Warm lentil salad

Preparation time: 20 minutes Cooking time: 10 minutes Serves: 4


Courtesy of Bill Granger.


  • 1 teaspoon wholegrain mustard
  • 60ml (1/4 cup) extra virgin olive oil
  • 1 tablespoon red wine vinegar
  • 215g (1 cup) lentils du Puy, cooked to instructions on the packet and drained
  • 1/2 red onion, finely diced
  • 1 teaspoon chopped fresh tarragon
  • 1 teaspoon chopped fresh sage
  • 1 teaspoon finely chopped fresh flat-leaf (Italian) parsley
  • sea salt
  • freshly ground black pepper


Whisk the mustard, olive oil and vinegar together in a small bowl until combined. Combine the vinaigrette in a bowl with the warm lentils, red onions, herbs and salt and pepper.


Salad  · Main

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