Lentil Salad

Prep. Time 10′        Cooking Time 40′         Serves 2


  • 1-1/2 cups black lentils
  • 2 fresh onions, finely chopped
  • 1 small dry onion
  • 1 carrot
  • For serving:
  • 1 avocado, diced
  • A few cherry tomatoes, halved 1 grated carrot
  • 2 tbsp. pomegranate seeds
  • 2 tender fresh onions with their green leaves
  • Whole fresh mint leaves
  • A little cream cheese or crumbled feta (optional)
  • 100g salad greens or baby arugula

For the dressing:

  • Juice of 1 juicy orange
  • 2 tbsp. red wine vinegar
  • 1/4 cup olive oil
  • 1/2 tsp. mustard
  • Salt


  1. Place the lentils in a small saucepan and cover them with cold water.
  2. bring to a boil for 3-4 minutes and drain.
  3. Place them back in the clean saucepan with fresh water covering them.
  4. Add the whole carrot, the onion scored diagonally, and the garlic.
  5. Let the lentils come to a boil, and from the time they boil, let them simmer over medium heat for 30 minutes.
  6. Drain and rinse them in a colander and let them sit for a while.
  7.  Prepare the vegetables for the salad.
  8. Make the dressing by mixing all the ingredients.
  9. Arrange the salad on a platter. Place the salad greens at the bottom, add the black lentils, the vegetables, and drizzle with the dressing.
  10. Mix and distribute onto plates.
  11. You can also add sliced almonds or pumpkin seeds to the lentil salad.


Source: Argiro Barbarigou