Lentil and olive salad

Lentil and olive salad.jpg

This beautiful, herbal salad looks spectacular when made with small green lentils de Puy, which retain their shape and texture well. If not available, then use regular green or brown lentils, which cook for slightly less time. This makes a good side dish with grilled fish or chicken.
Serves:  6 to 8



  • 2 cups lentils de Puy
  • 6 cups of water
  • 1 onion, coarsely chopped
  • 2 cloves garlic
  • 2 slices lemon
  • 1 bay leaf
  • 4 sprigs thyme
  • 1 dried red chili pepper
  • Salt and freshly ground pepper


  • 1 cup chopped green olives
  • ½ cup chopped green onions
  • ½ cup chopped fresh mint
  • ½ cup chopped parsley
  • ½ cup olive oil
  • ¼ cup lemon juice


Place lentils in a pot with water, onion, garlic cloves, lemon, bay leaf, thyme and chili pepper. Bring to boil, reduce heat, cover and simmer for 30 to 40 minutes or until lentils are softened. Drain well and discard garlic, lemon, bay leaf, thyme and chili. Season with salt and pepper

Whisk together olives, onions, mint, parsley, olive oil and lemon juice. Season with salt and pepper.

Stir into lentils while they are still hot. Cool.