Summer lentil salad

Summer lentil salad


1 person made this

About this recipe: This easy to make lentil salad is great all year round, but I tend to enjoy it most during the summer served cold. You can add diced carrots or red pepper if you want to bulk it up. I don't add salt but that's up to you.


Serves: 6 

  • 2L water
  • 400g lentils
  • 60g minced celery
  • 90g minced red onion
  • 80ml balsamic vinegar
  • 60ml white wine vinegar
  • 60ml olive oil
  • 2 tablespoons dried oregano

Prep:10min  ›  Cook:15min  ›  Extra time:2hr chilling  ›  Ready in:2hr25min 

  1. Combine water and lentils in a pot and bring to the boil; cook until the lentils are tender but not mushy, 15 to 20 minutes. Drain and rinse with cold water to cool.
  2. Gently toss lentils, celery and red onion together in a large bowl. Whisk balsamic vinegar, white wine vinegar, olive oil and oregano together in a separate bowl; drizzle over lentil mixture and toss to coat.
  3. Cover bowl with cling film and chill in the fridge for at least 1 hour, or up to 2 days.

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