Mediterranean Lentil Salad

This is a great tasting salad which you can eat as is, or put a scoop on top of a bed
of lettuce or perhaps even in a hollowed out tomato.  It lasts a long time in the refrigerator and tastes even better after it sits for a day or two.


  • 2 C cooked green or brown lentils
  • 3 oz jar roasted bell peppers, chopped
  • 1 medium cucumber, seeded and diced
  • 2 T minced onion
  • 2 medium garlic cloves, pressed
  • 1 tspn dried basil or ½ C chopped fresh basil
  • 1/3 C chopped walnuts
  • 3 T balsamic vinegar
  • 1 T fresh lemon juice
  • Salt and pepper to taste


  1. Place all ingredients in a bowl and toss well.
  2. Let marinate for 1 hour before serving.
  3. Eat this as is or serve on a bed of fresh greens.


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