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For the Salad:

  • 1 1/4 cups green or brown lentils

  • 4 cups water

  • 1 bay leaf

  • 3 cloves garlic, minced

  • 1 red onion, finely chopped

  • 2 medium carrots, finely chopped

  • 2 celery stalks, finely chopped

  • 1 red bell pepper, finely chopped

  • 1/2 cup fresh parsley, chopped

  • 1/2 cup fresh cilantro, chopped

  • 1/2 cup fresh mint, chopped

  • Salt and black pepper to taste

For the Dressing:

  • 4 tablespoons olive oil

  • Grated zest and juice of 1 lemon

  • 1 teaspoon ground cumin

  • 1 teaspoon ground coriander

  • Salt and black pepper to taste

For Garnish:

  • 1/2 cup crumbled feta cheese (optional)

  • 1/2 cup pitted Kalamata olives, sliced (optional)


  1. Rinse the lentils under cold running water and remove any debris. In a large saucepan, combine the lentils, water, and bay leaf. Bring to a boil, then reduce the heat and simmer for about 25-30 minutes, or until the lentils are tender but not mushy. Drain any excess water and discard the bay leaf.

  2. While the lentils are cooking, prepare the dressing. In a small bowl, whisk together the olive oil, lemon zest, lemon juice, minced garlic, ground cumin, ground coriander, salt, and black pepper. Set aside.

  3. In a large mixing bowl, combine the cooked lentils, chopped red onion, carrots, celery, red bell pepper, and fresh herbs (parsley, cilantro, and mint).

  4. Pour the dressing over the salad and toss everything together until well coated. Taste and adjust the seasoning with more salt and black pepper if needed.

  5. Allow the salad to sit for about 15-20 minutes to let the flavors meld together.

  6. Just before serving, you can garnish the lentil salad with crumbled feta cheese and sliced Kalamata olives if desired.

This Ottolenghi-inspired lentil salad is not only nutritious but also bursting with vibrant flavors. It can be served as a hearty side dish or a satisfying main course. Enjoy!

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