This is a very popular lunch/brunch dish that my friends and family just love, and are anticipating the post of this recipe. It’s absolutely delicious!

I’d like to thank my mom for making this yummy creation, and for sharing the recipe with me. It definitely has a Montreal influence.

What you’ll need, and directions:

• Canned lentils. Any size can, and amount of cans is up to you, depending on how much you’d like to make. It keeps well, so you can eat from this for a few days. We usually make a batch of 5 cans (15 ounces) at a time (but keep in mind there are 8 people in our household, and I’d like to have leftovers for the next day). I prefer canned lentils over dry lentils as they’re ready to use. Wash the canned lentils, and drain well. Put the lentils into a large enough bowl.
• Green onions. For 5 cans, I use 3-4 green onions and chop those up. If you decide to use 1 can, I would probably only use 1 onion at least. Add these to the lentils.
• Fresh parsley. For 5 cans I don’t exactly measure but just chop and use as needed. Typically this must be at least 5 tbsp of parsley. So each can at least 1 tbsp of parsley. You can’t go wrong with parsley so add what you’d like.
• Olive oil and Vinegar. Use 2 part of olive oil to vinegar. So for example for the 5 cans I used, I added about 1 3/4 cups olive oil, and 3/4 cup vinegar. It’s not exactly 2 parts to 1 part sometimes. It’s a recipe creation, so you really just add what you like in proportions to your taste. You can even use different oils, and vinegar if you’d like. Of course this will taste the change but it’s all up to you.
• Salt and Pepper. Add these to taste. I must have added at least 1 tbsp of each to my 5 cans. Add what works for you. If you’re making just 1 can, you can use 2 tbsp olive oil to 1 tbsp vinegar at a time, and then double up if you need more.
• Then stir everything very well. Taste the salad to see are the proportions of oil to vinegar to your liking. If it’s too sour, add more olive oil. If it’s too oily add a little bit of vinegar at a time to adjust. Adjust salt and pepper as needed to your taste.
• Marinate. This recipe tastes so much better if you let it sit, and marinate at least 4-6 hours.
• You can use this very same recipe with tomatoes and any other type of beans you enjoy.

I like to eat my Lentil Salad with fresh italian or french bread, and gouda cheese.

Mini video on making Lentil Salad.

Enjoy! Bon Appetit!