Red Lentil Salad

red lentil salad


  • 1 cup East End Red lentils
  • 1/3 cup Balsamic Vinegar
  • 1 Tablespoon East End Olive Oil
  • 5 cloves Garlic, pressed or minced
  • 3/4 cup coarsely chopped Red or Yellow peppers
  • 3/4 cup thinly sliced Green Onions
  • 3/4 cup halved Cherry Tomatoes
  • 3/4 cup diced (1/4 in.) Cucumber
  • 1/2 cup chopped fresh Basil Leaves
  • 1/2 cup crumbled Feta cheese
  • Salt and East End Black Pepper


  1. Sort lentils and discard any debris. Rinse and drain lentils.
  2. In a 2- to 3-quart pan, bring about 1 quart water to a boil over high heat. Add lentils, stir to separate, and simmer, uncovered, just until they are tender to bite but not soft. Drain.
  3. Mix vinegar oil and garlic. Pour over warm lentils and gently mix. Let stand until cool.
  4. Add bell peppers, onions, tomatoes, cucumber, basil, and feta cheese. Mix gently with lentils. Pour into a serving bowl. Add salt and pepper to taste.