Lentil Salad

Available year round, lentils pack a nutritional punch in this bean salad recipe. Serve it chilled for lunch or for dinner with your favorite sandwich or meat.

Lentil Salad
Servings: 4 Prep 15 mins Cook 25 mins


  • 1 1/2 cups uncooked lentils
  • 1 cup chickpeas, drained and rinsed
  • 15 cherry tomatoes, sliced
  • 1/2 cup black olives, sliced
  • 1/2 cup chopped sweet bell peppers
  • 1/2 cup shredded carrot
  • 2 basil leaves, torn in pieces
  • 1/2 cup olive oil
  • 2 tablespoons red-wine vinegar
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper

Make It

1. Cook lentils following package directions, 20 to 25 minutes, or until tender. Drain.

2. In a large bowl, mix together the cooked lentils, chickpeas, tomatoes, olives, bell peppers, carrot and basil. Stir in olive oil and vinegar. Season with salt and pepper.

3. Cover with plastic wrap and refrigerate until well chilled. Serve cold.