Crunchy lentil salad

This lentil salad is so simple and will soon be a family favourite. The crunchy texture of the fresh ingredients makes a versatile side dish or light vegetarian meal.

Ready in

1 hour

Serving size

Serves 4


  • 1 cup (250 ml) uncooked brown lentils
  • ½ tsp (2,5 ml) salt
  • 2 tsp (10 ml) dried origanum
  • 2 tbsp (30 ml) sunflower or olive oil
  • 1 tbsp (15 ml) red wine vinegar
  • ½ tsp (2,5 ml) sugar
  • black pepper to taste
  • 3 tbsp (45 ml) fresh chopped parsley
  • 3 medium carrots, coarsely grated
  • 2 tomatoes, halved and sliced
  • 3 large spinach leaves, shredded


  1. Place lentils, half the salt and half the origanum with 3 cups (750 ml) water in a pot. Bring to the boil over a medium heat. Reduce the heat and simmer for 20-30 minutes or until just cooked.
  2. Drain lentils, rinse with cold water and drain well.
  3. Meanwhile, make the salad dressing. Mix remaining salt and origanum with the oil, vinegar and sugar and season with pepper.
  4. Add the rest of the ingredients to the cold lentils and mix well. Add the dressing just before serving. Pack with some extra fruit for a filling meal.


  1. This salad will also be perfect for a side dish at a braai.
  2. Avocado will be great in this salad. When in season, cut in cubes and add at the end.

This recipe is from Cooking from the heart, 2nd edition: Breakfast, Lunch and snacks

Download the recipe book

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