Margo Perry
Original Recipe by mathmak
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Lentil Salad


  • 1/2 cup long grain rice
  • 1/2 cup dried lentils
  • 3 Tbsp vegetable oil (I use olive oil)
  • 1/2 cup diced red onion
  • 1 cup diced celery
  • 1/2 cup diced carrots
  • 1/2 cup diced red pepper
  • 1/4 cup lemon juice
  • 2 tsp dried basil or 3 tbsp chopped
  • 1/2 tsp salt
  • 1/2 c diced pt skip mozzarella (I use feta)
  • 1/2 cup chopped fresh parsley (I use cilantro)
  • pepper


  1. Bring 2 c water to basil. Add rice and lentils, cook for 20 min or till tender, not mushy. Drain and rinse under cold water. Drain again, place in salad bowl.
  2. In skillet, heat 1 tbsp of oil over mid-heat: add onions, cook for three minutes.
  3. Add celery and carrots cook another 3 minutes. Add peppers and cook for 2 minutes. Add vegetables to lentils and rice in bowl.
  4. Add lemon juice, basil, salt, cheese, parsley and remaining oil to lentil rice mix. Toss well to mix. Season with pepper to taste. Cover and refrigerate for up to 2 days, serve at room temperature.
  5. Makes 8 servings of 1/2 cup.
  6. From Lighthearted Everyday Cook Book by Anne Lindsey
  7. This has been a summer staple for over 20 years.
  • Original Recipe by mathmak
  • 2 Hearts
    Margo Perry
    Catherine Walmsley
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