Lentil and Cranberry Salad

Tangy filling salad which would work well with leafy greens or vegetables. Recipe kindly provided by Kaye.

Lunch
Easy
Time 15 Minutes
Skill Level Easy
On this page

Ingredients List

Serves 4
  • 250 g puy lentils
  • 750 ml vegetable stock
  • 1 medium carrot (finely chopped)
  • 2 sticks celery (finely chopped)
  • 1 large courgette (finely chopped)
  • 75 g cranberries (dried)
  • 2 tbsp extra virgin olive oil
  • 1 tbsp balsamic vinegar
  • 2 cloves garlic (adjust quantity to taste)
  • 2 tsp honey
  • 0.5 tsp salt and pepper (freshly ground)
Metric - US Imperial

Instructions

  1. Rinse the lentils in a sieve, then put them in a saucepan and pour on the hot stock.
  2. Bring to the boil, then reduce the heat and cook gently for 15 minutes.
  3. Add the chopped vegetables and cook a further five minutes or so, until the lentils are tender.
  4. Put the dressing ingredients in a jar and shake well.
  5. Adjust the seasonings.
  6. Combine the drained lentils and vegetables, cranberries, parsley and dressing in a large bowl.
  7. Mix well.
  8. Cover and chill.