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Lentil Salad

Author: Sarah


For the Lentils:

  • 1 cup dry lentils
  • 2 cups water
  • 1 teaspoon salt
  • 1 teaspoon onion powder
  • ½ teaspoon garlic powder

For the Dressing:

  • 1 teaspoon onion powder
  • 3 Tablespoon white wine vinegar
  • 4 Tablespoon olive oil
  • 2 cloves garlic minced
  • 1 teaspoon Dijon mustard
  • 1 Tablespoon agave
  • salt and pepper to taste

For the Salad:

  • 1 cup cooked brown rice I use the 90 second microwave rice bowls from Costco!
  • 1 ½ cups grapes sliced in half
  • 1 cup diced mango or nectarines
  • 2 stalks celery chopped
  • 2 green onions  sliced scallions
  • ½ cup toasted walnuts chopped


For the lentils:

  • Rinse lentils.  Place in medium sauce pan with the water, salt, onion and garlic powders and bring to a boil.  Reduce to low and cover.  Allow to simmer until all water is absorbed.  If they are still too al dente, add another half cup of water and continue to simmer until they are the desired consistency.  Drain and rinse under cold water and set aside.

For the Dressing:

  • In the meantime, whisk together all dressing ingredients in a small bowl or measuring cup.

For the Salad:

  • Place the cooked lentils and remaining salad ingredients into a large bowl. Pour the dressing over the top and toss well.  If you have time, allow to sit for an hour or two for the flavors to mingle.  You can prep this the night before, but I like it best on it’s first day!  The leftovers taste great, but the colors aren’t as vibrant.  Enjoy!