Green lentil salad

House~and~Garden

Cooking time: Less than 60 minutes

Cuisine: Mexican

Serves: 4

Type: Salad

Tools

Kitchen friendly view

Photography William Meppem

By Recipe Teresa Cutter

Ingredients

1 cup (200g) green lentils
¼ cup (60ml) olive oil
Finely grated zest and juice of 1 lemon
⅔ cup finely chopped mint
⅔ cup finely chopped parsley
4 spring onions, thinly sliced

Preparation method

1 Rinse lentils well in cold water, then place into a saucepan with 3 cups of water. Bring to the boil and cook for about 20mins or until tender, adding more water if necessary. Drain and refresh under cold water.

2 Fold olive oil, lemon juice, zest, mint, parsley and spring onion through cooked lentils and season to taste. Refrigerate until ready to serve.

Also in this section

Lentil pepperoni pilaf for $9.20

Crisp Brussels sprouts with lentils

Nikki's lentil bolognaise

Lentils with wilted radicchio, olives and balsamic vinegar

More inspiration

Traditional FocacciaI recently put the call out to my social media people, what they thought the most popular food of the nineties was and I received a resounding “Focaccia”. Of course! Who can forget the ol’ sun dried...

Hopetoun Tea Rooms' pavlovaFlavours of Melbourne is a locally sourced cookbook-come-city guide for all things food related in Victoria's capital. Bursting with almost 400 pages of photography from the streets, laneways...

Nine-year-old food critic grades her school lunchesA nine-year-old school girl in Scotland has become a blogging sensation after posting reviews of her school lunches on the internet.

Recipe finder