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Lentil, Lemon and Parsley Salad

A community recipe by

Not tested or verified by Nigella.com

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Introduction

There is a little Italian deli in Chelsea that I occasionally go to and splash out for lunch. Every day there are numerous platters filled with salads and other dishes that the jolly fellows are more than happy to dish up to measure, weigh it and subsequently break your bank account. But it’s worth it. Every day the dishes made fresh with inspiring combinations of ingredients that most people would never think of combining. Such a treat. Their salads inspired me to put together this salad as a post-surgery tonic, and also a delicious way to clean out the dregs of my refrigerator.

There is a little Italian deli in Chelsea that I occasionally go to and splash out for lunch. Every day there are numerous platters filled with salads and other dishes that the jolly fellows are more than happy to dish up to measure, weigh it and subsequently break your bank account. But it’s worth it. Every day the dishes made fresh with inspiring combinations of ingredients that most people would never think of combining. Such a treat. Their salads inspired me to put together this salad as a post-surgery tonic, and also a delicious way to clean out the dregs of my refrigerator.

Ingredients

Serves: 8+

Metric Cups
  • 500 grams green lentils
  • 80 grams fresh flatleaf parsley (chopped)
  • 1 carrot (coarsely grated)
  • 2 sticks celery (coarsely grated)
  • 1 onion (finely minced)
  • 1 tomato (chopped)
  • 70 grams rocket
  • 200 grams feta cheese (crumbled)
  • 15 capers
  • 1 handful pitted dry-packed black olives
  • 250 millilitres olive oil
  • 4 lemon juice
  • 4 cloves garlic (crushed)
  • white wine vinegar
  • 17⅔ ounces green lentils
  • 2⅚ ounces fresh italian parsley (chopped)
  • 1 carrot (coarsely grated)
  • 2 sticks celery (coarsely grated)
  • 1 onion (finely minced)
  • 1 tomato (chopped)
  • 2½ ounces arugula
  • 7 ounces feta cheese (crumbled)
  • 15 capers
  • 1 handful pitted dry-packed black olives
  • 9 fluid ounce olive oil
  • 4 lemon juice
  • 4 cloves garlic (crushed)
  • white wine vinegar

Method

Lentil, Lemon and Parsley Salad is a community recipe submitted by duffs10 and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Rinse the raw lentils then boil in plain water (no salt, etc) until just cooked, about 10 minutes or as shown on the packet.
  • Drain in a colander and rinse with cold water.
  • Add the salad ingredients to the cooled lentils and mix well. Note: if you are making this for a weeks worth of lunches, miss out the rocket, tomato and feta and add on the morning you'll be eating it, or it will get soggy.
  • Mix together the dressing ingredients and taste. Too tart for you? Add a teaspoon or two of sugar.
  • Pour over the salad. Season well with salt and pepper.
  • Rinse the raw lentils then boil in plain water (no salt, etc) until just cooked, about 10 minutes or as shown on the packet.
  • Drain in a colander and rinse with cold water.
  • Add the salad ingredients to the cooled lentils and mix well. Note: if you are making this for a weeks worth of lunches, miss out the arugula, tomato and feta and add on the morning you'll be eating it, or it will get soggy.
  • Mix together the dressing ingredients and taste. Too tart for you? Add a teaspoon or two of sugar.
  • Pour over the salad. Season well with salt and pepper.
  • Additional Information

    This is a salad the quantities are not important. Add other things if you like, such as avodaco, chunks of apple, melon, walnuts, etc.

    This is a salad the quantities are not important. Add other things if you like, such as avodaco, chunks of apple, melon, walnuts, etc.

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