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Posted by on Oct 7, 2014 in Legume, Salad | 0 comments

Lentil Salad

Lentil Salad

Sitting around the dinner table and sharing a grub with good friends is one of my favorite way to spend the nice afternoon or any time of the day. It ended up being much grander then what I had anticipated. I heard the encouraging story of obedience .



I was also privileged to hear absolutely phenomenal, knock your socks off, crying tears, 180 degree turn kind of story of transformation and redemption around the table during that hour. I cannot share the story here but I am touched beyond words by what one my friend has gone through and what the LOVE OF CHRIST has done in her life. My desire to proclaim the gospel ever so gladly has only been strengthened after her story.

“For I am not ashamed of the gospel, for it is the power of God for salvation to everyone who believes, to the Jew first and also to the Greek.” ~ Romans 1:16


Conversation flowed with little bites of sweet potato chips, lentil chips, dips, fruit salad and lentil salad. I chose this spread of food keeping diabetic restriction,one of my friend i have, in mind.I will share lentil salad. It is inspired from vegetarian Greek food, the book I had checked out earlier from the library. I tweaked couple of things. I had prepared it for the first time that day(You should test the new recipes with your friends right?).It was well liked, so here it is.


Lentil Salad


1 Cup Dry Lentils

4-5 baby carrots

1 shallot

½ Red bell pepper

1 medium tomato, pulp removed.

2 Tablespoons red wine vinegar

4 Tablespoons Olive oil

Salt to taste


Cook lentil, covered in at least 2 inches of water above it. (Bring it to boil first then simmer it down.) It should be cooked but not mushy.

Meanwhile, fine chop all other vegetables.

Mix everything in cooked lentil. Let it sit for at least 30 minutes.


If you want to , you can top it with crumbled feta or quartered hard boiled eggs. We just had it as it is 🙂

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