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Lentil and Cranberry Salad

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

Time 15 Minutes
Skill Level Easy

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)

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.