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a humble lentil salad

Course: Pulses, Salad
Cuisine: Mediterranean, Modern Greek


  • 250 gr green lentils
  • a nice bunch of vine ripened cherry tomatoes
  • 1 small cucumber peeled and chopped in squares.
  • half a red onion or one shallot
  • 3-4 sprigs of parsley finely chopped
  • Olive oil
  • white wine vinegar
  • Salt and pepper to taste


  • Boil the lentils for approximately 10 minutes, drain and leave to cool.
  • Meanwhile chop the cherry tomatoes in halves and the cucumbers in small squares, so you can easily mix them in your salad.
  • Once your lentils are in room temperature, integrate all in a large bowl.
  • Dress with olive oil and just a drizzle of vinegar, salt and pepper.