New This Month

Worcestershire Lentil Salad

Many recipes for lentil salad include a bit of vinegar or lemon juice for flavor. Simply replace it with Worcestershire sauce.

  • Servings: 4

Photography: Bryan Gardner


  • I medium onion, finely diced
  • 1 carrot, peeled and finely diced
  • I stalk celery, finely diced
  • 1 bay leaf
  • Kosher salt and freshly-ground black pepper
  • Extra-virgin olive oil
  • 2 tablespoons extra-virgin olive oil, plus more for drizzling
  • 1 tablespoon Worcestershire sauce
  • 1 bunch upland cress or watercress or arugula


  1. Combine onion, carrot, celery, bay leaf, and lentils in a medium saucepan, and cover with water by 2 inches. Bring to a boil; reduce to a simmer and cook until lentils are tender, about 25 minutes.

  2. Drain lentils. Transfer to a bowl and stir in olive oil and Worcestershire sauce. Season with salt and pepper. Let cool slightly. Serve over the greens. Drizzle with more olive oil, if desired.

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