Lentil Salad Recipe

A tasty lentil salad recipe for you to enjoy after you've been working in the garden, been swimming or hiking. After so much exercise you need something hearty.

You could serve this lentil salad as a first course or as a main vegetarian course with crusty bread. Alternatively serve it as a side dish with your favourite German recipe.

Don't forget to wash your lentils thoroughly as there may be small stones or sticks in them. Not tasty! I have chosen puy lentils for my recipe but you can use whichever lentils you have in your storecupboard. Make sure you don't overcook them as they will go all stodgy.


500g cherry tomatoes
250g puy lentils
fresh basil
1 garlic clove
3 tablespoons balsamic vinegar
4 tablespoons olive oil
salt and freshly ground pepper
200g leafy salad
200g mozzarella

For salad dressing:

6 tablespoons olive oil
3 tablespoons balsamic vinegar

Linsensalat mit Ofentomaten

Preheat the oven to 100 degrees C. Wash and cut the tomatoes in half. Lay them cut side up on a lined baking tray. Bake the tomatoes in the oven for 4 hours.

Fill a pan with water and cook the lentils until they just tender, but not too soft. Mix together the lentils, dried tomatoes, basil, pressed garlic and 3 tablespoons of each balsamic vinegar and olive oil.

Season with salt and pepper and leave to rest for about 5 minutes.

Make your salad dressing. Mix together 6 tablespoons olive oil and 3 tablespoons balsamic vinegar with salt and pepper. I make this in a jar so I can then shake it vigorously.

Prepare a bed of salad leaves in a bowl and arrange the lentils and tomatoes and finally the small pieces of mozzarella. Pour over the salad dressing.

Makes 4 servings.


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