Lentil Salad with Lemon and Olives


35 people made this

This salad is not only healthy but tastes absolutely delicious! It tastes better the longer it sits.


Serves: 14 

  • 500g brown lentils, rinsed and drained
  • 100ml olive oil
  • 6 tablespoons lemon juice
  • 1 red capsicum, seeded and chopped
  • 1 small onion, chopped
  • 300g chopped green olives

Preparation:10min  ›  Cook:15min  ›  Extra time:2hours chilling  ›  Ready in:2hours25min 

  1. Place lentils in a large pot with enough water to cover by a few centimetres. Bring to the boil and cook until lentils are tender, about 15 minutes. Drain and rinse with cold water in a colander to cool. Let stand for a few minutes to drain well.
  2. In a large bowl, whisk together the olive oil and lemon juice. Add the red capsicum, onion and green olives then toss to blend. Refrigerate for about 2 hours before serving to blend the flavours.

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Reviews (5)


Used different ingredients. This is a pretty tasty salad with the addition of 1 tsp coriander. I added paprika first to zip it up, but that didn't cut it. I then added the coriander, which helped immensely. I also cut the green olives back to 1 cup. I find green olives repulsive and couldn't imagine eating something that tasted mostly like green olives. I will more than likely make this again. - 29 Sep 2008


Altered ingredient amounts. after reading the review, I cut down on the olives, added a little garlic, pepper and a touch of sugar. I did not cook them in salt water. The olives are salty. I will make this again. The recipe makes a lot. I will half it next time. - 29 Sep 2008


You have to love lentils to really like this recipe. I took it to a barbeque tonight for a vegetarian friend and got lots of compliments on it. It is excellent either at room temperature or cold, right from the refrigerator. Thank you for a very good recipe. Will make this again. - 29 Sep 2008

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