Zesty Pink Lentil Salad

By Kathleen C. from Bennett-Hemenway Elementary School - Natick Public Schools, Natick, MA.


This side dish of lentils has a huge burst of flavor. It is colorful with the addition of yellow peppers and cherry tomatoes. A balsamic vinaigrette with garlic and green onions give the salad a zesty tang. Finished with fresh mint leaves.

Nutrition Facts

Serving size: 1/4C

From Fat3%
From Saturated Fat1%
From Sugar2%


Ingredient 6 servings 50 servings
Dried pink or red lentils (brown or green lentils may be subsitituted in red are not available)Cup/1/2Cup/4 1/14
Balsamic VinegarCup/1/6 Cup/1 1/3
Olive OilTbs/1Cup/1/2
Diced Yellow Bell PepperCup/1/2Cup/1 1/4
Sliced Green OnionsCup/1/4Cup/2 1/8
Cherry TomatoesCup/1/2Cup/4 1/4
Mint Leaves ChoppedLeaves/2Leaves/16
Garlic Powdertsp/1Tbs/2 1/2
Cucumbers- Skin on DicedCup/1/2Cup/4 1/4


1) Boil 2 quarts water (20 for 50serv) Rinse and drain lentils.

2) Add lentils to boiling water. Stir to sepereate. Boil 5-10 minutes just until tender.

3) Drain Lentils- Spread on tray and refrigerate to cool down.

4)Mix oil, vinegar, and garlic powder.

5) When lentils have cooled transfer to mixing bowl.

6)Pour vinegar mix over the lentils.

7)Add chopped vegetables.

8)Mix thoroughly. Top with chopped mint. Serve Cold.