Lentil Salad

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Lentil Salad

Serves 2  | Prep Time: 15 minutes | Cook Time: 15 minutes

Fresh and super easy to put together. Serve with really good tinned smoked trout/salmon (like from fishwives) or grilled protein of your choice. Recipe can easily be doubled.


  • 1 cup uncooked lentils
  • 1 large cucumber, diced
  • 1 cup of cherry tomatoes, halved
  • ½ red onion, diced
  • ½ bunch parsley, chopped
  • ½ bunch dill
  • 1 mango (optional)

For the dressing:

  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons water
  • 3 tablespoons tahini
  • 1 garlic clove
  • 2 tablespoons lemon juice
  • 2 tablespoons rice wine vinegar
  • 1 teaspoon agave (or maple syrup)

Chef Tips

If you need an egg substitute or you don’t have eggs; mix together one 1 tablespoon of ground flaxseed with 2.5 tablespoons of water per egg.


Step 1

Cook lentils according to package instructions. Set aside and cool

Step 2

In a large bowl, mix together the cooked lentils, cucumber, tomatoes, red onion, herbs and mango.

Step 3

Make the dressing by placing all ingredients in a small bowl and whisk until combined. Season with salt and pepper to taste.

Step 4

Add the dressing to the lentils and veg and mix until the salad tastes seasoned.