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Lentil Salad

Lentil Salad

This staple Mediterranean Salad can be fixed up ahead of time & served with many other salads or Salatim, as they are called in the Middle East. Hummus, Greek Cucumber & Tomato Salad, Tabouli, Fattoush or Panzanella Salad, etc. are all great choices if you want to have a meal of many yummy salads served with good Pita Bread.

I also really enjoy eating Lentil Salad for breakfast – maybe you do too?

Lentil Salad


2 Cups dried Lentils

8 Cups Water

1/2 Zucchini, diced

1/2 Green Pepper, diced

6 oz Cherry Tomatoes, halved

Handful of Chickpeas

Handful of Arugula

1/3 Cup Olive Oil

1/2 Lemon, juiced

3 Tablespoons Red Wine Vinegar

Pinch Fresh Rosemary, chopped

Pinch of Kosher Salt



Boil Lentils in water for 20 minutes. Cool.


Add diced Zucchini, Green Pepper, Chickpeas & halved Cherry Tomatoes to Lentils.


In separate jar or bowl combine Olive Oil, Lemon Juice, Red Wine Vinegar, & Salt to make Vinaigrette. Pour over Lentils.


Add in Arugula & Rosemary & give a gentle stir.


Ta Da! You’re Done!


Additions: Feel free to add other vegetables such as Red Onion or Kalamata Olives, if desired. Garlic, Cucumber & Feta Cheese are also yummy additions.


Ema (Eeeeee-Mah, sometimes written Imma) is Hebrew for Mom. 100's of people call Eve Ema and it warms her heart.

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