Not just another lentil salad….this is Can’t-Stop-Eating-It delish. Made with green lentils, feta, tomatoes, cucumber and drizzled with a beautiful lemon salad dressing. Cooking the lentils in a simple flavoured broth rather than just water or marinating canned lentils in the dressing makes all the difference – you will be amazed!
“OMG! That Lentil Salad!”, my friend exclaimed as we stood shivering in the cold, fully covered head to toe in waterproof gear, throwing toys into the water for our dogs. Prancing out of the way of the spray of ice cold water when they shook right next to us (where else would they do it?), yelling at them if they dared to leap up and touch us.
I realise it’s completely ironic to be talking about a lentil salad when I’m describing a freezing cold winter day at the dog beach, but I think that’s a testament as to how good this salad is – that my friend got so excited about it even though we’re in the height of winter and it should be all about soups and stews.
I really hate blowing my own horn, but truly, I promise, this is not just another lentil salad. And there’s just one little thing I do differently that makes all the difference – cook the lentils in flavoured liquid. 🙂 Nothing fancy here, just adding some vegetable or chicken broth, some fresh or dried herbs, garlic, lemon zest (the juice is used for the dressing) and some floppy celery I found in the fridge.
Try it. You will be amazed. You can eat it plain. Seriously!
I made this recipe with dried lentils which is my preferred way because it soaks up all the flavour while cooking. But I’ve also included directions for how to make canned lentils extra tasty – just warm them up then drizzle with a bit of dressing, leave to soak up the flavour. Works a treat!
I was actually contemplating making this recipe just about how to make the tasty lentils, rather than a salad recipe. But at the last minute, I couldn’t resist all that bright colour and the overall deliciousness of a lentil salad that will wipe away any bad memories you may have of tasteless, soggy lentil salads!
So while I have provided the recipe for this whole salad, I’ve also added notes for other ways to use the flavoured lentils as a side and warm salads.
As for the name? Well, it came about after a lengthy, serious discussion that went something like this (still on that freezing cold winter day at the dog beach):
Me: What should I call it?? Lentil Salad just sounds so meh. Think I can get away with calling it a SEXY Lentil Salad?
My friend: Yes!
And thus the name was born. 😉
Enjoy! – Nagi xx
WATCH HOW TO MAKE IT
Sexy Lentil Salad recipe video!
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Sexy Lentil Salad
Ingredients
Lentils:
- 1 cup / 200g dried green lentils (or other lentils) (Note 1 for canned)
- 1 cup / 200g vegetable or chicken broth (or water + 1 bouillon cube, crumbled)
- 1 1/2 cups / 375 ml water
- 1 large garlic clove , smashed (Note 2)
- Lemon peel (about 1.5 x 5 cm / 3/4 x 2″)
- 1 bay leaf , dry or fresh
- 2 sprigs thyme , or 1/2 tsp dried thyme
- 1 rib celery , broken into 3 or 4 pieces (or just a handful of leafy fronds)
Salad:
- 250 g / 8oz cherry tomatoes , halved or quartered (Note 3)
- 2 cucumbers , cut into quarters then diced
- 1 red onion , finely diced
- ¼ cup coriander / cilantro , finely chopped
- ¼ cup parsley , finely chopped
- 90 g / 3 oz feta , crumbled (or more!)
- 2 handfuls rocket / arugula lettuce (optional – bed for salad)
Lemon Dressing:
- 2 tsp lemon zest
- 2 tbsp lemon juice
- 1/3 cup / 85 ml extra virgin olive oil
- 1 tsp Dijon mustard
- 1 garlic clove , minced
- 1 tsp sugar, optional
- ½ tsp salt + black pepper
Instructions
- Place Lentil ingredients in a large saucepan over high heat. Bring to simmer then turn down to medium low. Cook for 20 minutes for firm (I like this) or 25 minutes for soft. DO NOT overcook and make it mushy!
- Drain in a colander, pick out celery etc. Rinse VERY quickly just to remove any grit coating the lentils (don’t want to rinse away flavour!). Set aside.
- Place Dressing ingredients in a jar, shake well.
- Place lentils, tomato, cucumber, onion, coriander, parsley and some of the feta in a large bowl. Pour over most of the Dressing, then toss.
- Place rocket lettuce on a serving platter. Pile salad on top. Drizzle over remaining Dressing and crumble over feta. Serve! (I like serving with pita bread to stuff it in)
Recipe Notes:
a) Warm side with more stuff: Start by sautéing crushed garlic, finely chopped onion, carrot and celery with oil in a saucepan, then add Lentil ingredients per recipe (skip the garlic and celery) and cook. Drain then serve warm as a terrific side.
b) Warm meal: Follow a) then return to pot, stir through handfuls of baby or chopped spinach, top with fried runny yolk egg and burrata/yoghurt (something wet or salty), drizzle with olive oil, sprinkle with paprika and squeeze of lemon.
c) Make a warm salad by adding roasted pumpkin or sweet potato.
d) Make a thin omelette and put spoonfuls of this inside with other stuff like feta/cheese/tomatoes, roll up or fold omelette. 6. Nutrition per serving, assuming 4 servings.
Nutrition Information:
LIFE OF DOZER
The amount of water his fur holds is outrageous. PS It was 8C / 45F on the day I took this.
This was a delicious salad and I certainly will make it again.I used finely chopped tomatoes instead of cherry tomatoes and half the mustard as I am not a fan.But thanks
Awesome Nina!
Super tasty and healthy! Thank you for a fab dinner!
