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Lentil Salad with Sun Dried Tomatoes, Artichokes and Olives


  • 2 Cups Boiling Water
  • 1 Bay Leaf
  • 1 bouillon cube
  • Splash Olive Oil
  • 1/2 Cup Dry Lentils, rinsed
  • 1/2 small onion, finely chopped
  • 1/3 cup diced sun dried tomatoes
  • 1/3 cup chopped marinated artichokes
  • 1/3 cup sliced green olives
  • 1 teaspoon chopped garlic
  • Fresh Chopped Basil, to taste
  • Salad dressing, I use a mix of liquid aminos, rice wine vinegar, and olive oil, but bottled Italian dressing or any other oil/vinegar type dressing should work well
  • Salt and Pepper to Taste


  • Bring water to boil; stir in bouillon and bay leaf. Dissolve bouillon cube.
  • Stir in lentils, return to boil.
  • Boil for one minute, then reduce heat to low and simmer for about 20 minutes or until lentils are al dente.
  • Drain lentils and rinse with cold water. Remove bay leaf.
  • Add lentils, garlic, herbs, and vegetables to large mixing bowl and mix together.
  • Cover with salad dressing and salt and pepper to taste, and mix through.
  • Enjoy right away, or chill the lentil salad in the refrigerator overnight to let flavors set.