Lentil salad

Serves 50. Start soaking lentils the night before.


1.5kg dried whole lentils or moth beans (any sort)

500g green beans, chopped

500g frozen peas

3 red capsicum, diced (yellow or orange will add just as much colour and flavour)

2-3 tablespoons lemon juice

2 tablespoons paprika

Salt and pepper

2-4 tablespoons mixed herbs (or any fresh herbs)


  1. Soak the lentils overnight, then rinse.
  2. Cook them in boiling water for approximately 20 mins until cooked but not mushy.
  3. Drain and rinse again.
  4. Place in a large bowl.
  5. Steam the green beans and peas until just tender (don’t overcook)
  6. Mix everything together and adjust seasoning to taste.

Serve either warm or cold.

Any leftovers can be used as a base for lentil patties or soup the next day.


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