Course Entrees, Salads
Difficulty Easy
Pulse Type Lentils
Specialty Diet Gluten Free, Vegan, Vegetarian
Occasion Canada Day
Nutrition 1/2 cup serving
Recipe Contributed By Uproot Kitchen

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Marinated Lentil Salad

Prep Time 30 minutes
Cook Time 30 minutes



  • 1 pound lentils, green, dried
  • 4 cups water
  • 1 bay leaf

Marinated Lentil Salad Dressing:

  • 1/4 cup olive oil
  • 2 tbsp red wine vinegar, (or apple cider vinegar)
  • 1 tbsp lemon juice
  • 1 tsp garlic, minced, packed
  • 1 tsp mustard, stoneground
  • 1/2 tsp salt
  • 1/4 tsp pepper

Marinated Lentil Salad:

  • 1/4 cup onion, diced
  • 2 cups lentils, green, cooked
  • 1 1/2 cups carrot, shredded
  • 1 cup celery, diced
  • 1/2 cup parsley, Italian flat leaf; chopped fresh
  • 1/4 cup green onions, diced



  • In a large pot, sort through green lentils for any hard debris or rocks.
  • Add 4 cups of water and 1 bay leaf and bring everything to a boil.
  • Cover the pot slightly, leaving the lid ajar, and simmer gently for 25-30 minutes. Lentils are ready when the water is fully absorbed and lentils are tender to the bite.

Marinated Lentil Salad:

  • In a bowl, combine all dressing ingredients - olive oil, red wine vinegar, lemon juice, minced garlic, mustard, salt and pepper.
  • Add in the diced onion to allow them to marinate while you prepare the other ingredients.
  • Throw in lentils, shredded carrots, diced celery, chopped parsley and diced green onions. Stir well and adjust salt and pepper to taste.
  • Serve as is, or over a bed of greens.