Recipe: Lentil Salad

If you are looking for a healthy lunch to pack for work, this is a fantastic option. You can even make a larger serving size and eat it throughout the week. Lentils are a fibre powerhouse. This dish packs 20 grams of fibre per serving! It will definitely keep you full and energised for the day.

Lentil Salad

Prep time: 30 minutes


55g lentils, dry

1 garlic clove

1/2 bay leaf

1 yellow capsicum

½ large carrot

¼ medium tomato

1 tbsp red onion

1 tbsp parsley

4 olives, pitted

1 tbsp feta

1 tbsp slivered almonds

1 tbsp red wine vinegar

½ tbsp olive oil




1. Rinse lentils and mince garlic. Place lentils, garlic and bay leaves together in a saucepan. Cover with water and bring to the boil. Turn heat to low, cover and simmer until lentils are tender- about 30 minutes. Drain and discard bay leaves.

2. While lentils are cooking, dice capsicum, carrot, tomato, onion and parsley. Chop olives and place them in a bowl along with the vegetables. Add the lentils, feta and almonds.

3. Whisk vinegar, oil, salt and pepper in a bowl. Pour over lentils and toss to combine.

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