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Israeli salad with crispy lentils

Israeli salad with crispy lentils

Total Time
25 min
15 min
10 min
Made in minutes, this classic Mediterranean salad is deliciously refreshing. Canned lentils are an excellent cheap source of protein, and when baked, they add a lovely nutty crunch. Great served on its own or as a side to grilled chicken or tofu.


Lentils, canned, rinsed, drained

1 400g can

Lebanese cucumber

3 medium, chopped

Grape tomatoes

250 g, halved

Red onion

1 medium, finely chopped

Fresh flat-leaf parsley

¼ cup(s), chopped

Fresh mint

¼ cup(s), chopped

Olive oil

2 tbs

Lemon juice

2 tbs, fresh

Oil spray

2 x 3 second spray(s)


  1. Preheat oven to 200°C. Lightly spray a baking tray with oil.
  2. Pat lentils dry with paper towel, then spread over prepared tray in an even layer and lightly spray with oil. Bake for 10 minutes. Cool slightly.
  3. Combine remaining ingredients in a large bowl. Season with salt and pepper. Fold through lentils. Serve immediately.


TO REFRIGERATE: Store salad (without crispy lentils) in a reusable container for up to 2 days. Store crispy lentils in a separate reusable container and fold through salad just before serving to retain their nutty crunch.