Yield
7 servings (serving size: about 1/2 cup)

Lentils are popular across Italy, where they are grown in Umbria in the north and Puglia and Sicily in the south. Technically not a "bean," lentils are legumes. Unlike beans, lentils require no soaking, so this salad is quick and easy to prepare. Serve as a side salad, or add a cup of diced mozzarella, and it makes a light main dish.

How to Make It

Step 1

Place lentils in a large saucepan. Cover with water to 2 inches above lentils; bring to a boil. Reduce heat, and simmer 45 minutes or until tender. Drain well.

Step 2

Place lentils in a large bowl. Stir in onion and next 4 ingredients (through pepper). Add vinegar and oil; toss well. Serve at room temperature.

Ratings & Reviews

Great!!

ekvalencia
August 15, 2016
i love lentils!!  i too, only cook for 20 min or so.    added zucchini before serving.  great salad.  

dec408's Review

stellacorona
March 30, 2014
The LBD of lentil salads, this is about as effortless as it gets. Fantastic as is or you can dress it up by modifying the herbs and adding different veggies. Terrific topping for spinach or other greens for a quick lunch. In all honesty, I hadn't really been a big lentil fan until I tried this recipe, but I found it completely addicting! Thank you to the other reviewers who recommended cooking the lentils for less time; 20 minutes works great for me.

ekvalencia's Review

bf1000
August 30, 2011
This is a very simple, and tasty recipe - and so good for you. I serve it on a bed of arugula and top it with tomatoes and feta. Fantastic. Add some flank steak and you have yourself a meal.

bf1000's Review

Chameleon16
July 11, 2010
This is a great simple, refreshing summer salad. Love it! You can increase or decrease the vinegar to taste. Make sure to not overcook the lentils; they may need less time than the recipe states.

Chameleon16's Review

dec408
June 21, 2010
I think this salad is yummy. The lentils only need to simmer for about 20-30 minutes, and that's why other reviewers didn't like the texture. I add fresh thyme along with basil and parsley, and this time I tossed in some diced raw zucchini, which added nice color and texture. I also use more vinegar than called for and some lemon juice. This salad is best if it sits for a while before serving, and it keeps for a day or two.