Tunisian lentil salad

    1 hour 55 min

    This colourful lentil salad, packed with olives and vegetables and garnished with hard-boiled eggs, gets loads of flavour from coriander, garlic and fresh chilli.

    2 people made this

    Serves: 4 

    • 1L water
    • salt
    • 250g dry lentils
    • 2 large cloves garlic, minced
    • 2 large plum tomatoes, seeded and chopped
    • 75g chopped red onion
    • 75g chopped green pepper
    • 1 small green chilli, seeded and chopped
    • 1 lemon, juiced
    • 1 teaspoon lemon zest
    • 1 small carrot, shredded
    • 75g oil-cured black olives
    • 10g chopped fresh coriander
    • salt and ground black pepper to taste
    • 4 tablespoons extra-virgin olive oil
    • 2 hard-boiled eggs, cut in half lengthways

    Prep:25min  ›  Cook:30min  ›  Extra time:1hr  ›  Ready in:1hr55min 

    1. Bring the water and salt to the boil in a saucepan over high heat. Pour the lentils into the water while stirring constantly. Reduce heat to low, cover, and simmer until the lentils are tender but still hold their shape, about 30 minutes. Drain well.
    2. Transfer the lentils to a mixing bowl and stir in the garlic, seeded tomatoes, red onion, green pepper and chilli. Add the juice of 1 lemon plus 1 teaspoon of the zest. Mix in the carrot, olives and coriander.
    3. Season with salt and black pepper, and drizzle with olive oil; mix well. Chill in fridge for at least 1 hour to allow the flavours to blend.
    4. Before serving, mix the salad again and add more lemon juice or olive oil if needed. Transfer to a serving dish and garnish with sliced eggs.

    Cook's note

    You may also use red peppers in place of green and parsley instead of coriander, if you prefer.

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    Reviews in English (30)


    HOLY MOLY!! This is an incredible salad! So fresh, it is very refreshing!! I made it as per instructions except minus the onion since I didn't have a red onion on hand and I am 45 miles from the grocery store but the flavor is FAB! If anyone complains that there isn't meat protein in this dish, serve it alongside some tuna and some bread with melted cheese on it!!!  -  13 Sep 2011  (Review from Allrecipes US | Canada)


    I made this to take to work for lunch. It's good on its own or with lettuce, which I did to make it a meal. I really like the lemon flavor. I don't care too much for chilled tomatoes, so next time I'll add just before serving or leave them out.  -  19 Jul 2011  (Review from Allrecipes US | Canada)


    YUMMY!!!! My 11 year old daughter and I just finished making this, and we could not stop "tasting" the warm salad waiting to go in the fridge. I did not have cilantro, though I am sure it would have made it taste even better. Didn't use olives, and put in one extra tomato and red and yellow bell pepper in place of the green. This is so good!!  -  21 Aug 2011  (Review from Allrecipes US | Canada)