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Green French Lentil/Tempeh Salad


Betsy S.

A colorful hearty salad with flavorful herbs and a wonderful blend of softness and crunch.


590 ml 2 1/2 cups green lentils, cooked
470 ml2 cups tempeh, crumbled, seasoned & sauteed
470 ml2 cups of: carrots,yellow beets, celery, colored peppers, diced
120 ml1/2 cup walnut/unsweetened coconut, toasted
59 ml1/4 cup herbs: parsley, basil, oregano
salt/pepper to taste

44 ml3 T. olive oil
12/-1 tsp. rice vinegar
herbs, spices of choice


Gently mix tempeh into the lentils. Add the remaining ingredients except for the dressing. Mix the dressing, taste, add to salad. Adjust to taste.

*NOTES This is one of the first recipes that I have actually written down and transcribed into the computer with a picture that Gunter took. You can add/delete whatever ingredient you want or substitute your favorite veggie.
I took it to a potluck yesterday and people enjoyed it very much.

Major Ingredients: