Warm salad with green lentils, dried tomatoes and chili

Whenever I come home and we have the following lethal combination – empty fridge + famished owner – I need to prepare something FAST. So I throw some lentils in a pot and boil them. There are various combinations one can make, depeneding on what you have in the kitchen. I usually have dried tomatoes, which balances perfectly the flavour of the lentils. Why I recommend this?

  • it’s quite fast to prepare
  • seems quite fancy but it’s no rocket science
  • source of vegetarian protein


  • green lentils (important to have either green lentils or puy lentils)
  • chickpeas
  • dried tomatoes
  • peppers (to add colour, use green, yellow and red)
  • cherry tomatoes
  • parlsley
  • lemon juice (1/2 lemon)
  • spices: salt, chili flakes

I started by boiling the lentils until tender, for about 20 minutes. After 10 minutes, I added the chilli flakes. I had a can of chickpeas so I added them in the boiling water towards the end – just to warm them up a bit. If you only have dried chickpeas and want to cook something fast – don’t even bother trying, it takes ages to boil them when they are dry 🙂 But this recipe will be just as fine without them. Dice the vegetables and chop the parsley in the meantime. You make a nice salad that you can separate in 2 (about the same size) portions. One will be a side salad, and the other will be the main dish, mixed with the warm vegetables. Once the lentils are boiled, you mix them with the fresh chopped parsley and peppers. Add the dried tomatoes and a pinch of salt. At the end, squeze half a lemon over the steamy mix and stir.   Enjoy!





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