Lentil Salad with Salsa

Lentil Salad with Salsa
©Eisenhut & Mayer

Lentil Salad with Salsa


This salad is perfect for lunch at home or at the office.

Lentil Salad:

Ingredients (4 servings)
250 g small black lentils (puy)
2 cloves garlic, finely chopped
2 tablespoons lemon juice
2 tablespoons vinegar
4 tablespoons olive oil
1/2 bunch(es) parsley, finely chopped
2 spring onions, chopped into fine rings
12 sheet(s) lettuce, cut into fine strips


Ingredients (4 servings)
1 red pepper, cut into very small cubes
1 yellow pepper, cut into very small cubes
1 hot pepper, cut into very small cubes
4 tomatoes, cut into very small cubes
2 spring onions, cut into fine rings
2 tablespoons lemon juice
1/2 teaspoons cumin, ground
1/2 teaspoons coriander seeds, ground
1 cloves garlic, finely chopped

  • Bring lentils to a boil in plenty of water with a pinch of salt, cook for 15 minutes until al dente.
  • Pour the lentils in a colander and leave to drain.
  • Mix the lentils with garlic, lemon juice, vinegar, olive oil, salt and pepper. Let the lentils marinade for a while, season with salt, pepper, lemon juice and vinegar. Mix in parsley and spring onions.
  • For the salsa, mix red and yellow peppers, chillies, tomatoes and spring onions with lemon juice, cumin, coriander and garlic. Season the salsa with salt.
  • Layer the lentil salad and salsa in large glasses, sprinkle the lettuce on top. 
  • Feta or pecorino also goes well with this spicy salad mix. Layer a few pieces of cheese between lentils and salsa to add an extra layer of flavour. 

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