Lentil Salad

Joni Schockett



In addition to your hamantaschen recipes, this healthy lentil salad a great addition to your Purim celebrations.

Why lentils? Legend has it that Esther only ate seeds and legumes to insure that she was keeping strictly kosher. During Purim, in honor of Esther, we reflect her dietary habits and eat dishes made of this healthful legume. I hope you try this new lentil recipe to honor the holiday of Purim and the remarkable queen who is so central to it.
Also, lentils are also part of a Mediterranean diet that is heart-healthy!

Ingredients for 4-6 servings

Salad Ingredients
1 pound dried lentils washed and picked over. Use brown and/or red.
1 large onion, cut in half
3 large garlic cloves, cut in half
1 bay leaf
2 tsp. Kosher salt

Salad Dressing Ingredients
1/4 cup red wine or garlic wine vinegar
1 large garlic clove, minced
1 Tbsp. Dijon mustard
pinch salt and pepper
2-1/2 Tbsp. olive oil
1/4 cup chopped fresh herbs such as parsley, chives, scallions, tarragon and rosemary
1 tsp. freshly squeezed lemon juice

  • Preparation Time
    15 minutes
  • Cooking Time
    45 minutes


  1. Place the lentils, onions, garlic and bay leaf in a saucepan with enough water to cover the lentils about an inch. Bring to a boil.
  2. Cover and reduce heat to simmer for about 30 minutes. Add salt and simmer for another 10-15 minutes. Do not let lentils get mushy.
  3. Strain lentils, reserving the cooking liquid and place the lentils in a large bowl. Discard the onion, garlic and bay leaf. Add more salt if needed.
  4. To make the dressing:
    • Mix the vinegar, garlic and mustard together.
    • Add the salt and pepper and drizzle in the olive oil and about 1/2 cup of the reserved cooking liquid.
  5. Add dressing to the lentils. Add the fresh herbs and mix well. Add more salt and pepper to taste.

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Joni Schockett

Joni Schockett is a freelance food writer.