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  • Writer's pictureChloë's Kitchen

Lentil Salad Recipe

This is an easy salad I like to meal prep and have in the fridge for a quick lunch during the week when I'm busy cooking for clients! It's packed full of anti-inflammatory goodness and lots of fiber. You can eat it alone or serve with a piece of grilled salmon or chicken for added protein. It's also super versatile so you can add whatever veggies you have in the fridge! But this is my version:

2 cups steamed brown lentils (or canned organic black lentils - washed)

2 baby Persian cucumbers, diced

1 cup baby heirloom tomatoes, sliced in to quarters

1 red bell pepper, diced

4 radish, sliced or diced

1/4 cup pepperoncinis, finely diced

Big handful of arugula

Lemon juice/ zest of 1 lemon

4 tbsp red wine vinegar

2 cloves garlic, crushed

1/3 cup extra virgin olive oil

Salt/pepper to taste

Organic feta from grass fed cows (optional)

Start by washing your steamed lentils thoroughly.

Add them in to a large bowl with your diced up cucumbers, radish, bell peppers, tomatoes, pepperoncinis, you could even add in some diced carrot too, and the arugula.

Dress your lentils with the olive oil, salt, pepper, garlic, lemon zest and juice and season with salt and pepper.

Keep it in the fridge in an airtight container for up to 5 days.

I like to add a little fresh arugula when I serve it too and an extra squeeze of lemon juice if it's a few days old. The wilted arugula is totally fine to eat though if you don't have extra. And I love eating it with salmon and avocado for a full balanced healthy meal!


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