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May 8

Lentil and Tomato Salad

lentilLentil and Tomato Salad

Main Ingredients:

  • 1 cup uncooked lentils
  • 1 onion, finely chopped
  • 1 quart water
  • 1 bay leaf
  • Sea salt to taste (optional)


  • 4 tablespoons extra-virgin olive oil
  • 2 tablespoons freshly squeezed lemon juice
  • 1 clove garlic
  • 1 pinch each of dry mustard, cracked black pepper, and sea salt (optional)
  • 1 large tomato, chopped
  • 2-6 sliced green onions (less for milder flavor)
  • 1 diced bell pepper
  • 1-2 tablespoons chopped fresh parsley


In a large saucepan, combine lentils, chopped onion, water, bay leaf, and sea salt. Bring to a boil. Cover and let simmer for 25-30 minutes or until lentils are tender but not mushy.

Drain; discard bay leaf. Pour lentil mixture into a bowl.

Make dressing by blending the olive oil, lemon juice, garlic, and optional seasonings.

Stir dressing into warm lentils. Set aside to cool.

To serve, stir in tomato, bell pepper, green onions, and parsley.

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