Zippy Lentil Salad

Zippy Lentil Salad

There’s a lot to love in this side dish that can feed a crowd.

Zippy Lentil Salad
Makes 10 Cups
  • 2 (32-ounce) containers vegetable stock
  • 2½ tablespoons kosher salt, divided
  • 1 (16-ounce) package dried lentils*, rinsed
  • 2 cups chopped fresh collard greens
  • 1 red bell pepper, seeded and finely chopped
  • 1 yellow bell pepper, seeded and finely chopped
  • 1 orange bell pepper, seeded and finely chopped
  • 1 cup chopped Castelvetrano olives
  • ½ cup finely chopped red onion
  • ¾ cup seeded and diced cucumber
  • 1 (4-ounce) jar pimientos, drained
  • 1 teaspoon lemon zest
  • ¼ cup fresh lemon juice
  • ¼ cup Champagne vinegar
  • 2 tablespoons extra-virgin olive oil
  • ¼ cup chopped fresh parsley
  • 2 tablespoons sliced fresh chives
  • ¼ teaspoon crushed red pepper
  • Garnish: chopped fresh parsley
  1. In a medium stockpot, bring stock and 1½ tablespoons salt to a boil over medium-high heat. Add lentils and cook, stirring occasionally, until tender, 25 to 30 minutes. Drain lentils and transfer to a large bowl. Stir in collards and let cool completely.
  2. To bowl with cooled lentil mixture, add bell peppers, olives, red onion, cucumber, pimientos, lemon zest and juice, vinegar, oil, parsley, chives, remaining 1 tablespoon salt, and red pepper, tossing until well combined.
  3. Cover and refrigerate until ready to serve. Garnish with parsley, if desired.
*We used Camellia Brand lentils.



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