Lentil Salad

Like all beans and legumes, lentils are an excellent source of protein. Unlike the others, lentils do not need to be soaked before cooking. For an easy, healthy, quick meal, try this lentil salad recipe with onions and rosemary. Lentil salad
Yield 4-6 servings
Time 1 hour
  • large sauce pan with lid
  • colander
  • large bowl
  • wooden spoon
  • ½ pound lentils, washed
  • several c water
  • 1 T salt
  • 1 clove garlic, peeled
  • ½ c green or sweet red onions, chopped
  • ¼ c fresh rosemary, chopped
  • black pepper
  • 2 T olive oil
  • 1 T wine vinegar
Directions Combine water, salt, lentils, and whole garlic clove in sauce pan, using enough water to cover by several inches.

Bring to a boil, lower heat, and simmer, stirring occasionally, until tender, 30-40 minutes. Drain and discard garlic. Let cool for a few minutes.

Stir in onions, rosemary, and pepper, then toss with oil and vinegar. Taste, adjust seasonings, garnish with a sprig of rosemary, and serve.


If you have time, let the salad sit for an hour or so, to let the taste of rosemary permeate the lentils.

Also try Lentil Feta Walnut Salad

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Lentil, rosemary, onion salad