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Warm Lentil Salad

Warm Lentil Salad

Make this recipe on New Year's Day to welcome prosperity in the coming year.
Prep Time 15 mins
Cook Time 20 mins
Course Salad, Small Plate
Cuisine Italian, Mediterranean


  • 1 cup dried lentils
  • 2 1/2 cups water
  • 1 bay leaf
  • 2 tbsp olive oil extra virgin
  • 1 cup onions chopped
  • 1 cup carrots chopped
  • 1 clove garlic chopped


  • 1/4 cup olive oil extra virgin
  • 2 tbsp white wine vinegar
  • 1 tsp Dijon mustard
  • 1 tsp salt
  • 1/4 tsp black pepper


  • Put the lentils, bay leaf, and water in a large sauce pan and bring to a boil. Reduce heat and simmer for 20 minutes until tender. 
  • Drain the lentils and discard the bay leaf.
  • While the lentils are simmering, sauté the onions and carrots in 2 tablespoons of olive oil until softened. 
  • Add the garlic and cook for 1 more minute.
  • For the dressing, combine olive oil, vinegar, mustard, salt and pepper and whisk.
  • In a mixing bowl, combine the warm lentils with the onion-carrot-garlic mixture. Add the dressing and toss to combine.
  • Serve warm.



Lentils will expand while cooking. Be sure to use a pot large enough to accommodate them.
Keyword lentils