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

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

Reviews (1)

15 Ratings
  • 5 star values: 5
  • 4 star values: 3
  • 3 star values: 5
  • 2 star values: 1
  • 1 star values: 1
Rating: Unrated
09/20/2010
On the show last week, Lucinda made a lentil salad, but it was not this recipe. Hers had bacon; no eggs. I would love to have the recipe she made on the show. Thank you!