Sherried Lentil Salad

Notes: You can also use Eston, Le Puy, or Pardina lentils.

Yield: Makes 6 servings
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 333
  • Calories from fat: 27%
  • Protein: 21g
  • Fat: 10g
  • Saturated fat: 1.4g
  • Carbohydrate: 43g
  • Fiber: 8.1g
  • Sodium: 112mg
  • Cholesterol: 0.0mg


  • 3 cups fat-skimmed chicken broth
  • 1 1/2 cups Beluga lentils (12 oz.; see notes), sorted and rinsed
  • 1 cup minced onion
  • 3/4 cup diced carrots
  • 1/2 cup diced celery
  • 1 1/2 teaspoons dried thyme
  • 1 cup dry sherry
  • 1 cup chopped drained canned peeled roasted red peppers
  • 1/3 cup thinly sliced green onions (including tops)
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons sherry vinegar or red wine vinegar
  • 2 quarts lightly packed salad mix (6 oz.), rinsed and crisped
  • Salt and pepper


  1. 1. In a 5- to 6-quart pan over high heat, bring broth, lentils, onion, carrots, celery, and thyme to a boil. Reduce heat, cover, and simmer 25 minutes, stirring occasionally. Add sherry and simmer until lentils are tender to bite, 5 to 10 minutes longer. Drain; reserve liquid.
  2. 2. Pour lentil mixture into a bowl and let cool to room temperature, about 40 minutes, stirring occasionally. Meanwhile, return cooking liquid to pan and boil over high heat until reduced to 1/2 cup, about 5 minutes. Let cool.
  3. 3. Stir liquid, chopped red peppers, and green onions into lentil mixture. In a bowl, mix oil and vinegar; stir half the dressing into lentil mixture. Add salad mix to bowl with remaining dressing; mix.
  4. 4. Spoon equal amounts of salad mix onto plates. Top equally with lentil mixture. Add salt and pepper to taste.
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