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4.89 from 9 votes

Turkish Lentil Salad

Turkish Lentil Salad with a honey mustard dressing. Easy and quick, ready in 7 minutes. Full of fiber, protein and vitamin K.
Course Salads
Cuisine Turkish, Vegan
Time 7 minutes
Prep Time 7 minutes
Total Time 7 minutes
Servings 2 people
Calories 438kcal


  • 1.5 cup brown lentils, cooked (1.5 cups = 1 can 15oz/400g)
  • 1 red onion
  • 1 handful parsley, fresh (dried will work in a push)
  • 3 tbsp olive oil
  • 1.5 tbsp vinegar (choose your favourite, all go well!)
  • 1.5 tbsp mustard
  • 1 tsp maple syrup (or honey for non-vegans)
  • 2 bell pepper, red (green and red)
  • salt and pepper to taste


  • Dice up the onion and cut the bell pepper into small pieces. Add both to a salad bowl.
  • Mix in the lentils (previously drained and rinsed; if you use dry lentils, cook according to package instructions first).
  • Rip up the parsley and add it to the bowl as well
  • Now in with the vinegar, olive oil, mustard, maple syrupsalt and pepper and stir it all nicely.
  • Have the salad with a slice of (whole grain) bread. Enjoy!


This salad is warmly recommended by Howie’s friend Max who found a similar recipe on Chefkoch.de
IF YOU LIKED THIS RECIPE: Max has a great eye for delicious recipes. If you haven’t yet, you need to check out the Chickpea Spinach Salad, probably my favourite salad recipe so far. If you are more into lentils, then try out this vegan Arugula Lentil Salad.
PREPARE FOR LUNCH: The ingredients should be enough for 2 big servings. So just store the other half in a container for tomorrow. It’s definitely filling enough to help you make it through the day.


Calories: 438kcal | Carbohydrates: 46g | Protein: 16g | Fat: 22g | Saturated Fat: 3g | Sodium: 140mg | Potassium: 885mg | Fiber: 16g | Sugar: 12g | Vitamin A: 3894IU | Vitamin C: 161mg | Calcium: 56mg | Iron: 6mg