Lentil Salad

Recipe from Harriet Goldman, Everyday Food and Tested in Alice's Kitchen.

I love this salad. It's sometimes available in the Lost River Market & Deli's deli. This would be a wonderful salad to take to work for lunch. You can find lentils in the bulk section of the Lost River Market & Deli. Be sure to purchase the local eggs that are also available at the store. You can even recycle your egg cartons at the store, as well. Just give your empty cartons to one of our friendly employees!

1 1/4 cups brown lentils, rinsed
4 large eggs
1/4 cup red-wine vinegar
3 tablespoons olive oil
1 large cucumber, peeled, if desired, and diced (2 cups)
1/2 cup finely chopped fresh parsley
1/2 cup finely chopped red onion
Coarse salt and ground pepper


In a small saucepan, cover lentils with water by 1 inch. Bring to a boil. Reduce heat and simmer, partially covered, until lentils are tender but still holding their shape, 20 to 25 minutes. Drain well.
Meanwhile, place eggs in a small saucepan; cover with cold water by 1 inch. Bring to a boil; remove from heat and cover. Let stand 12 minutes. Drain, and rinse under cold water. Peel eggs; chop roughly.
In a large bowl, whisk together vinegar and oil. Add lentils, cucumber, parsley, and onion; season with salt and pepper. Toss well to coat with dressing. Let cool to room temperature, or serve chilled, topped with chopped eggs.