Lentil Crunch Salad

Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Serves 6 small portions

This recipe is exactly as it appears in The First Mess Cookbook except for two slight changes. I added a bay leaf into the lentils while they cook because I can't not use bay leafs when I cook lentils. And I increased the celery amount because I'm a celery freak.


  • 2 cups black lentils
  • 1 bay leaf
  • 1 bell pepper, diced medium
  • 1 small red onion, diced small
  • 3 stalks celery, sliced thinly
  • 1/2 cup parsley, roughly-chopped
  • pepperoncini peppers, to garnish
  • Peperoncini Dressing {see below}


  1. Fill a medium saucepan with water and bring to a boil. Drop the lentils and bay leaf into the water with a big pinch of salt, and cook until just tender, about 20 minutes. Drain and rinse the lentils with cold water and transfer them into a large bowl.
  2. To the bowl, add the bell peppers, onions, celery and parsley. Season the salad with salt, and pepper and toss to combine.
  3. Pour the dressing over the salad, and toss to combine once more. Serve the salad immediately to preserve the crunch of the vegetables, with extra pepperoncini on the side.
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