Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon BLT Icon TV Icon Close Icon Sorted BLT/Search Icon



Serves: 6
Preparation time: 15 minutes
Cooking time: 30 minutes
Total time: 45 minutes


  • 1 cup dried green or brown lentils
    2 cups corn kernels
    1 cup chopped celery
    1 cup chopped Italian parsley
    3/4 cup chopped red onion
    1/4 cup balsamic vinegar
    1 tablespoon fresh sage
    1 tablespoon olive oil
    1 teaspoon grated orange rind
    1 teaspoon salt
    1/2 teaspoon pepper


  • Sort lentils, discarding any discolored ones; rinse and drain.
    Cover lentils with water; bring to boil and cook for 25 to 30 minutes or until tender. Drain and let cool.
    Combine lentils, corn, celery, parsley, onion, vinegar, sage, oil, orange rind, salt and pepper; toss.
Print Recipe
on The World Cuisine

Cacio e Pepe Pasta

Cheese soufflé

Paella Valenciana

Caramel custard

Thai chicken lemon grass coconut soup -tom kai

Cacio e Pepe Pasta

Chicken Fingers

Sriracha sauce

Sweet and Sour Pork

Lentil salad with corn and red onion

Add Comment

* Required information
Is it true or false that green is a number?

Comments (0)

No comments yet. Be the first!

Related recipes - [Refresh page for more recipes]

Summer food carousel

Fall   | Winter   | Spring