Warm Lentil Salad

13 Mar


This a fantastic light and healthy salad that can be made in a matter on minutes. It is a great lunch or a light dinner. It’s packed full of color and flavor, the acid of the lemon and vinegar is perfectly balanced by the honey. This dish has loads of vegetable protein and is quite low carb which makes it great for after an exercise session. This is one of my favorite lunches to bring to school as it is easy to transport and tastes great hot or cold.


Warm Lentil Salad (Serves 2)

1tbsp rapeseed oil

1/2 small green pepper, diced

1/2 small yellow pepper, diced

1/2 onion, diced

2 large garlic cloves, minced

5-6 button mushrooms, quartered

5-6 plum tomatoes

250g puy lentils

juice of 1/2 lemon

1tbsp rapeseed oil

1tbsp honey

1tbsp red wine vinegar

1/2ts dijon mustard

1/2tsp dried parsley

1/2tsp dried thyme

salt and pepper

2 eggs

  • Place the eggs in a small pan and cover with cold water, place over a high heat and cook for 14mins. Remove the eggs, peel and cut in half.
  • Cook the puy lentils according to the packet instructions. In a small bowl, mix together the lemon juice, rapeseed oil, honey, red wine vinegar, dijon mustard, parsley and thyme until well combined. Season with salt and pepper.
  • Heat 1tbsp rapeseed oil in a small frying pan and add the peppers, onion, garlic and mushrooms. Stir fry for 2-3mins until starting to soften then add the tomatoes and cook for a further 2mins.
  • Add the lentils and sauce to the frying pan and cook for a further 2-3mins over a medium heat. Season with salt and pepper.
  • Spoon into bowls and serve with the boiled eggs on top.


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