Summer Tomato Lentil Salad
For the Salad
  • 1 cup dry lentils
  • 2-3 diced carrots
  • 1-2 celery stalks, diced (use celery hearts with leaves)
  • 3 green onions, diced (separate white and green parts)
  • 2-3 garlic cloves, minced
  • 1 bay leaf
  • 2 teaspoon fresh thyme (or 1 teaspoon dried thyme)
  • 3 tablespoons parsley, chopped
  • 1 teaspoon salt
  • ½ teaspoon ground pepper
  • 1 pint grape cherries, halved
For the Red Wine Vinaigrette
  • ½ cup red wine vinegar
  • ¼ cup fresh lemon juice
  • 2 teaspoons honey
  • 2 teaspoons salt
  • ¾ teaspoon freshly ground black pepper
  • 1 cup extra-virgin olive oil
For the Salad
  1. Put lentils in medium pot and cover with water.
  2. Cook for 15-20 minutes until lentils are tender.
  3. Strain water and put into a large salad bowl.
  4. In same pot, saute carrots, celery, thyme, bay leaf, garlic and white parts of green onions until tender and transparent.
  5. Add sauteed vegetables to lentils, tomatoes, and salt and pepper.
  6. Toss with Red Wine Vinaigrette to taste.
  7. Refrigerate for 1 hour and serve.
For the Red Wine Vinaigrette
  1. Mix the vinegar, lemon juice, honey, salt, and pepper in a blender. Then gradually blend in the oil. Season the vinaigrette, to taste, with more salt and pepper, if desired.
Recipe by Faithful Provisions at