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Turkish Lentil Salad

Course: Salads
Cuisine: Turkish, Vegan
Time: 7 minutes
Prep Time: 7 minutes
Total Time: 7 minutes
Servings: 2 people
Calories: 444kcal
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  • 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)
  • 2 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


  • 2 slice wholegrain bread


  • 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!


Calories: 444kcal | Carbohydrates: 57g | Protein: 19g | Fat: 16g | Saturated Fat: 2g | Sodium: 1414mg | Potassium: 949mg | Fiber: 17g | Sugar: 14g | Vitamin A: 3894IU | Vitamin C: 161mg | Calcium: 86mg | Iron: 7mg