Lentil salad


This recipe comes from the recipe book Cool food. Cool Food: Refreshing Food and Drink Ideas for Lazy Days
There a whole series of these books which I have (including Bowl food, Hot food, Sweet food) that are really very good. With the exception of only one of two recipes that haven’t turned out so well, I think most I have made or tasted from these books have been pretty impressive.

During my maternity leave, which was over the summer, I experimented with different salads using this Cool food recipe book. I figured a different dish a week is a great way to experiment without burning yourself out and salads are a great meal – and you always feel so much lighter after eating them.

This one is a definite addition to the repertoire. Also, it uses home grown mint (which is always growing in abundance in my garden, and rarely used).

Lentil salad


  • 1/2 brown onion
  • 2 cloves
  • 1 2/3 cups of small green lentils (called Bondi lentils in my local deli), or puy lentils
  • 1 large strip of lemon zest
  • 2 garlic cloves, peeled
  • 1 bay leaf
  • 3 1/2 cups water
  • 2 teaspoons of ground cumin
  • 2 tablespoons red wine vinegar
  • 60ml olive oil
  • 1 tablespoon lemon juice
  • 2 tablespoons chopped fresh mint leaves
  • 3-4 chopped spring onions

What you will need

  • Medium sauce pan

What to do

  1. Remove the skin from the onion, and stud the onion with the cloves. Add to the sauce pan
  2. Add the lemon zest, 1 teaspoon of cumin, bay leaf, garlic, lentils and water
  3. Bring to the boil, and boil on moderate heat for 25-30 minutes or until the water is absorbed
  4. Discard the onion, zest and bay leaves. Set aside the garlic and chop it up
  5. Whisk together the oil, 1 teaspoon of cumin, vinegar and juice and allow to soak in
  6. Add chopped spring onions and mint
  7. Season and serve

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