Lentil Salads


There’s a certain magical power-food that accomplishes almost every food goal I have in one simple bite – the humble lentil.

The lentil checks the boxes for affordable and healthy, an at times aberrant combination.  Lentils aren’t just healthy; they’re stupid crazy healthy.  They’re a high-fiber, low-fat, cholesterol-busting protein that is rich in some essential vitamins and minerals.  Oh, and they’re easy to prepare.  Oh, and they’re as versatile as a black wrap dress.

The only disadvantage to lentils is that I eat so much of them, I occasionally lentil myself out, but that’s my issue.  It’s not lentils; it’s me.

I cooked off a bag of green lentils with some basic mirepoix, a bay leaf, and a little chicken stock.  We ate the first third with a roasted pork tenderloin and cauliflower (another stupid crazy healthy ingredient.)  The next day, I found myself with two quarts of cooked lentils, begging to be saladerized.  So I obliged with these two options and lentilled myself silly for the next few days.

lentils with hard-boiled egg, prosciutto vinaigrette

Lentil Salad with Hard-Boiled Egg and Prosciutto Vinaigrette


1 quart cooked lentils
2 eggs, hardboiled and quartered
1 handful parsley, chopped
½ cup prosciutto, small diced
1 teaspoon dijon mustard
2 tablespoons red wine vinegar
olive oil
salt and pepper, to taste


Combine prosciutto, mustard, and vinegar.  Season with salt and pepper.  Drizzle in olive oil, while whisking, until you have about 1 cup of vinaigrette.  Combine lentils and parsley, and toss in vinaigrette.  Top with egg, and commence to eatin’.

Lentil Salad with Feta and Mint


1 quart cooked lentils
1 small cucumber, diced
1 handful grape tomatoes, halved
½ c. feta, crumbled
1 handful parsley and mint, chopped thoroughly
Juice of ½ a lemon
1 tablespoon high-quality olive oil
salt and pepper, to taste


Combine all ingredients, and mix well.  Season to taste, and allow to sit for about an hour (if you can wait that long.)  Devour.

These salads will last in the refrigerator for about a week if you can keep your hands off of them for that long.

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