Provençal Lentil Salad


You can serve this tasty salad right away, but it gets better with time. Make it a day before you plan to serve it.

  • 4Servings


  • 1/2 cup lentils, picked over, rinsed and drained
  • 1/2 onion, halved
  • 1 clove garlic, crushed
  • 1 bay leaf
  • 1 red bell pepper, seeded and finely diced
  • 1/2 red onion, chopped
  • 2 Tbs. chopped fresh flat-leaf parsley
  • 2 tsp. olive oil
  • 2 tsp. white wine vinegar
  • 1 tsp. chopped fresh sage


Bring large pot of water to a boil over high heat. Add lentils, onion quarters, garlic and bay leaf. Cook until lentils are just tender, 20 to 30 minutes. Drain. Discard onion, garlic and bay leaf.

Transfer lentils to medium bowl and toss with bell pepper, red onion, parsley, oil, vinegar, sage, 1/4 tsp. salt and 1/4 tsp. freshly ground pepper. Cool to room temperature before serving.

Nutrition Information

  • Calories: 128
  • Carbohydrate Content: 20 g
  • Fat Content: 3 g
  • Fiber Content: 9 g
  • Protein Content: 8 g
  • Sodium Content: 125 mg