Lentil Salad

Lentils with old vegetables from the back of the crisper drawer make a delicious, filling, and inexpensive meal.


Source: Jim's Pantry Recipes


1 pound
dried lentils (about 2 cups dry, or about 7 cups cooked)
8 cups
water or broth
carrots (no need to peel)
celery stalks (chopped)
1 cup
lemon vinaigrette (see recipe: "Citrus Vinaigrette")
1 cup
halved cherry tomatoes (optional)
fresh or dried herbs (optional)

Additional Notes

Pre-cooked lentils keep in the refrigerator for months (try these: http://www.melissas.com/Steamed-Lentils-p/28.htm).  With cooked, the dish can be prepared dish in a few minutes.

Dried lentils are very inexpensive (feeding 8-10 people for $1.50) and keep even longer, but need to be cooked for 30 to 45 minutes.




Clean lentils to remove any stones.

Mix lentils in 6-8 cups of water or broth.  Bring to a boil, then reduce and simmer for 30-45 minutes.

Chop carrots, celery and onion (or any other handy veggies). 

Mix vegetables with warm lentils and vinaigrette.

Serve warm or cold.