simple lentil-Salad

Great way to add protein into your diet if you are practicing ‘Meatless Monday’ or are vegetarian. Or just want a salad with a bit more body to it. Feel free to tweek it by adding more colourful vegetables – tomatoes, carrot or even a boiled egg. You could pre-cook the lentils the day before to make it even easier to throw together.


  • 1/2 cup puy lentils
  • 1/3 cup diced spring onions
  • 1/4 tsp sea salt
  • 1/4 tsp black pepper
  • 1 Tbsp minced fresh marjoram
  • 5-6 large handfuls baby rocket
  • 2 oz goats cheese
  • 1/4 cup sliced or silvered almonds


  • 2 Tbsp olive oil
  • 1 Tbsp lemon juice
  • 2 tsp honey
  • 1 tsp lemon zest
  • salt & pepper to taste


  1. Bring 1 1/4 cups water to the boil in a pot. Add lentils, spring onions, salt & pepper. Reduce heat & let simmer until lentils are tender and water has been absorbed, 22 to 25 minutes. If lentils are not tender but water has been absorbed, add 1/4 cup of water and continue to cook.  When lentils are cooked, stir in fresh marjoram.
  2. Place washed rocket on a platter or in a bowl and sprinkle with cooked lentils, goats cheese and almonds.
  3. In a jar, with a tight fitting lid, shake together ingredients for the dressing & pour over salad to serve.

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