Kelsie Holman, kitchen educator with the Edible Schoolyard of Kern County, a program of the Grimm Family Education Foundation, joined our Sunrise crew in the Adventist Health Wellness Kitchen with a fall, lentil salad recipe.

● 2 Cups lentils
● 3 Cups water
● 3 beets, roasted, peeled and diced
● 2 radish, thinly sliced
● 1 leek, thinly sliced
● 2 Tablespoons chives, chopped
● 2 Tablespoons mint, chopped
● 2 Tablespoons parsley, chopped
½ Cup olive oil
● ¼ Cup red wine vinegar
● ½ teaspoon salt
● ¼ teaspoon pepper


  1. Add lentils and water to medium saucepan. Bring to a boil, reduce heat to medium low and let simmer for 15 to 20 minutes or until lentils are soft. Spread onto a sheet pan to let cool.
  2. In a large mixing bowl, combine lentils, beets, radish, leeks, chives, mint, and parsley.
  3. Add olive oil, vinegar, salt, and pepper. Stir to evenly coat.
  4. Taste and adjust seasoning.
  5. Serve and enjoy!