Recipe Box: Favorite Lentil Salad

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Warm Lentil Salad

We have a rotating collection of recipes we love that are easy to throw together in a pinch and keep nicely as leftovers for our lunch boxes. Over time, their ingredients and methods have been committed to memory - perfect suppers for busy days and weeknights, but also delicious and nourishing enough to proudly share with casual dinner guests. I'm talking about every day food, not the celebratory or fancy pantsed fare I plan for Sunday suppers, dinner parties and holidays. Not the made-from-scratch projects that require homework, special ingredients and days worth of prep work. On most days, I just want tasty and simple - the type of meal Kurt and I share out of one large bowl with two forks. I suspect someday that will change- the two forks part, but not the recipes. These will likely build the foundation of what our family will eat, and our kids might have memories of my lentil salad like I have of my Dad's bean soup, pasta primavera and meatloaf.

The problem is, these things usually are prepared in a daze, with little fanfare, and the bowl is always scraped clean before I remember to properly document the dish for my recipe box. Just me, hands moving and mind wondering, caught up in the whirlwind that is most of our work week ... It must be one of those estrogen crazed nesting urges, but for some reason, I feel like I should be writing these recipes down. So here's a start:

Warm Lentil Salad
Adapted from this recipe from one of my fave go-to food blogs, Fresh 365. This is so healthy and filling, and the flavors go really great together. I think the mustard dressing is what ultimately won me over.

2 c green lentils, rinsed
4 c water
1-2 t salt
2 c torn butter lettuce leaves
1/2 c sun dried tomatoes, sliced into strips
4 shallots, minced
1/2 c fresh goat cheese chevre, crumbled
1/2 c toasted walnuts
*Whatever additional veggies you'd like to add - I like to throw in halved cherry tomatoes, or diced red pepper or cucumber.

6 T olive oil
3 T red wine vinegar
2 t Dijon mustard
2 t honey
1 t salt

In a large pot, add lentils and water. Bring to a boil, cover, and reduce heat to low. Simmer for 20-25 minutes until lentils are tender but still hold shape. Remove from heat and stir in salt. Allow lentils to cool for a few minutes before transferring them to a large salad bowl. Toss with lettuce, walnuts, shallots, sun dried tomatoes and goat cheese. In a separate small bowl, whisk together dressing and drizzle over salad.


  1. I have a mild obsession with lentils. Lentil loaves, lentil soups, lentil everything. They are so versatile and good for you!

  2. we eat lentils often, and this looks fantastic!

    i'm printing it out right now. i can't wait to try it.

  3. looks delicious!

    i've never eaten a lot of lentils but i am obsessed with indian dhal so that's pretty much my only experience with them.

    i'll have to change that with your recipe!

  4. i think i saw this in UM's lunch bowl today!


  5. Thanks for reminding me of this- its one of my favorites! Glad you enjoyed too! And also, those baby animals in the previous post are ADORABLE!


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