• 1 cup dry green lentils (OR 2 ½ cups cooked lentils)
  • 1/2 red onion, finely chopped
  • 10 cherry or grape tomatoes, sliced
  • 1 celery stick, finely chopped
  • 1 small zucchini, washed and grated
  • 1 tbsp parsley, chopped
  • 1 tbsp basil, chopped
  • 1 large dried fig, finely chopped
  • 1 tbsp pumpkin seeds
  • 1 tbsp sunflower seeds
  • Zest of 1 lemon
  • Juice 1/2 lemon
  • 1/8 tsp sea salt
  • 1/8 tsp ground black pepper


  • 1 tsp wholegrain mustard
  • Juice 1/2 lemon
  • 1 tbsp red wine vinegar
  • 1 tsp agave syrup
  • 2 tbsp extra virgin olive oil
  • 1/8 tsp sea salt and 1/8 tsp pepper

Rinse and sort the lentils. Place them in a pan and top with two cups of water. Cover, bring to the boil and then reduce to a simmer for about 15-20 minutes until tender. Drain off the excess liquid. Set aside and allow to cool.
Put all the salad ingredients, including the lentils, into a large bowl and gently stir to incorporate the flavors.
Put all the dressing ingredients into a small bowl and whisk until everything is well incorporated.
Pour the dressing over the salad, and mix to combine.


Makes: 7 servings
Serving Size: 1/2 Cup

Calories 123
Fat 5g
Saturated Fat 0.7g
Polyunsaturated Fat 0.8g
Monounsaturated Fat 3.0g
Cholesterol 0mg
Sodium 67mg
Potassium 463mg
Carbohydrate 19g
Fiber 8g
Sugar 5g
Protein 7g