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7 January, 2020

Lentil Salad with Balsamic Vinaigrette

Posted in : Extras, Side Dishes, Uncategorized, Vegan/Vegetarian on by : Marisol Chancellor

I am bringing Lentils back, woohoo! (to my kitchen) I am rediscovering my love for whole grains and legums. I’ve came to the realization that it is a lot harder to stay away complelty from certain foods groups than to keep a nice heatly balance, one that is more sustainable.

Example A: Lentils. I didn’t grow up loving them, my mom used to fix them around Lent every year and that was about it. I ate them cause I had to but now I love them!! My 41 year old body is not the same thought, but if I eat them in moderation and drink a lot of water, I am good.

Lentil soup is one of my favorite soups but since we are having some lovely warm days in San Antonio, Tx. I made them into a crisp salad.

The lentils are coated with a Balsamic Vinaigrette. I diced red bell peppers, cucumbers, parsley and queso fresco. Mix everything together and you have a delicious, fresh, and tasty lentil salad. I hope you give it a try and enjoy it as much as I do.

Find recipe below!

*Disclaimer* I am not a dietitian or nutritionist. I am not telling you what to eat. I am just talking about my personal journey.

Lentil Salad with Balsamic Vinaigrette

Category: Extras, Side Dishes, Uncategorized, Vegan/Vegetarian

Lentil Salad with Balsamic Vinaigrette


  • 1 cup lentils
  • 1 garlic clove
  • 1 small red bell pepper
  • 1/2 cucumber
  • fresh parsley
  • 4 oz queso fresco
  • –For Vinaigrette
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Balsamic Vingar
  • juice of 1/2 lemon
  • salt and pepper to taste
  • 1/4 cup olive oil


  1. In a sauce pan, bring two cups of water to a boil. Add 1 cup of lentils and reduce the heat to a simmer. Add the garlic clove, cover and let it cook for 25-30 minutes or until tender.
  2. Once the lentils are done, remove the garlic clove and discard. Get rid of any excess water.
  3. Transfer to a large bowl and let it cool at room temperature.
  4. Dice the bell pepper and cucumber into small cubes, chop the fresh parsley and add everything to the bowl.
  5. To make the vinaigrette, add the Dijon mustard, balsamic vinegar, lemon juice and salt and pepper to a small bowl. Drizzle the olive oil while whisking vigorously until emulsified.
  6. Pour the vinaigrette onto the lentils and gently stir until all is coated with it.
  7. Cut the queso fresco into small cubes (same size as veggies) and add it to the lentils. Stir.
  8. Season wit salt and pepper if needed.
  9. Keep in the refrigerator until read to serve. Enjoy!

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