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Summer Lentil Salad

Seasonal Fruit Bowl with Mango Vinaigrette

Image source: Tall Tree


  • Green Lentils (1 cup)

  • Vegetable Broth (1 cup)

  • Garlic, smashed (1 clove)

  • Lemon, juiced (1/2 pc)

  • Bay Leaf, (1 pc)

  • Celery (1 rib with leaves)

  • Cherry Tomatoes, halved (1 cup)

  • Cucumbers, diced (2 pcs)

  • Onion, diced (1 small pc)

  • Coriander, chopped (1/4 cup)

  • Parsley, chopped (1/4 cup)

  • Feta Cheese, crumbled (1/2 cup)

  • Lemon Oil Dressing, to taste

  • Salt, to taste

  • Black Pepper, to taste

: available in Tall Tree Organic Subscription


Serves 2

  1. Place the lentils, broth, garlic, lemon juice and wedge, bay leaf, celery in a saucepan and add about 1.5 cups of water and proceed to cook the lentils by bringing to a boil and then cooking on medium to low heat for about 20 minutes so that the lentils are cooked but firm and not mushy. Drain in a colander and pick out everything except the lentils and set the lentils aside.

  2. Assemble the lentils, cherry tomatoes, cucumbers, onions, coriander, parsley and feta along with the lemon oil dressing in a salad bowl adding salt and pepper to taste.

  3. Top with more crumbled feta and serve!

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