Food Recipes

Lentil Salad

July 13, 2016

Lentil Salad

Are you out of (work) lunch ideas? We know the feeling! Today we have a great lentil salad recipe that is one of my go-to recipes, for evenings when I just can’t think (or want to think) of anything to prepare for the following day. I nearly always have canned lentils in my cupboard, so all I need to do is add a couple of fresh ingredients, cheese of choice and a simple dressing and that’s that! In my opinion, the flavor improves when the lentils get a chance to absorb the salad dressing, so you can even prepare this lentil salad for the next two days. All it takes is some prep time in the evening, which makes two healthy and delicious lunches for the following two days!

Lentil Salad

Ingredients Lentil Salad (makes 2 servings):
  • 1 can pre-cooked Lentils
  • 1 Red or Yellow Bell Pepper
  • ½ a Cucumber
  • ½ small Red Onion
  • 2 Tomatoes
  • 2 sticks of Celery
  • 2 Tbsp Walnuts or Pine nuts
  • 120 grams Feta Cheese or 4 slices of grilled Haloumi Cheese
  • Optional: ½ an Avocado
Ingredients Salad Dressing:
  • 4 Tbsp Olive Oil
  • 2 Tbsp Balsamic Vinegar
  • ½ Tbsp Honey
  • ¼ Tsp Cinnamon
  • ¼ Tsp Cayenne Pepper

Lentil Salad

How To Make:

Rinse and drain the lentils and slice the vegetables. Chop the olives in smaller pieces and roast the walnuts in a hot pan (no oil!). Leave them to cool. In the meantime, prepare the dressing by mixing all the ingredients together. Toss all the vegetables in a bowl and add the salad dressing. Divide into two containers and crumble the feta cheese and sprinkle walnuts on top!

NB: This lentil salad makes an excellent summer BBQ side dish too!

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