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
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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:
WATCH HOW TO MAKE IT
Sexy Lentil Salad recipe video!
LIFE OF DOZER
The amount of water his fur holds is outrageous. PS It was 8C / 45F on the day I took this.
Omg .. This lentil salad is super tasty I will be making this many more times to come. Thank you
This is my second time making a salad. It is very forgiving if you don’t have the exact ingredients on hand. I didn’t have red onions, so I soaked white onions in vinegar and sugar, used regular tomatoes and for the arugula I used leftover garden salad. Was so fantastic!
For the salad I didn’t have tomatoes, feta, red onion, or arugula. But I had everything else and it is absolutely fantastic as is.
So tasty and definitely would make it again … and again…
Just made this for lunch and it was absolutely delicious! Can’t believe I’ve gone so long without trying a lentil salad but so glad this turned out so good on my first try. Thank you for this recipe!
Nagi I’m in love with your recipes! You are an amazing cook. This is the 4th recipe I’ve tested and has been divine! I used tin lentils so made the dressing and marinated them in it. I decided to only use half the lentil mixture today and the other half tomorrow. This way I just added the fresh salad ingredients on the day! Thanks for sharing with us!
OMG that lentil salad! It’s definitely sexy 😉 Made this tonight to have with some lemony chicken on the bbq. Can’t stop eating it! Thank you Nagi for your wonderful recipes; I’m adding this to the rotation.
I wasnt sure if hubby would like this one but thought I would give it a try as he is trying to eat healthily and I know lentils are super good for you. Hubby enjoyed it very very much even with the coriander in it! Delicious
Looking good love recipes
Literally had all the ingredients already before consulting this recipe – had a spoonful of it and it was AMAZING. I’ve heard to cook it with broth and bay leaves before but first time attempting it. We’re going to box it up and bring it on a hike with us. Looking forward to it!
If I have to choose one salad to eat everyday for the rest of my life, it would definitely be this one! This is the best combination of food ever possible. Boiling the lentils with the broth, lemon peel, garlic and herbs does really make a HUGE difference. I usually cook it as a side dish because it is very satisfying – it goes very well with grilled meat. As aways, thank you Nagi x
Another winner Nagi! I made this as a warm salad with roasted sweet potato. Looking forward to lunch leftovers today! Thanks Nagi.
I wanted to love this but instead was only satisfied with it. My husband really loved it though so might just be me. Kids cried when they saw it unsurprisingly.
Maybe I’ll try cooking my own lentils next time?
I’ve made both this lentil salad and your Greek Chickpea. Today I substituted chickpeas for the lentils and it was fabulous. I did heat the chickpeas in the dressing in the microwave. Thanks for your great recipes and Dozer pics.
Hi, Nagi
Thank you for this delicious lentil salad! Mom and I really liked it. I served it over romaine cuz we don’t care for arugula.. We have enough for either tomorrow’s lunch or dinner. Will serve it with spinach instead of romaine. Forgot the cucumber and red onion so that will be a nice add-on. I used almost 1/2 container of Feta – basil & sun dried tomato flavor which was nice. Be sure to use a lot of Feta.
I’ve been following you for about a year, Nagi. Love your personality and all the hard work you put in to your recipes and sharing each week. Dozier is a great, sweet partner. How old is he? See you soon and thank you again for alll your recipes. Stay safe. A hug and pet for Dozier. Lisa in Indianapolis, IN, USA
I don’t even like lentil salads so much but this one is GOOD. With capitals.
YES! (Name and all LOL)
Easy and yummy
Yum! I made this today with beluga lentils and it turned out soooo good. Put a fried egg on top… delicious! I believe cooking the lentils in the broth is really key here, it gives them such an interesting flavour. Thanks for this recipe!
My husband asked me to find a lentil barley loaf recipe. The ones I found looked like homogenous paste. This recipe looks like food. Do you have a recipe for lentil barley loaf? I didn’t see one. BTW, we loved your vegetable burgers. We aren’t vegetarians, just trying to eat less meat. Keep up the awesome work.
Hi Lisa, no this is definitely not a loaf! I don’t have one but feel free to pop it on my recipe request page, I have along list I’m working through 🙂 N x
Loved this usually not a fan of lentils but wow this recipe changed my mind. used canned Lentils and followed your notes. Yum Yum
You’re totally converted Anne! This is the BEST! N x