Lentil Salad with Tomatoes and Olives

I adore olives… I have actually never met an olive I didn’t like. And even better, they are at the core of a heart-healthy diet! The crunch and zest of this salad make it a perfect side dish and ideal lunch for a busy on-the-go gal like me.


  • 1 cup lentils (I like sprouted lentils from TruRoots)

  • 4 cups water

  • 1 1/2 cup cherry tomatoes, halved

  • 6 green onions, trimmed and chopped

  • 1 cup olives, Kalamata or Green, pitted and chopped

  • 1 cup fresh basil, torn

  • Juice from 1 lemon

  • 1/4 cup extra virgin olive oil


  1. Bring water to boil in a medium-size pot. Add lentils and simmer uncovered for 15-20 minutes, until just tender.

  2. In the meantime, combine tomatoes, onions, olives, basil and lemon juice in a big bowl.

  3. Drain lentils and add to tomato mixture. Gently combine and add olive oil to taste. Season with sea salt and pepper.


Amy Jackson Rind

Amy Rind works with busy women to reclaim their lives from the health burdens of stress, aging and fatigue. With practical, real food changes to your diet and lifestyle, you can truly begin to nourish your mind, body and spirit. Journey into healing by identifying your unique nutrition needs that will help you and your family feel better, think better and create the life you were meant to live.

Amy earned her 700-hour nutrition consultant certification with honors from Bauman College. She also holds a B.A. in Psychology from the College of the Holy Cross.