I’ve been exploring using different grains to add to salads to make a turn fluffy leave salads to something more substantial, filling enough to have it as a main dish on its own. We used French green lentils – Puy lentils, which according to the package is good in salads as they remain firm after cooking. This is a real simple salad that requires almost no cooking at all but the flavours are pretty complex.

Black Lentil Lemon Mint Salad

There are a ton of  ingredients in this salad. Every spoonful of this salad taste different. You could find yourself having some pickled cucumber together with cucumber and fennels in one bite and having a mixture of cucumbers, lentils and tomatoes in another. You get both bite and crunch in this salad. The mint, parsley and lemon dressing makes it really refreshing especially on those warm summer afternoons.

This is a great party dish. Instead of having pasta salad why not have lentil salad instead? Not having a party? You could make a big portion and have it for lunch the next day like what the Husband and I did. It keeps pretty well, in fact the salad taste even better after storing in the fridge a day later.

Black Lentil Lemon Mint Salad

Serves 10 (as main)

3 cups lentils

6 cups water


1/2 medium sized cucumber, chopped

1/2 medium sized zucchini, chopped

1 tomato, chopped, juicy bit removed

1 red bell pepper, chopped

1 medium sized carrot chopped

1 red onion, chopped

1 or 2 pickled cucumber

2 tsp capers

1/2 fennel, chopped

Generous handful of green olives, roughly chopped

1 lemon

2 handful of mint chopped

1 handful flat leave parsley, chopped

Olive oil



Prepare the lentils according to the package. (Wash lentil, place lentil together with lightly salt water in a pot. Bring to a boil. Then let it simmer for about 15-20mins till lentils are soft. Remove from heat, set aside and let it cool.)

In the meant time chop up all the vegetables, find the biggest bowl that can fit all the ingredients, mix all ingredients in the bowl together with the lentil. Season with salt and pepper and pour a generous glug of olive oil.


( It will stay good for up to 2-3 days in the fridge)

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