Lentil Salad

Serves 4



  • 1 cup lentils*
  • 1 tablespoon red wine vinegar
  • 1/8 teaspoon salt
  • Fresh-ground black pepper
  • 3 tablespoon extra-virgin olive oil
  • ¼ cup thinly sliced scallions
  • 1 tablespoon dried parsley (or 3 tbsp. chopped fresh parsley)

* French green lentils or black Beluga lentils hold their shape best when cooked



  1. Rinse lentils. Cover with water by 3 inches and bring to a boil. Turn down to simmer and cook until tender all the way through; about 30 minutes. Add more water if necessary. Drain and reserve ½ cup of the cooking liquid.

  2. Toss the lentils with the red wine vinegar, salt and pepper. Let sit for 5 minutes. Add the extra-virgin olive oil, scallions and parsley. Stir to combine. If the lentils seem dry or hard to stir, loosen them with a bit of the reserved cooking liquid. Makes four servings.

Nutrition Facts


Calories: 200

Total fat:  15g

Saturated fat: 5g

Cholesterol: 25mg

Sodium:  275mg

Carbohydrates: 22g

Fiber: 8g

Sugar: 2g

Protein: 7.5g