Lentil Salad

My husband loves lentils.  I can’t seem to keep a large enough supply in the fridge.  He can easily make a meal consisting of lentils and hot sauce (think Burn Baby Burn)!  I, however, prefer to have a few more choice ingredients.  Lentils are a legume that are a great source of protein, packed with fiber and potassium.  Below is a wonderful recipe that is full of flavor.


Lentil Salad

  • 2 c uncooked lentils
  • 1 large shallot
  • 1 large carrot
  • 4-6 radishes
  • 1/2 c capers
  • 3/4 c dried unsweetened cranberries
  • 1/8 c fresh basil
  • 1/8 c fresh parsley
  • 1/8 c fresh mint
  • 1/8 c fresh cilantro



  • 1/4 c olive oil
  • 1/4 c apple cider vinegar
  • 2 T honey or maple syrup
  • 2 T dijon or whole grain mustard
  • 2 T lemon juice
  • 1 t sea salt
  • 1 t ground pepper
  • 1/2 t cumin
  • 1/2 t turmeric
  • 1/2 t coriander
  • 1/2 t nutmeg
  • 1/4 t cayenne pepper
  • 1/4 t cinnamon
  1. Rinse and cook lentils according to directions.  Place in large bowl and set aside to cool.
  2. Dice shallot, carrots, radishes and cranberries.
  3. Finely chop all herbs.IMG_0039
  4. Add shallots, carrots, radishes, cranberries, capers and herbs to cooled lentils.IMG_0040
  5. In a smaller bowl, combine all dressing ingredients and whisk together.
  6. Pour dressing over lentil mixture, stirring to incorporate.



If you prefer that your salad have a bit more of a kick, simply double the spices.  Just remember that you can always add but not take away the heat!  I find that it is easiest to sprinkle a specific spice a little bit at a time to get the perfect taste.

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