Alimonia

Crisp lentil salad with olives and fresh mint

28.8.2023

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Author:

Alimonia

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Soups & salads

∙ Gluten-free & vegan∙

Lentils belong to the legume family and are considered very healthy. Beluga lentils are rich in fiber, protein and B vitamins and contain hardly any fat. They are mainly used for salads, as they do not fall apart when cooked like red or brown lentils and remain firm to the bite. The slightly nutty flavor of this noble type of lentil combined with crunchy vegetables and herbs gives this dish a wonderfully fresh summery note. What's more, the salad is quick and easy to prepare, can be enjoyed cold or warm and is gluten-free, vegan and soy-free!

Ingredients

Salad

500g beluga lentils or green puy lentils
10 black or green olives (pitted)
1 small cucumber
1 yellow bell pepper
1 bunch of sliced radishes (approx. 5-6 radishes)
1 spring onion
1/2 bunch fresh mint
1/2 bunch fresh chives
1/2 bunch fresh parsley

Dressing

1 1/2 lime, juice only
6 tablespoons olive oil
1 tbsp apple cider vinegar
1 tsp liquid honey or rice syrup
3 tsp ginger, finely grated
Pepper & salt

Toppings (optional)

a handful of roasted walnuts or pine nuts
80g pomegranate seeds

This is how it's done

Cook the lentils according to the packet instructions until al dente. Drain the cooked lentils and place in a bowl.
While the lentils are cooling, wash the vegetables, cut into bite-sized pieces and add to the bowl
Quarter the olives, finely chop the fresh herbs and add.
For the dressing, mix all the ingredients together well in a bowl and season with salt and pepper.
Pour the dressing over the lentil salad, mix and garnish with roasted walnuts and pomegranate seeds if you like.
Enjoy the lentil salad lukewarm or leave to cool completely in the fridge.