Parsley and lentil salad

Parsley and lentil salad


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About this recipe: This salad gets better with every day that passes! I often prepare this yummy salad to go camping or for a picnic and it does not take much space, is very nourishing, and gets better with time.


Serves: 8 

  • 250g uncooked lentils
  • 30g parsley
  • 1 large shallot
  • 3 cloves garlic
  • salad dressing of your choice

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

  1. Bring a pot of salted water to the boil and cook lentils for about 15 to 20 minutes (they must be cooked but still firm). Drain and let cool.
  2. Wash the parsley and trim the ends with scissors.
  3. Lay trimmed parsley on kitchen paper to dry.
  4. When parsley is dry, blend in a food processor or herb mill.
  5. Meanwhile, peel and chop the shallot and garlic.
  6. In a large bowl mix together the lentils, shallot, parsley, garlic and salad dressing of your choice (personally I like the creamy blue cheese dressing). Mix well and refrigerate to chill for at least 1 hour before serving.

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