Lentil Salad

A quick to prepare recipe which is both nourishing and tasty. This is a versatile salad to which you can add leftovers and tweak to your personal taste. A great packed lunch alternative to a sandwich.

Serves 4 people


  • Half a cucumber – diced
  • 150 grams green or brown lentils (or one tin)
  • 50 grams feta cheese ( Optional)
  • Handful of peas or sweetcorn (if frozen, thaw first)
  • 1 tablespoon(s) white wine vinegar or lemon juice
  • 4 tablespoon(s) oil (sunflower, olive, sesame or a mix)
  • 1 clove of garlic
  • 3 spring onions or half a red onion finely chopped
  • 3 sticks of celery finely chopped
  • 1 red pepper diced
  • pumpkin seeds
  • sunflower seeds

 

Rinse the lentils in a strainer under the cold tap, and pick out any small pieces of grit. Put into a pan, cover with cold water and bring to the boil. Cover the pan and let them simmer for about half an hour. They should be soft but not bursting out of their skins. Drain in a strainer.

Put all the dressing ingredients into a bowl and mix well.

Stir in the warm lentils or the strained tinned lentils (if using).

Mix everything in with the lentils.

Taste and adjust the seasoning if necessary.

Put the seeds into a dry frypan and heat until they start to turn brown. Sprinkle on top of the salad

Method

Rinse the lentils in a strainer under the cold tap, and pick out any small pieces of grit. Put into a pan, cover with cold water and bring to the boil. Cover the pan and let them simmer for about half an hour. They should be soft but not bursting out of their skins. Drain in a strainer.

Put all the dressing ingredients into a bowl and mix well.

Stir in the warm lentils or the strained tinned lentils (if using).

Mix everything in with the lentils.

Taste and adjust the seasoning if necessary.

Put the seeds into a dry frypan and heat until they start to turn brown. Sprinkle on top of the salad

Ingredients

  • Half a cucumber – diced
  • 150 grams green or brown lentils (or one tin)
  • 50 grams feta cheese ( Optional)
  • Handful of peas or sweetcorn (if frozen, thaw first)
  • 1 tablespoon(s) white wine vinegar or lemon juice
  • 4 tablespoon(s) oil (sunflower, olive, sesame or a mix)
  • 1 clove of garlic
  • 3 spring onions or half a red onion finely chopped
  • 3 sticks of celery finely chopped
  • 1 red pepper diced
  • pumpkin seeds
  • sunflower seeds

 


Variations

Add some cooked rice, couscous or bulgar wheat to the cooked lentils.

Add some spices to the dressing, e.g. ground cumin or coriander

Try adding a little chopped fruit, e.g. pineapple, orange, apple, kiwi, or dried fruit such as raisins or sultanas.

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