It is/was great. Thanks again for a great recipe. Another Winner
When you say green lentils, I don’t guess you mean French green lentils? I’m simmering mine now and used the French ones, which are supposed to cook for 45 minutes. Hope it turns out because I really like the sound of this salad! I won’t give it any stars now but will be back when it’s all done…
Hi Diane! If you mean the puye lentils which are small then they are different, but it’s fine! Honestly any lentils that holds its shape once cooked is fine here 🙂
I am so thrilled with how this turned out. This certainly sexifies the humble lentil. I also had a go at your Mexican style corn last night. I actually live in Mexico and can get “elotes” from street vendors whenever I want. Your recipe, dare I say it, is even better than streetfood version.
🙌🏻 🙌🏻 LOVE hearing that! Thanks for letting me know Stephanie ! N x
Hi Nagi – if I was short on time and needed to cheat and use tinned lentils, what would be the quantity. Does 200g of dried equal a 400g tin or is it more like 2 tins?
Hi Lisa! I should have put that in the recipe 🙂 2 cans will do the trick. Added to note 1 with the canned lentils tips!
Hahaha Nagi, I made this before getting your reply and used just the 1 tin however you are right – it would benefit from 2 tins. I think I will try it from dried lentils next time to see what I think of the difference but since I always have a ton of tins in the cupboard this may be my lazy fix! The salad really was sexy btw!!!
Sexy lentils… who would’ve thought! 😂
Hahaha my pretentious vegetarian 20 yr old diva emerged from her room at lunchtime and said “is there any more of that sexy salad left” – so I say that’s a winner Nagi!!!
BA HA HA!!! High praise!
Fabulously delicious and nutritional. Thank you Nagi
Love hearing that Ally! So pleased you enjoyed this 🙂 N x
Just made your salad tonight. It is so tasty. I used vegetable stock and omitted the Feta because I’m vegan. As the lentils were cooking the smelled amazing. The lemon zest gave it such a wonderful flavour. Thank you.
FANTASTIC to hear Diane!! Thanks so much for letting me know you enjoyed this 🙂 N xx
WOW ! this salad is seriously delicious – one of the most easy and tasty salads that I’ve made. My family all loved it.
Now I understand why you called it sexy 😍
Will definitely be making this again & again & again !
I LOVE HEARING THAT!! *Sorry for shouting* 😂
Ok, usually the word “lentils”, would be enough for me to quickly skip to the next recipe, but since my wife and I are trying to reduce the amount of meat we eat, and after having tried your delicious vegetable curry, I decided to give this one a try. I did not regret it. It was a lovely meal; fresh and very tasty. Fresh herbs always add that little extra to a dish, I find. And good quality Feta makes this a dish that has it all: salty, creamy, zingy, and then add the different textures of the lentils and vegetables… I actually might make this again. 🙂
Thanks again Nagi!
High compliment from someone from the anti-lentil camp! 🤣 Glad you enjoyed this Ferry! N x
Hi Nagi,
Made this one once before and it managed to convert some lentil haters. It has been requested for dinner again tonight! That’s high praise given their usual aversion to legumes.
Have made this salad a couple of times now an loved it (and will be making it for our Christmas celebration). I have found that the French style lentils work really well as they hold their shape during cooking and don’t go mushy if you accidently overcook them.
Thank you so much for sharing your feedback Debbie, I’m so pleased to hear you enjoyed this! N x ❤️
YUM! Loved this as a refreshing spring lunch – thank you!!!!!
I didn’t know about the 48hr garlic rule and I can’t find any info on it online…. but you’ve scared me so I’m making the dressing in batches! Lol
Hi Asako! It’s called botulism 🙂 The scientific terminology for the food poisoning that can occur from raw garlic going off:) N x PS 48 hours is very conservative, 3 days is safe. I’m just extra cautious!
probably a good idea 🙂 thanks again!
So delicious. It was hard not to eat the lentils before making it into a salad. The dressing is wonderful.
Glad to hear that Daniel! Thanks for letting me know! N x ❤️
I’m so pleased to hear that Betsy! Thanks for sharing your feedback! N x 😊
Hi Nagi!
I made your lentil salad sooo sexy! It was delicious (we ate it cold), thank you.
Link and credit here: http://www.marlyzen.com/2017/09/salade-de-lentilles-aux-crudites-et-la.html
Marlyzen, your french fan 🙂
I’m so happy to hear that Marlyzen! Thanks for sharing your feedback – N x ❤️
I liked your recipe the sexy lintel salad it’s healthy and wonderful.I will try it
Hope you do! It’s SO GOOD! 😂
I love lentil salad. I tried it. its delicious. Your recipes are superb. Thanks for sharing.
What wonderful feedback Pavitra, I’m so pleased to hear that, thank you! N xx
Hi Nagi,
Thanks for publishing this summery recipe in the heart of southern hemisphere winter. Today (in my part of the northern hemisphere) it was 37 degrees C and our air conditioning was broken for most of the day (inside the house only 27 C, so what am I complaining about?). Because it was so hot inside and out today, this salad was the perfect dinner. Light and refreshing. It was appreciated by all, and even my smallest yet fiercest food critic stated that while he didn’t love it, he would eat it again. What higher praise than that can I ask for? 🙂 (and the A/C is back up and running, so are all feeling more comfortable).
Phew to your AC back up again!!! I don’t have air con and for 1 or 2 days of the year, it is 40C and I DIE! But I can’t complain, every other day is just fine without AC. So pleased you enjoyed this – and didn’t melt when you turned the stove on!! N xx
Nagi, this was delicious. Honestly, my favorite part of this recipe was the dressing. I’m not a huge fan of lentils although I really liked this. Love how your salads always include fresh herbs. We get so many local fresh herbs at markets here in Fl…. That dressing though omg!!! You should file under your dressings file. Fresh, light and fragrant.