Summer Lentil Salad


It’s like summer on a platter. It’s crisp and clean and fresh and is a fantastic source of protein. And one of the best parts about it is that it’s also an opportunity to clean out those little bits of vegetables that are about to rot away in your vegetable bin. I adapted this recipe from Skinny Taste – see the original recipe here – tweaking it to use the ingredients I had on hand.

A note about my savory cooking: I am a complete hack. I went to culinary school for pastry only, and do not suggest deviating much from pastry recipes if you want them to work. But take away the baking element and all bets are off. This salad works if you dial up or down any of the ingredients to suit your tastes. Take out the feta and make it vegan. Add or subtract veggies as you wish. I don’t have a huge taste for salt, so I only added about 1/4 teaspoon, to account for the salt in the feta. The sliced avocado made a nice richness to the salad. The take home point? Make it your own.

Summer Lentil Salad
  1. 1 cup dried lentils
  2. 2 sprigs fresh thyme
  3. Water to cover lentils by 1-inch
  4. 1/2 cup red onion, diced
  5. 1/2 cup celery, diced
  6. 1 cup carrot, diced
  7. 1 sweet (yellow) pepper, diced
  8. 1 roma tomato, diced
  9. 1/4 cup chopped fresh herbs (I used a mix of chives and cilantro from my garden, but parsley is probably ideal)
  10. Juice of 1 lemon
  11. 1 1/2 Tbsp. olive oil
  12. 1 clove garlic, minced
  13. Salt (I used 1/4 tsp.) and pepper to taste
  14. 4 oz. feta cheese
  15. Sliced avocado
  1. Combine lentils and thyme sprigs in a pot, then fill with enough water to cover lentils by 1-inch.
  2. Bring to a boil, then simmer uncovered until lentils are tender, but not mushy, about 15-20 minutes. Drain and rinse with cold water. Remove thyme sprigs
  3. While the lentils are cooking, chop vegetables and herbs and combine in a large bowl. Add rinsed and drained lentils.
  4. Whisk together lemon juice, olive oil, garlic, salt and pepper. Toss with lentil/veggie mix, then add feta and mix to combine.
  5. Serve with sliced avocado.
Masters Mama

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