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Cherry-Lentil Salad

Serves 8
Time 30 min
Bring this colorful salad featuring cherries to summer picnics and barbeques. Green lentils cook quickly and stay firm in salads, but you can substitute other types of lentils if you like — just be sure to adjust cooking times and drain the lentils when they are tender but still hold their shape.
Ingredients
  • 1 1/2 cup dried green (French) lentils rinsed and picked through
  • 2 tablespoons red wine vinegar, plus more to taste
  • 2 tablespoons extra-virgin olive oil
  • 1 bunch green onions sliced
  • 1 teaspoon fine sea salt plus more to taste
  • 3/4 teaspoon ground black pepper
  • 4 cups fresh cherries (about 1 pound) pitted and halved
  • 1 cup chopped fresh basil
Method

Combine lentils and 5 cups water in a large saucepan. Bring to a boil, lower heat and simmer, partially covered, until just tender, about 20 minutes. Drain and set aside to cool slightly.

In a large bowl, combine vinegar, oil, green onions, salt and pepper. Add warm lentils and toss until coated. Let cool to room temperature; refrigerate if not serving immediately. Toss with cherries and basil just before serving. Taste and then add more salt or vinegar if you like.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 1 1/2 cup dried green (French) lentils rinsed and picked through
  • 2 tablespoons red wine vinegar, plus more to taste
  • 2 tablespoons extra-virgin olive oil
  • 1 bunch green onions sliced
  • 1 teaspoon fine sea salt plus more to taste
  • 3/4 teaspoon ground black pepper
  • 4 cups fresh cherries (about 1 pound) pitted and halved
  • 1 cup chopped fresh basil