Over the years (I started making this about ten years ago), many clients have grown to love this lentil salad. One of them orders it practically every single week. No wonder.
So easy to make, it's an extremely versatile side dish, and by itself as a main course it's straight-up vegan. The BF loves it, but he needs another protein, so I like to add soft-boiled or poached eggs, and/or chicken sausage (pictured above). Easy to pack for on-the-go sojourns, the dish can be served cold, warm, or at room temperature, and it even tastes better the next day.
I cook fresh lentils all the time, but have to say a terrific hack and time saver is to use Trader Joe's steamed lentils, which are found in their fresh produce section. They're delicious and have a firm texture, which is key to this salad.
This one is a perfect summer dish, and unlike most of these blog recipes, isn't an adaptation–it's wholly original. Feel free to make subsitutions, i.e., substitute parsnip for carrot, dill for parsley, and if you don't like fennel, use only celery. Make it your own.
Number of servings: 4
NOTE: If using Trader Joe's steamed lentils, take out of box, make three slits in the plastic. Place on plate and microwave for approx 45 seconds.
I'm Jacquie, personal chef & recipe developer in the beautiful Pacific Northwest. Living life with my wildly funny boyfriend and dog Marlowe. Lover of books, bourbon, chocolate and movies.