Red Lentil Salad


  • 1 heaping cup red lentils
  • 4 cups water
  • 2/3 cup seedless cucumber, diced small
  • 1/3 of a red bell pepper, diced small
  • ½ small sweet onion, diced small
  • 1 clove garlic, finely minced
  • ½ cup fresh tomato diced small
  • 3 Tbsp walnut oil
  • 2 Tbsp. White balsamic vinegar
  • 2 Tbsp dried parsley
  • Sea salt and pepper to taste


  1. Rinse lentils in fine mesh strainer and remove any pebbles or debris. Put lentils in saucepan with water.
  2. Bring to boil and cook lentils until soft but not mushy, about 8 minutes. Drain.
  3. Place in a mixing bowl and add remaining ingredients.
  4. Toss well, cover, and refrigerate for at least one hour to allow flavors to develop and mellow.