Lentil and Vegetable Salad 

Lentil and Vegetable Salad 

Open in full-screen mode

Lentil and Vegetable Salad 

20 MIN
50 MIN



  1. Slice the top of the head of garlic.
  2. In a saucepan, bring the water to a boil with the lentils and garlic head. Cover and simmer over low heat for about 45 minutes or until the lentils are tender. Season with salt and pepper at the end of cooking. Drain, if necessary. Remove the head of garlic and press with your fingers to remove the garlic purée. Set aside.
  3. In a bowl, combine the oil, vinegar, and mustard. Add the lentils, garlic purée, and the remaining ingredients. Stir to combine. Adjust the seasoning.
  4. Serve with Grilled Pork Tenderloin with Espelette Pepper.

Good with...

Rate this recipe

Login to rate this recipe and write a review.


Not a member yet? Sign up today, it's free!

Due to the large number of questions we receive, we are unable to answer each one. Please visit our Frequently Asked Questions section, which contains a great deal of useful information. We appreciate your enthusiasm for RICARDO cuisine!

Fields marked with an asterisk (*) are required.

Your comment must comply with our netiquette.

512 characters maximum

Healthy Pick

Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.