Lentil & Tomato Salad

Main Ingredients

  • 1 Cup uncooked lentils
  • 1 onion, finely chopped
  • 1 quart water
  • 1 bay leaf
  • Celtic Sea Salt to taste (optional)


  • 4 tablespoons extra-vigin olive oil
  • 2 tablespoons freshly squeezed lemon juice
  • 1 clove garlic
  • 1 pinch each of dry mustard, cracked black pepper, and Celtic Sea Salt (optional)
  • 1 large tomato, chopped
  • 2-6 sliced geen onions (less for milder flavor)
  • 1 diced bell pepper
  • 1-2 tablesppons chopped fresh parsley


In alarge saucepan, combine lentils, chopped onion, water, bay leaf, and sea salt.  Bring to a boil.  Cover and let simmer for 25-30 minutes or until lentils are tender but not mushy.

Drain: discard bay leaf.  Pour lnetil mixtue into a bowl.

Make dressing by blending the olive oil, lemon juice, garlic, and optional seasonings.

Stir dressing into warm lentils.  Set aside to cool.

To serve, stir in tomato, bell pepper, green onions, and parsley.