The lentil salad that (curiously) made me love lentils

Recipes, Salads

Lentils. What comes to your mind when you think of lentils? Hippies? Farting? Legumes are not exactly the most sexy ingredients one must admit. And I didn’t have the best of an opinion about them either. Up until a while ago when I went to a café around the corner and I was starving. And all they had was a lentil salad. And it was gorgeous. So I will provide you with the recipe now.

This blog is called ‘The Healthy & the Tasty’, right? Me and Frieda, we believe that you have to include both aspects into your life. Healthy ingredients and tasty recipes. But lately I got a little side-tracked. Maybe it’s the cold season. All I want to make is stew and cake. Nothing wrong with that. But maybe it’s time for a fresh start. Five simple ingredients: black lentils, green cucumber, red radish, mint and a vinaigrette sauce. Could it get any more refreshing?

There’s many reasons to include legumes into your diet. Beans, chickpeas, lentils: They are a great and very inexpensive source of proteins (and thus a good alternative to meat and dairy). Besides, they include fibre and carbs which is why they make you feel nourished without feeling stuffed. What is more, you can easily prepare it for a couple of days and take it to work or uni in a lunch box. I know it’s scary, but maybe we should give lentils a chance.

Refreshing beluga salad


  • 250g beluga lentils
  • 5 baby cucumbers/ one big cucumber
  • 1 bunch of radishes
  • 2 handful of coarsely chopped parsley

For the honey and mustard vinaigrette:

  • 1 tsp honey
  • 1 tsp Dijon mustard
  • 3 tsp vinegar
  • 6 tsp rapeseed oil
  • sea salt and pepper
  • 2 tbsp finely chopped mint leaves


  1. Cook the lentils in 750 ml of unsalted water. This should take about 30 minutes. In the end, you’ve got to watch them closely to make sure they don’t become mushy.
  2. Meanwhile, wash and chop the vegetables and the herbs.
  3. Prepare the salad dressing by mixing the vinegar with the honey, the mustard and the mint. Whisk and season with salt and pepper. Then after a while, slowly add the rapeseed oil (still whisking) until the mix gets a creamy texture.
  4. Let the lentils chill for a while. Then mix the ingredients in a bowl or garnish each plate separately.

Tip: Swap the radishes for apples to get a completely different (yet equally stunning) taste


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