Under 30 Minutes

Lentil Salad

Spoon this cool salad, sent to us from Harriet Goldman of Great Neck, New York, over endive or another crisp lettuce such as romaine.

  • Prep:
  • Total Time:
  • Servings: 4
Lentil Salad

Source: Everyday Food, April 2004


  • 1 1/4 cups brown lentils, rinsed
  • 4 large eggs
  • 1/4 cup red-wine vinegar
  • 3 tablespoons olive oil
  • 1 large cucumber, peeled, if desired, and diced (2 cups)
  • 1/2 cup finely chopped fresh parsley
  • 1/2 cup finely chopped red onion
  • Coarse salt and ground pepper


  1. In a small saucepan, cover lentils with water by 1 inch. Bring to a boil. Reduce heat and simmer, partially covered, until lentils are tender but still holding their shape, 20 to 25 minutes. Drain well.

  2. Meanwhile, place eggs in a small saucepan; cover with cold water by 1 inch. Bring to a boil; remove from heat and cover. Let stand 12 minutes. Drain, and rinse under cold water. Peel eggs; chop roughly.

  3. In a large bowl, whisk together vinegar and oil. Add lentils, cucumber, parsley, and onion; season with salt and pepper. Toss well to coat with dressing. Let cool to room temperature, or serve chilled, topped with chopped eggs.


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