This is an all-Canadian salad! Canada is the largest producer of lentils and canola oil, both key ingredients in this salad. The vegetables used in this salad grow beautifully in any Canadian backyard garden. Canada is also known for its terrific quality maple syrup. These ingredients all come together beautifully to make this tasty lentil and vegetable salad. A terrific source of dietary fibre, vitamin C, and plant protein.

Makes: 4 servings

Prep time: 15 minutes

Cook time: 12 minutes

Salad Ingredients

  • 1 cup (250ml) dry green lentils
  • 1 cup (250ml) cherry tomatoes or 1 medium tomato
  • 2 stalks celery
  • 2 large carrots (grated)
  • ¼ cup (60ml) cup chopped parsley

Vinaigrette Dressing Ingredients

  • ¼ cup (60ml) canola oil
  • 3 Tbsp (45ml) freshly squeezed lemon juice
  • 2 Tbsp (30ml) maple syrup
  • 1 tsp (5ml) dry mustard
  • ¼ tsp (1.25ml) salt
  • ¼ tsp (1.25ml) fresh ground pepper


  1. Rinse 1 cup of green lentils and bring to boil and simmer in 2 cups of water for approximately 12 minutes or until tender. Once cooked, drain and rinse with cold water. Place in fridge while prepping other ingredients. Be careful not to overcook lentils.
  2. Chop tomatoes and celery into bite sized pieces.
  3. Grate carrots.
  4. Coarsely chop parsley.
  5. Place all vegetables and chilled lentils into a large mixing or salad bowl.
  6. Place all vinaigrette ingredients into a mason jar with a tight-fitting lid. Shake vigorously until emulsified.
  7. Gently toss vegetables and lentils with vinaigrette.
  8. Garnish with extra chopped parsley and lemon wedges if desired.


Round out your meal: this salad is delicious served as a light lunch with a crusty roll.  For a heartier meal, consider serving with a grilled chicken breast or salmon fillet.