New This Month

Cold Lentil Salad

  • Yield: Makes 2 cups


  • 1/2 cup green lentils, rinsed and picked over
  • 1 garlic clove, halved lengthwise
  • 1 celery stalk, finely chopped (about 1/2 cup)
  • 1/2 small red onion, finely chopped (1/4 cup)
  • 1/2 cup flat-leaf parsley, finely chopped
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon warm water
  • Kosher salt and freshly ground black pepper


  1. Combine the lentils and garlic in simmering salted water for 10 minutes, or until the lentils are crisp-tender. Drain and run the lentils under cold water. Discard the garlic.

  2. In a bowl, toss together the lentils, celery, onion, and parsley. In a small bowl, whisk together the lemon juice, olive oil, and water. Drizzle over the lentils and stir gently to incorporate. Season with salt and pepper.

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