Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Sexy Lentil Salad Recipe
Not simply one other lentil salad….that is Can’t-Cease-Consuming-It delish. Made with inexperienced lentils, feta, tomatoes, cucumber and drizzled with a fantastic lemon salad dressing. Cooking the lentils in a easy flavoured broth slightly than simply water or marinating canned lentils within the dressing makes all of the distinction – you can be amazed!
“OMG! That Lentil Salad!”, my pal exclaimed as we stood shivering within the chilly, totally coated head to toe in waterproof gear, throwing toys into the water for our canines. Prancing out of the way in which of the spray of ice chilly water after they shook proper subsequent to us (the place else would they do it?), yelling at them in the event that they dared to leap up and contact us.
I realise it’s utterly ironic to be speaking a couple of lentil salad after I’m describing a freezing chilly winter day on the canine seashore, however I believe that’s a testomony as to how good this salad is – that my pal obtained so enthusiastic about it though we’re within the peak of winter and it ought to be all about soups and stews.
I actually hate blowing my very own horn, however really, I promise, that is not simply one other lentil salad. And there’s only one little factor I do otherwise that makes all of the distinction – cook dinner the lentils in flavoured liquid. 🙂 Nothing fancy right here, simply including some vegetable or chicken broth, some contemporary or dried herbs, garlic, lemon zest (the juice is used for the dressing) and a few floppy celery I discovered within the fridge.
Attempt it. You can be amazed. You’ll be able to eat it plain. Severely!
I made this recipe with dried lentils which is my most well-liked method as a result of it soaks up all of the flavour whereas cooking. However I’ve additionally included instructions for the best way to make canned lentils additional tasty – simply heat them up then drizzle with a little bit of dressing, go away to take in the flavour. Works a deal with!
I used to be truly considering making this recipe nearly the best way to make the tasty lentils, slightly than a salad recipe. However on the final minute, I couldn’t resist all that vibrant color and the general deliciousness of a lentil salad that may wipe away any unhealthy recollections you might have of tasteless, soggy lentil salads!
So whereas I’ve supplied the recipe for this complete salad, I’ve additionally added notes for different methods to make use of the flavoured lentils as a aspect and heat salads.
As for the title? Effectively, it took place after a prolonged, severe dialogue that went one thing like this (nonetheless on that freezing chilly winter day on the canine seashore):
Me: What ought to I name it?? Lentil Salad simply sounds so meh. Assume I can get away with calling it a SEXY Lentil Salad?
My pal: Sure!
And thus the title was born. 😉
Take pleasure in! – Johnsat xx
Ingredients
- 1 cup / 200g dried green lentils (or other lentils) (Note 1 for canned)
- 1 cup / 200g vegetable or chicken broth (or water + 1 bouillon cube, crumbled)
- 1 1/2 cups / 375 ml water
- 1 large garlic clove , smashed (Note 2)
- Lemon peel (about 1.5 x 5 cm / 3/4 x 2″)
- 1 bay leaf , dry or fresh
- 2 sprigs thyme , or 1/2 tsp dried thyme
- 1 rib celery , broken into 3 or 4 pieces (or just a handful of leafy fronds)
- 250 g / 8oz cherry tomatoes , halved or quartered (Note 3)
- 2 cucumbers , cut into quarters then diced
- 1 red onion , finely diced
- ¼ cup coriander / cilantro , finely chopped
- ¼ cup parsley , finely chopped
- 90 g / 3 oz feta , crumbled (or more!)
- 2 handfuls rocket / arugula lettuce (optional – bed for salad)
- 2 tsp lemon zest
- 2 tbsp lemon juice
- 1/3 cup / 85 ml extra virgin olive oil
- 1 tsp Dijon mustard
- 1 garlic clove , minced
- 1 tsp sugar, optional
- ½ tsp salt + black pepper
Instructions
- Place Lentil ingredients in a large saucepan over high heat. Bring to simmer then turn down to medium low. Cook for 20 minutes for firm (I like this) or 25 minutes for soft. DO NOT overcook and make it mushy!
- Drain in a colander, pick out celery etc. Rinse VERY quickly just to remove any grit coating the lentils (don’t want to rinse away flavour!). Set aside.
- Place Dressing ingredients in a jar, shake well.
- Place lentils, tomato, cucumber, onion, coriander, parsley and some of the feta in a large bowl. Pour over most of the Dressing, then toss.
- Place rocket lettuce on a serving platter. Pile salad on top. Drizzle over remaining Dressing and crumble over feta. Serve! (I like serving with pita bread to stuff it in)
Notes
1. This recipe can be made with any lentils except I don’t recommend red (gets too mushy, is good for curries and soups). My favourite is green because of the size and because it holds its shape well when cooked, making it perfect for salads. Adjust cook time to lentil type – start checking for doneness at 20 minutes.
CANNED LENTILS: Use 2 cans, drain and rinse, the microwave briefly until warmed through. Pour over some of the dressing (hot lentils soak up flavour better), stir then leave to marinate for 1 hr+ (even overnight is fine). Then proceed with recipe (no need to make extra Dressing).
2. Smashing Garlic: Makes it burst open to release flavour into the liquid but still easy to pick out. Just use the side of your knife and press down with your palm so the garlic bursts open, slip skin off and discard.
