Spring Onion and Lentil Salad

Article and cover photo courtesy of Linc Foods



1 cup black beluga lentils from Palouse Brand // 1 bay leaf // 1 Tbsp. olive oil // ½ tsp. oregano // ½ tsp. rosemary // ½ tsp. parsley

Spring Onion Mixture

1 Tbsp. olive oil // 1 spring onion from Royal Produce, sliced thinly with head and greens kept separate // 1 stem green garlic from Channing Farm, minced with head and greens kept separate // 3 Tbsp. lemon juice // ½ on the vine tomato, diced // Salt and pepper to taste

Courtesy of LINC Foods


  1. Lentils: Bring the lentils to a boil in 4 cups of water. Add bay leaf, oregano and herbs. Reduce to medium heat and simmer for 20-25 minutes until tender but not mushy. Drain out excess water.
  2. Spring Onion Mixture: On medium low heat, sauté the sliced onion and garlic with olive oil, leaving the greens set aside. Once translucent, add the lemon juice and remove from heat. Stir in the onion and garlic greens and tomato.
  3. In a large serving bowl, gently fold together the lentils and the spring onion mixture. Add salt and pepper to taste, and more olive oil and lemon juice as needed. Enjoy! (Courtesy of LINC Foods — The Local Inland Northwest Cooperative @ lincfoods.com.)

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