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Check, Please! Farm To Table Fest

Aired on August 17, 2012

Recipe: Garden Lentil Salad

August 17, 2012 (Updated: 5:32 PM)


  • 1c French green lentils
  • ¼c celery, diced
  • ¼c Paula Red apples, peeled and diced
  • ¼c red grapes, cut in half
  • ¼c cucumber, peeled and diced
  • ½t garlic, chopped
  • 1T shallots, minced
  • ¼c sweet peppers, sliced
  • 1T basil, julienne
  • 1½oz arugula
  • ricotta salata cheese (optional)
  • juice of ½ lemon
  • 2t red wine vinegar
  • 2T extra virgin olive oil
  • salt and pepper


Bring four (4) cups of water to a boil and add one (1) teaspoon of salt. Add lentils and boil hard for two (2) minutes. Turn down to simmer for approximately eight (8) minutes more. Check to make sure there is a little bit of bite left. (They should not be mushy.)  Drain lentils and allow to cool.

Mix all ingredients and adjust salt and pepper to taste. May be eaten right away or made up to two days in advance. Best served at room temperature.

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