Lentil Salad with Maple Balsamic Vinaigrette

From Raising the Salad Bar, Catherine Walthers, Lake Isle Press, NY, 2007, p 179.

Prep Time1 hr
Total Time1 hr
Course: 45 - 60 Minutes to Table, Prepare Ahead - Serve Later, Side Dishes - Salads, Side Dishes - Vegetables, Vegetarian
Servings: 8 servings
Author: Catherine Christiano


  • 1 1/2 cups French green lentils (de Puy)
  • 1 bay leaf
  • salt
  • 1 carrot peeled and shredded
  • 1 red bell pepper cored and 1/2 inch diced
  • 1/8 cup chopped scallion greens
  • 1/8 cup chopped parsley
  • 1/2 cup raisins roughly chopped
  • 1 cup walnuts toasted and chopped

Maple - Balsamic Vinaigrette

  • 3 tablespoons balsamic vinegar
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon maple syrup
  • 1/4 cup olive oil
  • 3/4 teaspoon kosher salt
  • ground black pepper to taste


  • Fill a 4 quart saucepan with water, add lentils and bay leaf. Bring to a boil, reduce heat and simmer, partially covered until lentils are tender but not mushy, about 18 - 20 minutes. Drain well and rinse with cold water. If desired, stir in a few pinches of salt.
  • Once lentils are cool, add to large serving bowl with carrots, red pepper, scallions, parsley, and raisins.
  • To make dressing, add all ingredients to small bowl; whisk to combine.
  • Just before serving, add dressing to salad; toss. Garnish with toasted walnuts.


This salad tastes best served at room temperature on the same day it is made.