Lentil Salad

A lentil salad that is a complete and easy meal to assemble in 5 minutes, with pre-cooked lentils. Variations are offered making it suitable for Dairy Free, Gluten Free and Vegan diets.



My preference for lentils in this salad are those cooked with spices. Here I have used those remaining from a meal of “Green Lentils with Turmeric”. This salad is a great way to use any leftover lentils or beans. If you are cooking lentils specifically for this salad follow the instructions for “Green Lentils with Turmeric” adding or deleting the spices recommended.


The vegetable ingredients listed provide some ideas for selecting a variety of ingredients and using what is available and seasonal. Any variety of greens can be used; watercress or rocket being particularly good if the lentils are not spiced. Texture is added here with celery and chopped radish, there are many crunchy alternatives, nuts are a good choice (pumpkin seeds or sunflower seeds are acceptable for a Nut Free diet). I have included orange, a sweet addition to lightly spiced lentils; beetroot is also an interesting choice. Other variations I have enjoyed in this salad are; sliced celeriac, batons of carrot and thinly sliced roasted red pepper.

The nutritional value of the salad is enhanced with the cheese, making it high protein.
For a Dairy Free diet substitute with egg and for a Vegan add tofu or nuts.

Diets for which Lentil Salad is suitable:

Diabetic, Diary Free, Gluten Free, Low Calorie, Low Fat, Nut Free, Vegetarian and Vegan.

Ingredients

Preparation: 5 mins | Serves: 2

1 cup lentils, cooked*
2 cups green leaves**
1 orange or beetroot
1 celery stick
60 gm (2 oz) goats cheese (not DF or Vg)***
3 radishes
2 tsp olive oil
1/2 tsp salt, to taste
1/2 tsp cracked black pepper, to taste


Add Flavours
a selection from chives, dill, smoked paprika, roasted garlic toasted sesame seeds or your favourite flavourings

Method

SKIN the orange with a knife.
CUT between the membranes of the fruit remove the flesh in segments.
CUT the celery into small pieces.
CUT the radish finely.
ASSEMBLE the greens on a plate top with the lentils, orange, celery, goats cheese and finally the radish.
POUR over the oil and add season to taste with salt and pepper

Serve

– A good starter, salad or light meal with crusty bread (select type appropriately).

Notes

* Can used tinned lentils, although they will be softer in texture.
** Select any greens.
*** Substitute the cheese for egg in a Dairy Free diet or fried tofu in a Vegan diet. Any type of cheese is suitable, goats cheese and feta are particularly good.

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