Reprinted from The Blood Type Diet Website (

Lentil Salad
Contributed by: ME HallAdded: Jan 03, 2009 at 10:30 PM


Excellent recipe. May have to adapt a bit due to the use of vinegar. But definitely a favorite every time I make it.

  • 1 1/4 cup brown lentils, rinsed[or other BTD compliant substitute]
  • 4 large hard-boiled eggs, peeled and chopped
  • 1/4 cup red-wine vinegar [or other BTD compliant substitute]
  • 3 Tablespoons oil olive
  • 1 large cucumber, peeled, if desired, and diced (2 cups)[or other BTD compliant substitute]
  • 1/4 cup finely chopped fresh parsley
  • 1/4 cup finely chopped red onion
  • Sea Salt and pepper to taste
How to make it:
  1. In a small saucepan, cover lentils with water by one inch, bring to a boil.
  2. Reduce heat and simmer, partially covered, until lentils are tender but still hold their shape.
  3. Approximately, 15-20 minutes.
  4. Drain well.
  5. In a large bowl, whisk together vinegar and oil.
  6. Add lentils, cucumber, parsley, onion and eggs, season with salt and pepper.
  7. Toss well to coat with dressing.
  8. Serve chilled or at room temperature.