Food, Home, Recipe

Recipe: Green lentil salad

March 1, 2019

It’s Friday and it’s time to share this recipe with you, maybe something for you to make during the weekend. It lasts long and it’s a huge batch, you can bring it to work for lunch etc. Takes about 90 minutes and it’s ready.

This recipe originates from my all time favourite Swedish cookbook Kärlek, Oliver & Timjan by Anna & Fanny Bergenström, which I got as a present from my ex’s mum around year 2000. This cookbook is amazing, it made me cook in a completely different way and trust my cooking in a way that made me brave enough to cook without recipes as well.

I have tweaked the recipe a bit and thought I should share it with you. It’s a lentil salad I make once a week and eat 4-5 days minimum as a base in different salads. It’s very filling, cheap, easy to make & healthy and lasts about a week in the fridge. Don’t make the whole recipe for just one person if you’re not sure you’re going to eat it all. We don’t want any waste, do we? It’s a lot of portions and it’s super tasty.

You need: 500 grams of dried green lentils to start with.

Let the lentils swim in cold water for 30-60 minutes.

Then put in some dried thyme, some bay leaves if you like & some stock of your liking. I used mushroom stock which I get from Sweden, haven’t found it in regular supermarkets in Germany. Boil the lentils for 20-25 minutes (try some to see if they have the right texture). I guess you get the correct instructions on your package of dried green lentils.

Chop some red onions (I used 3 medium sized ones) and parsley.

When the lentils are ready, take out the bay leaves and throw in the onion and parsley while the lentils are still hot.

Top with apple cider vinegar (or lemon or white wine vinegar, everything works, I used about 1 tablespoon) and as much olive oil as you like (I used about 2-3 tablespoons), a bit of salt and black pepper.

Mix everything together, beautiful right?

You can add almost anything to this lentil salad. I love to eat it with boiled or poached eggs (the yolk mixes so well with the lentils), rocket salad, cheese, oven-baked salmon, etc etc. It’s also sooo good with chili flakes.

This time I made a simple sauce of 200 grams Greek yogurt and 200 grams cottage cheese, 1 clove of garlic, salt & black pepper. Some olive oil as well if you like. Makes about 3 portions.

This time I went for feta cheese, cucumber, carrot, sunflower seeds, the sauce & the lentil salad. Super simple, super delicious, super filling – keeps me content all day with good energy levels. Belly happy, Sandra happy. Hope you will like it if you make it.

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  • Reply Christina March 1, 2019 at 11:15 am

    Mushroom stock ?? I have to look for it the next time I go to Sweden (in June) !
    Thanks for the recipe, I’m already hungry (at 11:15 AM) !

    • Reply Sandra March 1, 2019 at 11:17 am

      You find it in most supermarkets, I love it! Guess it’s not super difficult to make yourself, but takes a bit of time. Have fun in Sweden!

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