Fresh Summer Lentil Salad

Lentils have been one of the first crops domesticated in the Ner East ca. 9,500 to 13,000 years ago. Nowadays there are many different types of lentils ranging in colors from yellow to red-orange to green, brown and black. They also vary greatly in size and are sold in many forms, with or without the skins, whole or split. After soybeans and hemp, lentils have the third-highest level of protein,  by weight,  of any legume or nut with about 30% of their calories from protein, making them not only an inexpensive alternative to meat but also a healthy low calorie choice.

Ingredients Lentil Salad

  • 200g lentils
  • 2 pepper (any color)
  • Olives, Capers
  • Few stalks of celery
  • 1/2 Onion or 2-3 spring onions
  • Carrots
  • Parsley
  • Mirepoix for cooking (1/2 onion, 1 carrot, 2 celery stalks, 3 colves of garlic all cut in half)
  • Olive Oil & vinegar (optional)
  • Salt & Pepper to taste
  • Optional 1/2 apple & ginger


  • Place Mirepoix with lentils in a soup pot and cover with cold water and bring to a boil, cook until lentils are tender depending on lentil (30-45 minutes)
  • Finely chop remaining ingredients and place in a bowl
  • Season with salt and pepper and add olive oil, vinegar (optional) – to taste

Additional Serving Suggestions

  • This can also be a great side dish for light dishes such as broiled fish, chicken, or beef Carpaccio
  • You may add seafood such as cooked Shrimp to make it a main dish

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