Ivory Lentils Salad

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Ivory Lentils Salad

What do you do when you have insomnia? Well, usually, I lay in bed and pontificate. You know, ponder life’s big questions. This am, my mind floated into a stream of consciousness on the blooming white Magnolia trees all over DC this time of the year. A mark that hot, sticky weather is here to stay for awhile. A reminder of a time when this area was flooded with these majestic trunks, massive leaves, and statuesque blooms.

Billie Holiday’s Strange Fruit playing in my head (I know, a little dark), I soon resisted the urge to lay in bed any longer. I reframed. Maybe I was like Bill Clinton and Margaret Thatcher and Vincent Van Gogh and Madonna. Maybe I was like Abraham Lincoln and Edison and Newton and Teddy Roosevelt and Shakespeare and Dickens. Rather than resist the unrest, I surrendered to it.

Maybe I’m a creative genius that just need less sleep? 😀 Or maybe I’ll actually be paying for this in a few hours, tickling my tummy in meetings to stay away like Napoleon did many moons ago? Only time will tell. But what I do know is that when I have blog drafts in the queue, I want to share–like, immediately!

And now, at 4:26am, share I do. This colorful, summer salad highlights my complete and utter weakness for the bulk foods section at the grocery store. It’s experimentation without the full commitment, or in other words, pure bliss ;). I had never had (or even heard of) ivory lentils, but they were pretty, so I picked them up. Originally, I thought of making a soup with them, but then I thought a salad would be more fun. When you cook them up, they turn more yellow than ivory, but hey, I’m not complaining! They were gentle in texture and totally soaked up the flavors in this salad. And because this salad doesn’t contain any mayo (or mayo alternatives), it’s great for taking to a picnic or BBQ. Try it! And feel free to experiment with your legume and veggies of choice! Happy Weekend folks and hopefully next time I write, it’ll be after a full night’s sleep! 😀

Ivory Lentils Salad

(Printable Recipe)

Lentils Ingredients:

  1. 1 cup ivory lentils
  2. ¼ onion
  3. 2 cloves garlic
  4. 1 carrot—cut in half
  5. 1 bay leaf
  6. 1 teaspoon seasoned salt
  7. ½ teaspoon dried thyme
  8. ~2 cups vegetable broth

Lentils Method:

*Add ingredients to a medium pot. Bring to boil. Reduce heat to med-low. Simmer ~20 minutes until lentils are tender (not mushy). Stir occasionally. Once lentils are tender, drain and rinse with cold water. Discard bay leaf, onion, carrot and garlic. Set aside.


Salad Ingredients:

  1. Cooked ivory lentils (see above)
  2. 2 carrots—peeled and chopped
  3. 1 cup grape tomatoes—cut in half
  4. 2 tablespoons olive oil
  5. 2 teaspoons Braggs liquid amino (or soy sauce)
  6. 4 tablespoons apple cider vinegar
  7. 1 tablespoon white balsamic vinegar (or red wine vinegar)
  8. 1 tablespoon orange juice
  9. salt and black pepper to taste, fresh parsley

Salad Method:

*Add cooked lentils, carrots, and grape tomatoes to a large bowl.

*In a separate bowl, whisk oil, Braggs, vinegars, and juice. Add dressing to lentils. Stir. Add parsley. Adjust seasoning. Let sit at least 1 hour before serving. Serve room temperature. Enjoy!


Written by

Tiffany M. Griffin is the woman behind Como Water, Washington DC’s premiere veg-centric cuisine consulting company. Through cooking classes, demonstrations, catering, and consultations, Como Water gives people the opportunity to learn how to prepare veg-centric cuisine that boasts maximum flavor, with minimal effort. Tiffany is quickly becoming a go-to expert on the future of veg-centric cuisine, and is a regular contributor to Como Water, the blog, as well as to vegetarian and vegan sites across the Internet. For over a decade, this self-taught, entrepreneurial expert has developed a set of tried and true techniques for making simple, delicious, and sometimes decadent veg-centric dishes. Featured on the Steve Harvey Show and other leading media outlets, Tiffany was born and raised in Springfield, MA. She then earned Bachelors degrees in Psychology and Communications from Boston College and a PhD in Social Psychology from the University of Michigan. She now resides in Washington DC, where she has worked in the US Senate and at a federal agency on issues around health, food, nutrition, and international food aid/development, and of course, as the owner of Como Water. Tiffany gets culinary inspiration from the food she grew up eating, and from her travels throughout Latin America, the Caribbean, Western Europe, and Sub-Saharan Africa. She is dedicated to sharing her wealth of knowledge on veg-centric cuisine with others and to help others live by her mantra—love life, live long, and eat veg-centric cuisine!


  1. Hey there stranger. I totally stopped getting emails notification of your posts and lost touch!! So sorry!! 🙁 I thought you were busy working and stopped posting… so glad you commented and I followed you back to your blog. The blog looks great… love the new and sleek design. Also love the write up about yourself.

    You know I’m crazy about these lentils… now I’ve got to go and check out all the recipes that I missed…

  2. I don’t have trouble sleeping and can fall asleep immediately, if otherwise, I would rather get up instead lying there counting sheep..
    The lentil salad looks very summery and delish.

  3. Hi Tiff, great to hear the classes are going well. I turn to food too when I can sleep. I don’t know what it is about the old brain waves in the early hours, but it’s a great time to arrive at new ideas. Love this salad – will have to search out ivory lentils but will try it with regular lentils meantime. Hope you had a great weekend, my friend.

  4. I have only recently discovered how much I love lentils. Your lentil salad sounds amazing…I hope to try it soon!!!

  5. I wish I had insomnia like you do… I was laying in bed having half-conscious stress visions about a work. LOL!

    This recipe looks perfect for this time of year. I love the simplicity so that the fresh ingredients get to shine!

  6. Lentil is one of my favorite dishes and I just love your simple and colorful salad!

  7. Yum! Lentils are great for summer and winter. After coming back from vacation I did a mini-cleanse from all the junk food I ate and all the dishes contained lentils. I’ll have to give this recipe a try!

  8. I’ve never tried Ivory lentils before. This salad looks very refreshing and perfect summer side dish! Love how you prepare dishes – always flavorful and delicious!