“This is an unusual salad which contains green or brown lentils. For best results lentils should be soaked overnight if possible. It is a great source of protein, and can be served along with other vegetable dishes. I remember reading that the protein intake from pulses is doubled if served at the same time as a yoghurt-based dish, and so I tend to serve a yoghurt salad as a further accompaniment”
1hr 30mins

Ingredients Nutrition


  1. Fry the onion in the olive oil until it is transparent. Chop the tomatoes, removing seeds if you like.
  2. Add tomatoes to the onions in the pan.
  3. Drain the lentils and add to the pan.
  4. Cover the lentil mixture with cold water and bring to the boil.
  5. Reduce the heat, and simmer gently for 30 minutes or until the lentils are tender.
  6. Remove from heat.
  7. Season to taste with salt and freshly-ground black pepper.
  8. In a bowl mix the parsley and vinegar.
  9. Stir in the lentil mixture slowly.
  10. When cool, adjust the seasoning.
  11. Chill well.
  12. Drizzle the remaining tablespoon of olive oil over the salad before serving.

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