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We believe that the best recipes give back to the cook by providing leftovers for a week’s worth of good eating. This big lentil salad from the author of Grow Cook Eat, blogger Willi Galloway, does just that to take the guesswork out of midweek meal prep. The herby salad keeps well, tastes delicious warm or at room temperature and serves as a good base for healthy lunches and easy dinners. Galloway often spoons the leftovers over arugula or spinach for lunch or serves them with roast chicken for a simple, satisfying weeknight dinner.
For more garden-to-table recipes, check out Galloway’s blog.
Read Galloway’s tips for ripening tomatoes and planting seedlings in her column for Apartment Therapy.
Make this salad with high-quality lentils that will hold their shape when boiled. We like Du Puy lentils, which have a rich, earthy flavor attributed to the volcanic soil they’re grown in.
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