Lentil Salad

Recommended to serve with any carbohydrate you desire, for example bread or crackers

Lentil Salad

  • In advance: Cook the lentils (steps 1-4, approximately 20 minutes).
    Alternately, use canned lentils to save time.
  • Total time: 10 minutes
  • Servings: 1


  • 70g dry green lentils (makes 175g when cooked)*
  • 1 small-medium tomato, cubed*
  • 75g cucumber, cubed*
  • 4 capers (30g), in rings*
  • 6 fresh basil leaves, chopped*
  • 2 tsp olive oil**
  • 2 tsp white vinegar**
  • 1 tsp grainy mustard**
  • Pinch of salt and pepper


In advance;

  • Rinse the lentils and add them to a pot.
  • Cover with water and bring to a boil.
  • Reduce to a simmer and cook for around 17 minutes or until soft.
  • Drain and rinse with cold water to cool.
  • In a large bowl, add the lentils, tomato, cucumber, capers, and basil.
  • In a small bowl, mix the olive oil, white vinegar, mustard, salt, and pepper
  • Pour the dressing over the lentil mix.
  • Stir gently, ensuring that the lentils do not fall apart.
  • Serve with any carbohydrate you desire and enjoy!
* You can easily change the amounts to your desire
** If you prefer salads with more dressing, you might want to double the quantities