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balsamic lentil salad

Very easy to put together, this is a great lunch salad on its own or a perfect spring side dish for your next get together with friends and family.

 what you need

2 x  420g tinned organic lentils
1 red capsicum, diced
2 lebanese cucumbers, seeds removed and diced
1 stick celery, finely sliced
8-12 cherry tomatoes, halved
1/3 cup fresh parsley, chopped
Goats cheese, to taste (optional)

1/4 cup balsamic vinegar
1/2 tbsp olive oil
1 tsp dijon mustard
1 tsp maple syrup or raw honey
1 clove garlic, finely chopped
salt and pepper, to taste

what to do

In a large bowl, gently combine all the salad ingredients.

Combine all the dressing ingredients in a bowl and whisk the ingredients until emulsified. Alternatively, mix the ingredients in a blender until smooth.

Pour the dressing over the salad and gently toss until the ingredients are covered.

Sprinkle some extra chopped parsley and, if you like, some goats cheese before serving.


I have used coconut balsamic vinegar as an alternative to the normal balsamic. It gives a lighter flavour but still tastes very yummy.

This is also a great mid-week meal with grilled chicken thighs and a side of beetroot relish. (I use the Ugly Duck Preserves Beetroot Relish which has such a beautiful flavour!)





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