Summer Lentil Salad


Fresh salad great all year round, but especially during the summer served cold.

Prep Time:
10 mins
Cook Time:
15 mins
Additional Time:
1 hrs
Total Time:
1 hrs 25 mins
6 servings


  • 2 quarts water

  • 2 cups lentils

  • ½ cup minced celery

  • ½ cup minced red onion

  • cup sweet balsamic vinegar

  • ¼ cup white vinegar

  • ¼ cup olive oil

  • 2 tablespoons dried oregano


  1. 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.

  2. 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.

  3. Cover bowl with plastic wrap and refrigerate at least 1 hour, up to 2 days.

Nutrition Facts (per serving)

326 Calories
10g Fat
43g Carbs
17g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 326
% Daily Value *
Total Fat 10g 13%
Saturated Fat 1g 7%
Sodium 26mg 1%
Total Carbohydrate 43g 16%
Dietary Fiber 21g 73%
Total Sugars 4g
Protein 17g
Vitamin C 5mg 25%
Calcium 80mg 6%
Iron 6mg 32%
Potassium 697mg 15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.