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


  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.


Buy the Book


Most of these rich, varied and delicious vegetarian recipes can be prepared in 30 minutes or less. The ingredients are readily accessible and provide a wonderful range of choices and combinations...

Buy Now


View store listing