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Citrus Lentil Salad

Packed with tasty herbs and protein-filled lentils, you might even be tempted to make this salad at home.

Lentil Soup by Erik Haugen-Goodman
Photo by Erika Haugen-Goodman.

Recipe by Laurie Ann March


About 2 servings


7 hours / 15 minutes


  • 1 cup of canned green lentils, drained and rinsed
  • 1 small carrot, grated
  • 2 cloves garlic, minced
  • 3 tbsp celery leaves, chopped
  • 1/3 cup roasted red pepper, chopped
  • 1/8 cup fresh chives or scallions, chopped
  • 1/8 cup fresh parsley, chopped
  • 1/4 tsp dried thyme
  • 1 tbsp lemon zest
  • salt and pepper to taste
  • For the dressing:
  • 1/3 cup extra virgin olive oil
  • 1 1/2 tbsp lemon juice
  • 1/8 tsp cayenne pepper
  • 1/4 tsp cumin
  • 1/2 tsp dried basil

Optional: feta cheese, pita bread



Rehydrate the salad using a formula of 1 1/2 parts dried mix to 1 part water. Wait 5 to 10 minutes and then add a little more water if needed. If you accidentally add too much water, be sure to drain the salad well before adding the dressing.


Shake the dressing mix vigorously and pour over the hydrated salad, stir gently to combine. Serve with lightly toasted pitas, if desired.