Warm Lentil Salad

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Lentils are a good source of iron, and a good choice for the vegetarians in your family. Since you can make it and serve at room temperature, this salad is perfect for a busy holiday meal.

Tags: Intermediate, 30 mins, Side Dishes, Salads, Vegetables, Beans, Fry, Thanksgiving, High Fibre
Serves: 8
Skill level: Easy
Prep time: 20  minutes
Cooking time: 10  minutes
Total: 30  minutes

Additional Information


1 tbsp (15 mL) PC Splendido Extra Virgin Olive Oil - Cold Pressed
1/2 cup (125 mL) diced red onion
2 carrots, diced
2 stalks celery, diced
1 sweet red pepper, diced
1/4 tsp (1 mL) each of salt & freshly ground black pepper
2 cans (540 mL) (each 19 oz/540 mL) no name Lentils, rinsed and drained
1/2 cup (125 mL) PC Mediterranean Vinaigrette
1/2 cup (125 mL) chopped fresh parsley


  1. In large saucepan, heat oil over medium-high heat; cook onions, carrots, celery, red peppers, salt and pepper for 5 minutes, stirring occasionally, or until soft. Stir in lentils; cook until heated through. Remove pan from heat. Stir in vinaigrette and parsley. Serve warm or at room temperature.

Chef's Tips

Try this for the next potluck dinner you attend.

Nutritional Information

Calories 160 Cal
Fat 6 g
Sodium 400 mg
Carbohydrate 20 g
Fibre 5 g
Protein 7 g