Lentil Salad

I sort of wish I was a vegetarian. Did you ever meet a fat, sloppy, or mean vegetarian? I think not. The food is good, pretty, and healthy. I have a kid who won’t eat meat, and she’s very intelligent, smart, and funny. I always enjoy the food I make for her, so why not go for it?

One problem … they don’t eat meat.

I really like meat. Meaty, juicy, stringy, tender, lean or marbled, on the bone or off; I like all kinds of meat, from any living creature. Just try me! I also look really cool in leather. So Vegetarianism probably isn’t going to work for me.

But I’m a fan of all you vegetarians … so I’m throwing you a bone.

The ingredients of this salad are not exotic, but when combined with lentils and a cool vinaigrette, they’re extraordinary.


1 cup dried lentils
2 bay leaves
1 tsp. dried thyme
2 cloves garlic, minced
1 TB. Dijon mustard
3 TB red wine vinegar
3 TB. olive oil
1 small white onion, chopped
2 stalks celery, chopped
1 large carrot, grated
1 cup ham, diced


  1. Combine lentils, bay, and thyme in a large sauce pan, cover with water, and bring to a boil. Reduce heat to low and simmer, partially covered, for 30 minutes until tender. Drain, remove bay and spread on a baking sheet to cool completely.
  2. In a large bowl mix together garlic, mustard, vinegar, and oil. Add onion, celery, carrot, ham, and lentil. Toss together to coat, and chill at least 30 minutes before serving.
Print this recipe