Ingredients1 h 25 m servings 326 cals
- Combine water and lentils in a pot and bring to a boil; cook at a boil until the lentils are tender but not mushy, 15 to 20 minutes. Drain and rinse with cold water to cool.
- Gently toss lentils, celery, and red onion together in a large bowl. Whisk balsamic vinegar, white vinegar, olive oil, and oregano together in separate bowl; drizzle over lentil mixture and toss to coat.
- Cover bowl with plastic wrap and refrigerate at least 1 hour, up to 2 days.
Per Serving: 326 calories; 9.9 g fat; 43.1 g carbohydrates; 17 g protein; 0 mg cholesterol; 26 mg sodium. Full nutrition
ReviewsRead all reviews 5
I liked it but upon tasting it I needed to add some salt. Threw in some diced tomatoes I had on hand. Easy to make and it was a nice side dish to our grilled cheeseburgers this weekend.
Two for the price of one: a great salad and also a delicious dressing for any other salad.This is a wonderful recipe! How nice to see a recipe without salt! It's not needed, all the ingredients ...
Will certainly make it again. I used Italian seasoning instead of just oregano and cucumbers instead of celery.
This salad is absolutely amazing!!!! The only change I made was to use 2 cans of lentils rather than cooking them from scratch.