My "All-In" Lentil Salad Recipe

Name: My "All-In" Lentil Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 300 g Beluga or Puy Lentils (both cook within 20 minutes and neither need to be soaked); 1/2 cucumber (washed and cut into small pieces); 1-2 carrots (peeled and cut into small pieces or grated); 3-5 red radishes (washed and cut into small pieces or julienned); 1 handful of coriander leaves (fresh or frozen, cut or chopped); Sea salt and freshly-ground pepper; Optional Ingredients:; 1/2 an avocado (cut into small pieces); 1-2 bulbs of beetroot (pre-cooked and cut into small pieces); 1/2 a pack of mixed greens; 2 tbsp. of capers; 3-5 cherry or sun-dried tomatoes (cut into small pieces); 1 handful of walnuts (chopped); 150 g feta (crumbled); 3 new potatoes (cooked and cut into small pieces) or; 1 cup of black rice (cooked); 1/2 a sour apple (cut into small pieces or julienned) or; 1 handful of dried cranberries (sugarfree!!!); 1-3 bay leaves; 1/2 a shalott (thinly cut); 1/2 a garlic glove (thinly cut); 1 handful of mint leaves (fresh or frozen, cut or chopped); Dressing:; 2 tbsp. linseed oil (oh yeah, Omega 3!!); 1 tbsp apple cider vinegar; 1/2 tbsp. wholegrain mustard (sugarfree!!!)

Servings: persons

300 g Beluga or Puy Lentils (both cook within 20 minutes and neither need to be soaked)
1/2 cucumber (washed and cut into small pieces)
1-2 carrots (peeled and cut into small pieces or grated)
3-5 red radishes (washed and cut into small pieces or julienned)
1 handful of coriander leaves (fresh or frozen, cut or chopped)
Sea salt and freshly-ground pepper
Optional Ingredients:
1/2 an avocado (cut into small pieces)
1-2 bulbs of beetroot (pre-cooked and cut into small pieces)
1/2 a pack of mixed greens
2 tbsp. of capers
3-5 cherry or sun-dried tomatoes (cut into small pieces)
1 handful of walnuts (chopped)
150 g feta (crumbled)
3 new potatoes (cooked and cut into small pieces) or
1 cup of black rice (cooked)
1/2 a sour apple (cut into small pieces or julienned) or
1 handful of dried cranberries (sugarfree!!!)
1-3 bay leaves
1/2 a shalott (thinly cut)
1/2 a garlic glove (thinly cut)
1 handful of mint leaves (fresh or frozen, cut or chopped)
Dressing:
2 tbsp. linseed oil (oh yeah, Omega 3!!)
1 tbsp apple cider vinegar
1/2 tbsp. wholegrain mustard (sugarfree!!!)

1
Follow the package instructions to prepare the lentils. I like to put the bay leaves, shalott and garlic to the lentils whilst cooking to add more taste. When ready take out the bay and either leave in or take out the garlic and shallots. Add salt at the end to prevent the lentils becoming hard.
2
While the lentils are on the stove cut all the vegetables into small pieces.
3
Prepare the dressing by putting the three ingredients (first mustard, then vinegar, then oil) in a small jar and shake them well.
4
Put the cooked lentils in a big serving bowl and let them cool off (If you don't have time to wait, the dressing will help with it). Add salt (if needed) and the dressing and mix well.
5
The marinated lentils will thoroughly coat the rest of your ingredients when you finally put in all your chopped vegetables. Add coriander (Since I am not a trained professional I have no shame to admit that I don't chop the coriander but cut it into thin stripes with a pair of sissors. The same goes for the fresh mint if I use it. If the herbs are from the freezer I just crumble the frozen leaves inside the zip bag).
6
Add salt and pepper to taste.
7
Mahlzeit!

693

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 26 ingredients. The key ingredients include: 300 g Beluga or Puy Lentils (both cook within 20 minutes and neither need to be soaked), 1/2 cucumber (washed and cut into small pieces), 1-2 carrots (peeled and cut into small pieces or grated), 3-5 red radishes (washed and cut into small pieces or julienned), and more.

Yes, My "All-In" Lentil Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

My "All-In" Lentil Salad

How did you like this recipe?

Frequently Asked Questions