Green Lentil Salad Recipe


You’re hanging in there right? I know for so many of us school and activities are in full swing. Some nights can feel especially overwhelming in the fall with so many places to be. Do you ever feel like you’re constantly running around in the car?

The Lentil Salad recipe is here for you to help feed your family healthy meals, ones that can be served quickly or on-the-go. Lentils are a fantastic make ahead dish! Keep them in the fridge with a few other pre-made items so lunch or dinner is ready when you need it. Preparing healthy food ahead of time is the only way I know to survive some of the craziness life can throw our way during the week.

Aim to have a few healthy items prepared ahead of time in the fridge each week, so you’ll know exactly what to grab when you don’t have time to cook. Trust me it will really help keep you away from fast food, which isn’t good for your body or budget.

The Green Lentil Salad has a nice zip to it from the vinegar, garlic, pepper and onions. It is another dish that only gets tastier as the flavors develop in the fridge. Lentils are a great vegetarian source of protein that helps keep you satiated. They make a delicious lunch or dinner. The recipe makes a large batch so you have plenty for several lunches or dinners. Feel free to cut the recipe in half if you’d like fewer servings.

Together we are going to keep on top of these healthy meals, and make this an incredible fall!

Green Lentil Salad

Yields: 10 – 12 servings


2 cups dried green lentils, rinsed

6 cups water

½ cup balsamic vinegar

½ red onion, chopped

2 cloves garlic, minced

3 hot peppers, chopped finely (such as serrano or jalapeno, or replace with a sweet pepper)

3 Tbsp. (1 handful) parsley, chopped

1 tsp. sea salt

1/2 tsp. pepper



Rinse, drain, and pick over lentils.

To a large pot add 6 cups water and lentils.

Bring to a boil.

Once the water is boiling, stir, cover the pot and reduce heat to a simmer. Cook for 35 minutes.

Drain the lentils.

To a large bowl add lentils, balsamic vinegar, onion, garlic, hot peppers, parsley, salt and pepper. Stir until ingredients are evenly distributed.

Taste and season with salt and pepper if desired.

Store in an airtight container in the refrigerator.

To Print, Email, or Text recipe click here.

With love, gratitude, and fall delight,

Wendy Irene



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