Whole Red Lentil Salad


1 cup chopped red onion

1/2 cup chopped fresh parsley

2 garlic cloves (fined chopped) 

1 cup dried Wits End Humble Hurricane lentils (rinsed)

1 punnet of cherry tomatoes (halved)

1  lebanese cucumber (diced)

1/2-1 avocado (diced)

1 cup spinach leaves 

1/2 cup parsley 

Feta cheese/ Goats Feta to taste (I leave out of mine)

Pepper to taste

Balsamic vinaigrette:

1 tablespoon olive oil

1 tablespoon water

3 tablespoons balsamic vinegar

2 teaspoons Dijon mustard

1 garlic clove (finely chopped)


In a saucepan add onions, 2 gloves of garlic and 1/2 cup parsley. Add 2 1/2 cups of water and bring to boil.

Once boiling add lentils. Bring to the boil again, then simmer for 20-25 minutes. 

While this is simmering start on the vinaigrette. Add olive oil, balsamic, mustard, water and garlic to a small saucepan.

On a medium heat allow vinaigrette to simmer until it becomes a think consistency. Should take around 5 minutes. 

Allow to cool.

Once lentils have cooked, drain and place in a large salad bowl. Allow to cool for a few minutes.

Add tomatoes, cucumber, spinach, avocado and parsley. Toss through vinaigrette. 

You can accompany this salad with any protein for dinner or lunch! I accompanied mine with smoked trout and a small amount of greek yogurt on top. Left overs the next day were amazing also !

Enjoy !

Recipe supplied by Samantha Turner - The Seasonal Nutritionist