Lentil salad with tomatoes, olives & fresh herbs



I love lentil salads, they are both healthy and delicious. Lentils are particularly rich in fiber, lean protein and iron. This fresh salad makes use of canned lentils, a cupboard staple. I use lentil though out  the year, as a base for salads in the summer and for hearty stews in the winter. Lentils have a mild taste and they take on a delicious flavour in this salad when combined with tomatoes, cucumber, olives and loads of fresh herbs. This salad is perfect as a take- along lunch or light dinner.






(Serves 4 )

1 ¼ cup green lentils ( precooked).

200 grams cherry tomatoes

1 medium  cucumber

1 shallot

1 red bell pepper, seeds and ribs removed

20 kalamata olives ( chopped)

1 cup fresh parsley ( chopped)

½ cup fresh basil ( chopped)

¼ cup fresh oregano ( chopped).

1 cup baby rocket ( ruccula),

1 glove garlic ( crushed).

1 tbsp EVOO.

A squeeze of lemon.


  1. Wash and drain the lentils and place them in a large bowl.
  2. Dice the cucumber, tomatoes and bell pepper, shallots and add them to the bowl.
  3. Add the olives, parsley, basil, oregano, baby rocket and garlic and stir gently.
  4. Season with olive oil, salt pepper and a squeeze of lemon.
  5. Serve!!


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