Lentil and olive salad

    Lentil and olive salad

    Recipe photo: Lentil and olive salad

    Lentil and olive salad


    35 people made this

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

    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 (25)


    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)

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