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green lentil salad in a plate

Green lentil salad

  • Author: Amélie
  • Prep Time: 20min
  • Cook Time: 20min
  • Total Time: 40min
  • Yield: 2 1x
  • Category: Sides
  • Method: Salad
  • Cuisine: Turkish
  • Diet: Vegetarian


A well-seasoned green lentil salad with a couple of veggies and orzo pasta. Perfect as a side for a BBQ or thrown quickly together for a healthy dinner.


  • 135g green lentils (2/3 cup)

  • 40g orzo pasta (3 tbsp)

  • 1 big tomato, peeled and seeded

  • 1 big spring onion

  • 2 medium size gherkins, or more according to taste

  • half a bunch of dill (6 long springs)

  • 2 tbsp olive oil

  • 1 tbsp red wine vinegar (I usually put 2 but taste first)


  1. Wash the lentils with cold water. Put them in a pot with 1L (4 cups) of cold water. Bring to the boil and cook for 10 min.


  2. Add the orzo pasta to the pot and continue cooking for 10 min. Taste, the lentils shouldn’t be completely soft.


  3. Drain everything in a mesh strainer, then wash with cold water to stop the cooking process. Put the lentils and orzo in a big salad bowl.


  4. Finely dice the tomato, spring onion, gherkins and dill. Add to the green lentil salad bowl and stir to combine.


  5. Add the olive oil and vinegar, season to taste. Mix, taste and adjust accordingly. Cover and keep in the fridge for at least 30 minutes before serving but the longer the better as the flavors will develop.


This green lentil salad can keep for 3 days in the fridge.


  • Serving Size: 1
  • Calories: 473
  • Fat: 15.6

Keywords: green lentil salad, lentil salad, mercimek salatası