This lentil salad recipe is a summer favorite. The fresh herbs are essential, so I only make it when I have plenty of basil and parsley in my kitchen garden.
We usually eat this lentil salad as a main dish, but it also works as a side dish or on a buffet. Crackers or pita bread are good accompaniments.
It’s amazing who can eat this dish, since it is vegetarian, vegan, and gluten-free. We served it at a dinner party to guests were on the Daniel Fast. I know legumes aren’t strictly paleo . . . but some people would make an exception for this salad.
Ingredients:
2 cups cooked lentils
1 cup cooked diced potatoes
1/2 cup cooked petite green peas
1/2 cup raw chopped red bell pepper
1/4 cup raw chopped red onion
1/4 cup raw chopped celery
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh basil
2 tablespoons red wine vinegar
salt and pepper to taste
Make sure the lentils, potatoes, and peas are cooled. Then, put it all together in a bowl and mix. It’s good at room temperature, but it’s even better chilled for a few hours in the fridge. Try to stick to the ratios in the recipe. If you are out of vinegar, then lime juice will work in a pinch. I use a chef’s knife to chop the veggies, but you can save time with a food processor if you prefer.