Lentil Salad With Vinaigrette | The Jewish Week | Food & Wine

Lentil Salad With Vinaigrette

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Lentil Salad With Vinaigrette

Lentil salad with vinaigrette. Flickr CC/Jules

The holiday of Yom Kippur is one of reflection, repentance, and prayer, all of which takes place while fasting. At the end of the holiday, Jews traditionally share a joyful break-fast meal with family and friends. For Ashkenazim, the festive menu usually consists of foods such as eggs, cheese, and bread. In America, bagels and lox is often the standard menu.

Here’s a Yom Kippur break-fast menu from Pereg Natural Foods that can be prepared in advance, chilled, and served later with little or no reheating involved, making it a quick and easy go-to for straight after the fast. This recipe is made to feed eight or more, but you can easily halve the ingredients for a smaller crowd. 

Servings & Times
  • Serves 8
Active Time:
  • 30 min
Total Time:
  • 30 min


  • 2 ¼ cups (1 lb.) lentils
  • 1 medium red onion, diced
  • 1 cup dried currants (you could also use raisins or other dried fruit)
  • 1/3 cup capers


  • 1/3 cup cold pressed, extra virgin olive oil
  • 1/4 cup apple cider vinegar
  • 1 Tbsp. maple syrup
  • 1 Tbsp. strong mustard
  • 2 tsp. salt
  • 2 tsp. ground pepper
  • 1 tsp. ground cumin
  • 1/2 tsp. turmeric
  • 1/2 tsp. ground coriander
  • ½ tsp ground cardamom
  • 1/4 tsp. cayenne pepper
  • ¼ tsp. ground cloves
  • 1/4 tsp. ground nutmeg
  • ¼ tsp. ground cinnamon

Optional add-ins:

  • Arugula
  • Walnuts
  • Goat cheese
  • Fresh herbs: flat-leaf parsley, cilantro, basil
  • Sprouts
  • Crispy seasonal veggies

1. Rinse lentils well, drain. Place in a pot and cover with 3-4 inches of water; bring to a boil and reduce to simmer. Check lentils for doneness after 15 minutes, but they should take about 20 minutes in total. You will know they are cooked if they still retain a slight tooth – al dente! Don’t overcook the lentils.

2. While the lentils are simmering, make the dressing by placing all ingredients in a jar with a tight-fitting lid and shake vigorously to combine.

3. Finely dice red onion – the salad is best if all the ingredients are about the same size. If using raisins, chop them roughly to make them a bit smaller, and do the same with the capers if they are large.

4. When the lentils are cooked, remove from heat, drain and place under cold running water to stop the cooking process. Once cooled slightly but still a little warm, place lentils in a large serving bowl and toss with dressing. Add in onion, capers, and currants. If using other add-ins such as herbs, greens, or cheese, wait until just before serving. Otherwise, this salad can hang out in the fridge for a couple days.

*Pereg Gourmet Foods stocks an array of lentils and all the spices used in the vinaigrette. All Pereg products are kosher certified by both the Orthodox Union (OU) and CRC, are dairy and lactose-free as well as all natural, with no additives or preservatives. You can find them in your local kosher store or at www.pereg-gourmet.com.