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Recipe Jillena Hernández

Lentil Salad

Fresh and light, yet packed full of flavor and protein, this lentil salad is the perfect meal for a hot summer day. It will give you all the nutrients and vitamins to keep you healthy and happy. Our talented former board member, Jillena Hernández, created this simple yet flavorful dish that anyone can whip up at home for their families!

Lentil Salad


  • 2 cups dry lentils
  • 1/4 cup red wine vinegar
  • 1/8 cup olive oil
  • 3/4 cup cherry tomatoes, halved
  • 1 whole bell pepper, chopped small
  • salt to taste


Boil 2 quarts of water, add the lentils. Boil for approximately 15 minutes. There is no exact timing because each batch of lentils vary in size and density. Test the lentils for firmness. Drain immediately after the first lentils start splitting open. You want the lentils to hold up in the salad without turning to mush.

Toss in all of the other ingredients and let sit in the refrigerator for an hour before serving.


Hello! We hope you made and enjoyed this recipe provided by Jillena Hernández! Please note that all photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to Lentil Salad on Food Literacy Center’s website. Thank you!

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