This salad is the perfect take- to- work lunch. Serve it warm or cold over a bed of arugula or spinach for a hearty protein packed lunch. Lentils are rich in fiber, and contain significant amounts of folate, iron and magnesium, making them a fabulous source of energy. Make this in advance, as it will keep for a few days.

Prep time: 5 minutes

Cooking time: 15 minutes

Yields: 8 Servings


  • 2 cups black or green lentils
  • ½ cup fresh parsley
  • finely chopped 2 sprigs thyme
  • finely chopped 1 bay leaf


  • 3 shallots peeled and thickly sliced
  • ¼ cup Dijon mustard
  • ¼ cup red wine vinegar
  • 2 tablespoons extra virgin olive oil
  • Salt and pepper to taste


  • Put the lentils in a large pot and cover with water to an inch above beans.
  • Add parsley, thyme and bay leaf. Bring to a boil.
  • Reduce the heat to medium-low and simmer 15 minutes until lentils are tender, not mushy.
  • While the lentils are simmering, combine the ingredients for dressing and whisk briskly.
  • Drain water.
  • Add dressing to lentils and serve warm over arugula or spinach.