt
  • pepper
  • 1 chili pepper, chopped (Optional)


  1. Cook red and green lentils in separate pots. Red lentils will take about 20 minutes (check to see that they are soft but still a bit al dente) Green lentils will take 35-40 minutes.
    Don’t add salt.
  2. While the lentils are cooking prepare the rest of the ingredients in a mixing bowl — that would be the dressing for your salad.
  3. When the lentils are ready drain and add them to the rest of the ingredients while still warm. Mix well. This salad can be served as a side dish or as a main meal.

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