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Tomato Basil Lentil Salad


~ 15 Servings

This is a great side as is or amped it up with a few Kalamata olives, grilled artichokes or eggplant. Just be sure to increase the olive oil a bit and maybe add a bit of sherry vinegar.


Tear Drop or Cherry Tomatoes, 2 pints - cut into ¼" pieces

Fresh Basil, 1 ½ cups – loosely chopped

Garlic, 6 cloves – minced

Olive Oil, 4-5 Ts

Black or Green Lentils, 3 Cups cooked

Salt and Pepper

Please buy organic whenever possible!


In a small prep bowl, combine minced garlic and olive oil – set aside (this allows the garlic to mellow out a bit).  Cook the lentils or smoosh the pre-cooked ones out of the packet into a medium bowl.  Add the tomatoes, basil, garlic, and olive oil.  Toss gently – salt and pepper to taste.  This is a good opportunity to use some fancy finishing salts, like smoked salt or a garlic salt.  Sit the finished salad out for a good hour or so – toss every 15 min. or so to get a good marination going.  Refrigerate. But, to serve, take this out ahead of time so it is just about room temp to serve. 

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