Lentil Salad

Add a bright crunch to the table

Servings: 4

Pairs With Santa Margherita Pinot Grigio


  • 1 cup lentils

  • 3 cups salted water

  • 2 heads of mixed lettuce

  • 1 carrot

  • Mixed seeds (sesame, sunflower, flaxseed)

  • 1 tbsp of cumin powder

  • Extra virgin olive oil

  • Salt and pepper


  1. Add lentils and salted water to saucepan.
  2. Bring to a boil, cover tightly, reduce heat and simmer for 15-20 minutes until they are tender.
  3. Strain them and leave to cool.
  4. Wash the lettuce, discard the tough leaves and cut the tender ones into thin strips. Peel the carrots and cut them into julienne strips using a mandolin.
  5. Put the lentils and vegetables in a bowl. Add the mixed seeds and cumin. Add salt, pepper and oil to taste and mix well.
  6. Serve the cold salad as a main course or a side dish.

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