Saskatchewan Lentil Salad

  • prep time20 min
  • total time 45 min
  • serves 6 - 8

In 2014, Saskatchewan produced 96 per cent of Canada’s lentils and 70 per cent of Canada’s mustard—and can boast it’s one of the world’s biggest exporter of both. Camelina oil is produced in Saskatchewan, too, making this recipe very much a celebration of local ingredients. It’s vegan and appeals to curlers in our league who are strict vegetarians.
Courtesy of Diane Cohoon, Saskatoon

329 Ratings
Directions for: Saskatchewan Lentil Salad



½ cup (125 mL) camelina oil

¼ cup (60 mL) red wine vinegar (scant)

2 Tbsp (30 mL) lemon juice

1 Tbsp (15 mL) prepared mustard (such as Gravelbourg Gourmet Mustard in French Style or Gravelbourg Gourmet Mustard in Cranberry Style)

salt and pepper to taste

Lentil salad

4 cups (1 L) vegetable stock

1 cup (250 mL) carrots, diced

1 cup (250 mL) red onion, diced

1 cup (250 mL) red lentils

2 cloves garlic, crushed

1 bay leaf

½ tsp (2 mL) rosemary

1 cup (250 mL) celery, diced

1 cup (250 mL) mixed red and yellow peppers, diced

½ cup (125 mL) curly parsley, chopped

½ cup (125 mL) cilantro, chopped



1. In small jar, shake together oil, vinegar, lemon juice and mustard. Sprinkle with salt and pepper to taste.

Lentil salad

1. In large saucepan, add stock, carrots, onion, lentils, garlic, bay leaf and rosemary; bring to boil. Reduce to low heat and cook, uncovered, for 15 to 20 minutes, or until lentils are cooked but not mushy. Drain. Remove to bowl.

2. Add celery, red and yellow peppers, parsley and cilantro, mixing to combine. Drizzle with dressing. (You can serve it right away, but I think it’s better if it’s refrigerated overnight. Other vegetables can be added. If using microgreens or other leafy veggies, add them to the salad just before serving, tossing to coat.)

See more: Lunch, Quick and Easy, Salad, Summer, Vegan, Great Canadian Cookbook, GCC potluck, GCC vegetarian

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