Green Lentil Salad

A light, healthy and refreshing salad that is tasty year round - but perfect in summer.
Prep Time2 hrs 15 mins
Cook Time30 mins
Total Time2 hrs 45 mins
Course: Salad
Cuisine: Turkey
Keyword: green lentils
Servings: 4
Calories: 130kcal


  • 1 cup green lentils (around 200g)
  • 1 large tomato (or two medium ones), deseeded and diced
  • 1 bunch spring onions, trimmed, cleaned and finely chopped
  • 1 red onion quartered and cut into thin slices
  • ½ bunch flat leaf parsley roughly chopped
  • 2 cloves garlic, peeled and grated
  • 2 red pickled chillies, finely chopped (optional)
  • 1 tsp chilli flakes
  • ½ tsp ground cumin
  • ½ tsp dried mint

For The Salad Dressing

  • 3 tbsp olive oil
  • 1 tbsp lemon juice
  • 2 tsp vinegar you can use grape vinegar or white wine vinegar
  • ½ tsp nar ekşisi (sour pomegranate sauce - optional)
  • Small pinch of salt and black pepper


For The Salad

  • Soak your green lentils in water for a couple of hours until they start to soften and swell.
  • Drain your lentils.
  • Bring 3 cupfuls of water to the boil and add your lentils.
  • Cover and simmer for around 30 minutes - check them occasionally as you want to keep them whole. They will start to break up if they become too soft.
  • Once cooked, drain them in a colander and pour cold water over them to cool them down and stop them cooking further.
  • When they have cooled, add your lentils to a serving bowl.
  • Now add the rest of your salad ingredients, except the tomatoes, and mix together gently.
  • Scatter your chopped tomato over the top.

For The Salad Dressing

  • In a small bowl, mix together all your dressing ingredients and do a taste test.
  • Add more lemon or oil if necessary.
  • Drizzle your dressing over the salad and gently mix everything together.


Pickled chillies and nar ekşisi are both optional ingredients.

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