3. You could also use 3 tomatoes but make sure you deseed them i.e. scrape out and discard watery centre, then dice. Otherwise it will make the salad soggy.
4. STORAGE: A rare gem that truly keeps well for 2 days. Keep rocket lettuce separate because the Dressing will make it soggy. The less Dressing on the Lentil Salad = keeps better. It would keep for longer except I never keep raw garlic longer than 48 hours for safety reasons (can cause nasty food poisoning).
5. OTHER WAYS to use this way of cooking lentils:a) Warm side with more stuff: Start by sautéing crushed garlic, finely chopped onion, carrot and celery with oil in a saucepan, then add Lentil ingredients per recipe (skip the garlic and celery) and cook. Drain then serve warm as a terrific side.b) Warm meal: Follow a) then return to pot, stir through handfuls of baby or chopped spinach, top with fried runny yolk egg and burrata/yoghurt (something wet or salty), drizzle with olive oil, sprinkle with paprika and squeeze of lemon.c) Make a warm salad by adding roasted pumpkin or sweet potato.d) Make a thin omelette and put spoonfuls of this inside with other stuff like feta/cheese/tomatoes, roll up or fold omelette.
6. Nutrition per serving, assuming 4 servings.
Did You Make This Recipe?
How you went with my recipes? Tag me on Instagram at @PenciDesign.
Ingredients
- 1 cup / 200g dried green lentils (or other lentils) (Note 1 for canned)
- 1 cup / 200g vegetable or chicken broth (or water + 1 bouillon cube, crumbled)
- 1 1/2 cups / 375 ml water
- 1 large garlic clove , smashed (Note 2)
- Lemon peel (about 1.5 x 5 cm / 3/4 x 2″)
- 1 bay leaf , dry or fresh
- 2 sprigs thyme , or 1/2 tsp dried thyme
- 1 rib celery , broken into 3 or 4 pieces (or just a handful of leafy fronds)
- 250 g / 8oz cherry tomatoes , halved or quartered (Note 3)
- 2 cucumbers , cut into quarters then diced
- 1 red onion , finely diced
- ¼ cup coriander / cilantro , finely chopped
- ¼ cup parsley , finely chopped
- 90 g / 3 oz feta , crumbled (or more!)
- 2 handfuls rocket / arugula lettuce (optional – bed for salad)
- 2 tsp lemon zest
- 2 tbsp lemon juice
- 1/3 cup / 85 ml extra virgin olive oil
- 1 tsp Dijon mustard
- 1 garlic clove , minced
- 1 tsp sugar, optional
- ½ tsp salt + black pepper
Instructions
- Place Lentil ingredients in a large saucepan over high heat. Bring to simmer then turn down to medium low. Cook for 20 minutes for firm (I like this) or 25 minutes for soft. DO NOT overcook and make it mushy!
- Drain in a colander, pick out celery etc. Rinse VERY quickly just to remove any grit coating the lentils (don’t want to rinse away flavour!). Set aside.
- Place Dressing ingredients in a jar, shake well.
- Place lentils, tomato, cucumber, onion, coriander, parsley and some of the feta in a large bowl. Pour over most of the Dressing, then toss.
- Place rocket lettuce on a serving platter. Pile salad on top. Drizzle over remaining Dressing and crumble over feta. Serve! (I like serving with pita bread to stuff it in)
Notes
1. This recipe can be made with any lentils except I don’t recommend red (gets too mushy, is good for curries and soups). My favourite is green because of the size and because it holds its shape well when cooked, making it perfect for salads. Adjust cook time to lentil type – start checking for doneness at 20 minutes.
CANNED LENTILS: Use 2 cans, drain and rinse, the microwave briefly until warmed through. Pour over some of the dressing (hot lentils soak up flavour better), stir then leave to marinate for 1 hr+ (even overnight is fine). Then proceed with recipe (no need to make extra Dressing).
2. Smashing Garlic: Makes it burst open to release flavour into the liquid but still easy to pick out. Just use the side of your knife and press down with your palm so the garlic bursts open, slip skin off and discard.
3. You could also use 3 tomatoes but make sure you deseed them i.e. scrape out and discard watery centre, then dice. Otherwise it will make the salad soggy.
4. STORAGE: A rare gem that truly keeps well for 2 days. Keep rocket lettuce separate because the Dressing will make it soggy. The less Dressing on the Lentil Salad = keeps better. It would keep for longer except I never keep raw garlic longer than 48 hours for safety reasons (can cause nasty food poisoning).
5. OTHER WAYS to use this way of cooking lentils:a) Warm side with more stuff: Start by sautéing crushed garlic, finely chopped onion, carrot and celery with oil in a saucepan, then add Lentil ingredients per recipe (skip the garlic and celery) and cook. Drain then serve warm as a terrific side.b) Warm meal: Follow a) then return to pot, stir through handfuls of baby or chopped spinach, top with fried runny yolk egg and burrata/yoghurt (something wet or salty), drizzle with olive oil, sprinkle with paprika and squeeze of lemon.c) Make a warm salad by adding roasted pumpkin or sweet potato.d) Make a thin omelette and put spoonfuls of this inside with other stuff like feta/cheese/tomatoes, roll up or fold omelette.
6. Nutrition per serving, assuming 4 servings.
Did You Make This Recipe?
How you went with my recipes? Tag me on Instagram at @PenciDesign.
