Lentil and olive salad

    25 min

    This is fast, healthy and tastes good! We love olives but you might want to add fewer if you prefer.

    36 people made this

    Serves: 14 

    • 500g (1 1/4 lb) dried brown lentils, rinsed and drained
    • 1 red pepper, seeded and chopped
    • 1 small onion, chopped
    • 275g (10 oz) chopped green olives
    • 100ml (4 fl oz) olive oil
    • 6 tablespoons lemon juice

    Prep:10min  ›  Cook:15min  ›  Ready in:25min 

    1. Place lentils in a large pot with enough water to cover by a few inches. Bring to the boil, and cook until lentils are tender, about 15 minutes. Drain and rinse with cold water in a colander to cool. Let stand for a few minutes to drain well.
    2. In a large bowl, whisk together the olive oil and lemon juice. Add the red pepper, onion and green olives, and toss to blend. Refrigerate for about 2 hours before serving to blend the flavours. This salad tastes better the longer it sits.

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    Reviews in English (27)


    You have to love lentils to really like this recipe. I took it to a barbeque tonight for a vegetarian friend and got lots of compliments on it. It is excellent either at room temperature or cold, right from the refrigerator. Thank you for a very good recipe. Will make this again.  -  13 Apr 2004  (Review from Allrecipes US | Canada)


    i made this for a pinic which had a very broad spectrum of goers, and had none of the salad left to bring home so it was definatly a hit. i did add a bit of sea salt and some red wine vinegar because it was a bit bland tasting. will be making this again, possibly with the addition of cucumber and feta cheese to help kick up the flavor.  -  07 Aug 2008  (Review from Allrecipes US | Canada)


    This salad is just okay, kinda bland. It's missing something, but I couldn't figure out what.  -  05 May 2004  (Review from Allrecipes US | Canada)