Red Lentil Salad

Red Lentil Salad


  • 200 grams Red lentils
  • 4 cups Water
  • Red bell pepper, diced
  • 3 Cherry tomatoes, diced
  • 1 small chunk Zucchini, finely diced
  • 3 tablespoons Walnut oil
  • 2 tablespoons Raspberry vinegar
  • 2 clove Garlic, finely minced
  • 1/2 tablespoon Dried parsley
  • Salt and pepper to taste


  1. Rinse and remove any debris. Place lentils and water in a medium pot. Bring it to a bail and cook the lentils until soft but firm, about 8 minutes.
  2. Whisk together the walnut oil and raspberry vinegar in a small bowl, add in the garlic, salt, and pepper. Dice the red pepper and cherry tomatoes.
  3. Once the lentils are done, drain and rinse with cold running water. Place them in a large bowl and toss together with the red pepper, cherry tomatoes, zucchini and dressing, mix in the dried parsley.

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