Articles & Recipes

Lentil Salad

January 2, 2019

Just a few ingredients create a striking blend of flavors. Once you start eating this one, it’s hard to stop.

Ingredients Makes 4 to 6 servings

2 cups Puy lentils, rinsed (see Tip) 500 mL
2 tomatoes, diced 2
1⁄2 red onion, diced 1⁄2
1 cup chopped fresh cilantro 250 mL
3 tbsp balsamic vinegar 45 mL
1 tbsp olive oil 15 mL
Salt and freshly ground black pepper

Instructions

  1. In a pot of boiling water, cook lentils for about 12 minutes or until they are still slightly crunchy.
  2. Rinse lentils and put in a large salad bowl. Add tomatoes, red onion, cilantro, vinegar and oil. Add salt and pepper to taste.
Puy lentils come from the Puy region of France and have protected designation-of-origin status. There are almost 900 producers of these green lentils, which are appreciated for their crunchy firmness. They are a tiny lentil and are often found at specialty shops. If you can’t find them, use regular green or brown lentils instead.

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