Simple Summer Recipe: Lentil Salad

Summer lentil salad | Alamo City Moms Blog

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.

Lentil salad ingredients | Alamo City Moms Blog


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.

Bowl of lentil salad | Alamo City Moms BlogEnjoy!


Inga is passionate about parent-driven education: helping parents be the best advocates for their children, finding the right schools (or homeschooling resources), and enjoying San Antonio's variety of arts and cultural events for families. She was born in California but has called Texas home since high school. She works part time as a lawyer and also blogs at San Antonio Charter Moms. Her eight-year-old son, F.T., and five-year-old daughter, G.N., attend a public charter school in the heart of the city. She married a techie and is a bit of a geek herself.