Lentil Salad

From Paul Rogalski, chef and owner of Rouge Restaurant

2008 Jan/Feb


  • 1 c. lentils
  • 1/4 c. red onion, diced
  • 1 T. olive oil
  • 1/2 c. red pepper, diced
  • 1/3 c. celery, diced
  • 1/3 c. long English cucumber, diced
  • 1/2 c. fresh tomato, diced
  • 1/4 c. black olives, sliced
  • 2 T. parsley, minced


  • 1/4 c. olive oil
  • 1/4 c. lemon juice
  • 1 clove garlic
  • 1/2 t. oregano
  • 1/2 t. ground cumin
  • 1 c. yogurt
  • Salt and pepper to taste


Put lentils into a large pot and cover with water. Bring to a boil, turn heat down and gently simmer for about 20 to 25 minutes, or until lentils are just tender. Drain well, and place lentils in a serving bowl. Add red onion.

Using a blender, blend the dressing ingredients together until smooth. Heat the 1 tablespoon olive oil in a pan, sauté the celery and red pepper until barely cooked. Add to lentils. Add remaining vegetables and parsley to the lentils; toss with enough dressing to moisten well and adjust the seasoning. Serves 4 to 6.