I love lentils. From a stew to a salad they’re so versatile and taste delicious both hot and cold. Here’s three versions of a lentil salad you can enjoy now that the weather is getting warmer!

All three versions start with boiled lentils. Rinse and boil lentils for about 15-20 or until slightly soft.

Lentil Salad – 3 ways

Version 1

Ingredients

serves 2

• 4 cups cooked lentils
• 4 cups chopped lettuce
• 2 Tbsp olive oil
• 2 Tbsp balsamic or apple cider vinegar
• 2 Tbsp sunflower seeds
• salt & pepper

1. Combine ingredients in a bowl. Stir. Enjoy!

Version 2

Ingredients

serves 2

• 4 cups cooked lentils
• 1 cup chopped rocket/arugula
• 2 carrots, grated
• 2 Tbsp olive oil
• 2 Tbsp lemon juice
• salt & pepper

1. Combine ingredients in a bowl. Stir. Enjoy!

Version 3

Ingredients

serves 2

• 4 cups cooked lentils
• 1/4 cup chopped fresh mint
• 1 orange, peeled and sliced
• 1/4 cup cottage cheese
• 2 Tbsp olive oil
• 2 Tbsp balsamic or apple cider vinegar
• salt & pepper

1. Combine ingredients in a bowl. Stir. Enjoy!

Do you have any favorite summer salad recipes?

Enjoy!

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