Nourish PA: Ham and Lentil Salad with Lemon Vinaigrette

This hearty ham and lentil salad makes the perfect lunch for three reasons:

  1. You can make a big batch of it and eat it all week (it gets better and better as it marinates).
  2. It’s packed with protein, so you’ll have plenty of energy throughout the afternoon.
  3. The bright lemon dressing unites all of the ingredients’ flavors: earthy lentils, savory ham, fresh peas, juicy tomatoes and herbaceous peas.

Bonus: You can put a fried egg on top and have it for brunch!

Ham and Lentil Salad with Lemon Vinaigrette

Serves 4
Prep Time Cook Time Total Time
10 min 20 min 30 min


  • 3 tablespoons olive oil
  • 1 lemon, juiced
  • Salt and pepper, to taste
  • 1 cup dried lentils
  • 3 1/2 cups water
  • 8 ounces ham, cut into 1/2-inch cubes
  • 1/2 cup canned peas, drained
  • 2 medium plum tomatoes, seeded and roughly chopped
  • 1 tablespoon chopped fresh parsley


  1. Stir oil and lemon juice together in small bowl until combined. Season with salt and pepper, to taste. Set aside.
  2. Rinse lentils in a fine mesh strainer under cold running water, removing any debris or rocks. Combine lentils and water in medium saucepan. Bring to a boil over medium-high heat. Reduce heat to low and cook, covered, until tender, about 17-20 minutes. Drain lentils and return to saucepan.
  3. Add reserved lemon vinaigrette, ham, peas and tomatoes to cooked lentils and toss to coat. Top with parsley, and serve warm.
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