Lentil Salad with Lemon and Olives

    2 hours 25 minutes

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

    36 people made this

    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 in English (27)


    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


    This salad is just okay, kinda bland. It's missing something, but I couldn't figure out what.  -  29 Sep 2008