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Lentil Salad

A  delicious, healthy salad. Both filling and light, it is perfect as a side with poultry, or on it's own as a clean-eating meal


Preparation Time

15 minutes


Cooking time

35 mins







    • 1 cup of 'The Lentil Factory' green lentils
    • 3 cups water
    • 2 bay leaves
    • 2 Tbsp olive oil
    • 2 Tbsp lemon juice
    • 1 Tsp minced garlic
    • 1 Tbsp wholegrain mustard
    • Salt and pepper
    • dried thyme
    • ¾ cup of Crumbled feta
    • 1 cup of diced pumpkin (peeled) 
    • ½ red capsicum, cut small
    • 1 French shallot, sliced
    • 10 Baby beetroot
    • 1/2 punnet cherry tomatoes, halved
    • Mesclun/baby spinach lettuce mix




  • Preheat oven to 200 degrees Celsius
  • Spread baby beets  and pumpkin on tray. Coat with oil and place in oven for 25 mins or until roasted.
  • Rinse the lentils and then bring them to the boil with water and bay leaves.
  • Reduce to a simmer and cook for 20-25 minutes. 
  • Drain any excess water and remove bay leaves. Set aside
  • Mix oil, lemon juice, garlic, mustard and seasonings. Pour over warm lentils and mix through.
  • Put shallots in a saucepan with a bit of water and thyme and steam with the lid on for a few minutes. Add capsicum and continue steaming for a few more minutes. Add tomatoes and continue steaming just until the tomatoes are warm.
  • Season. Toss the steamed vegetables with the lettuce mix, feta and lentils.