Mediterranean lentil salad

    30 min

    This is a delicious lentil salad, that keeps very well in the fridge.

    145 people made this

    Serves: 8 

    • 200g dried brown lentils
    • 125g diced carrots
    • 150g red onion, diced
    • 2 cloves garlic, minced
    • 1 bay leaf
    • 1/2 teaspoon dried thyme
    • 2 tablespoons lemon juice
    • 60g diced celery
    • 4 tablespoons chopped parsley
    • 1 teaspoon salt
    • 1/4 teaspoon ground black pepper
    • 4 tablespoons olive oil

    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. In a saucepan combine lentils, carrots, onion, garlic, bay leaf and thyme. Add enough water to cover by 3cm. Bring to the boil, reduce heat and simmer uncovered for 15 to 20 minutes or until lentils are tender but not mushy.
    2. Drain lentils and vegetables and remove bay leaf. Add olive oil, lemon juice, celery, parsley, salt and pepper. Toss to mix and serve at room temperature.

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    Reviews in English (130)


    Very yummy recipe. I make it with 16 oz of lentils, triple the other ingredients, and I add about 3T cumin, 1T curry to the lentils as they cook. I find the lentils take about 35-40 min to cook. It is a fabulous recipe to make in advance, and lasts quite a while. One of my family's favorites - thanks!  -  10 Jun 2005  (Review from Allrecipes US | Canada)


    This was delicious! I made this once following the recipe, and we thought it was good. I tried it again and added a few things. Instead of olive oil, I used fat free italian dressing. I also added a tablespoon of apple cider vinegar and 2 diced tomatoes. Yum!  -  19 May 2003  (Review from Allrecipes US | Canada)


    So good I made it twice this week! I didn't use the Bay Leaf or the Celery, as I had none, but I did add a couple of pinches of Celery Seed which seemed to really boost the flavor. I also made extra dressing, as it was a little dry at first. I used Puy Lentils(French) , and it was fabulous!!!  -  26 May 2005  (Review from Allrecipes US | Canada)