Picnic Lentil Salad

Prep: 15 minutes Cook: 30 minutes Chill: 3 hours


This is great to take on a picnic and everyone loves, even those people who are sure they don't like lentils. It keeps well in a cooler or in the refrigerator. Be sure to make it at least 3 hours before you plan to serve it to allow time for the flavors to blend.


  • 1 cup dry brown lentils
  • 4 cups water
  • 1 cup carrots, grated
  • 1/2 cup sweet onion, chopped
  • 1/2 cup fresh parsley, chopped
  • 1/2 tsp garlic, crushed
  • 2 tbsp red wine vinegar
  • 1 tbsp water
  • 1 tbsp soy sauce (optional)
  • 2 tsp Dijon mustard
  • 1 tsp vegan Worcestershire sauce
  • 1/2 tsp oregano
  • several twists freshly ground pepper


Place the lentils and water in a medium pot. Bring to a boil, reduce heat, cover and cook for about 30 minutes, until tender but still firm. Meanwhile, prepare remaining vegetables. Combine vinegar, water, soy sauce, mustard, Worcestershire sauce, oregano and pepper in a small container and mix well. Set aside.

Drain lentils. Place in a bowl. Add carrot, onion, parsley and garlic. Mix well. Pour dressing over and mix again. Cover and refrigerate for at least 3 hours before serving.