Lentil Salad
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This lentil salad is the sort of no-fuss side I like on a busy braai day: a couple of tins from the cupboard, fresh cucumber and tomatoes, and enough feta to give it a lovely salty bite. The lemon-and-mustard dressing soaks into the lentils rather than sitting at the bottom of the bowl, provided you drain them properly.
It is filling without being heavy, and the fresh crunch is especially welcome alongside smoky Lamb Sosaties or spicy Peri-Peri Chicken. It also fits happily next to Boerewors and Pap when you want something bright alongside the richer food.
For a head start, dress the lentils and onion the day before and refrigerate, keeping the vegetables, parsley and feta separate until serving day. In our South African heat, keep the salad at 4°C or colder, using a cooler box with ice packs for transport. Put out a small bowl and replenish it from the fridge; discard salad left unrefrigerated for more than 2 hours in total, or 1 hour when the temperature is above 32°C.
Tips & Techniques
- Drain thoroughly: Give the rinsed lentils a few minutes in the sieve. Excess water is the main reason this salad can taste bland.
- Keep the lentils intact: Fold rather than stir vigorously, especially if your tinned lentils are quite soft.
- Tame the onion: Letting it sit in the lemon dressing for 5 minutes takes the edge off without losing its crunch.
- Salt after the feta: Lentils and feta vary in saltiness between brands, so taste the finished salad before adding extra.
- Pack it cold: Chill the salad before putting it in a cooler box, and keep it away from raw braai meat and its juices.
Delicious Variations
- Dairy-free: Leave out the feta and add 60 g sliced, drained olives for a salty contrast; check the seasoning before adding more salt.
- Roasted pepper: Replace 125 g of the tomatoes with 125 g drained, chopped roasted red pepper for a sweeter, softer bite.
- Chilli kick: Add half a finely chopped fresh chilli to the dressing, tasting before adding more.
- Fresh mint: Replace 5 g of the parsley with chopped mint for a particularly good match with lamb.
Serving Suggestions
- With lamb: Serve alongside lamb chops or sosaties; the lemon dressing cuts through their richness.
- With chicken: Pair with peri-peri or lemon-and-herb chicken for a fresh contrast to the charred skin.
- On a full braai table: Allow 6 side portions, or stretch to 8 smaller helpings when there is also pap, bread and another salad.
- For lunch: Divide into 3 generous portions and serve with wholewheat bread for a meat-free meal.
Frequently Asked Questions (FAQs)
Q1: Can I make lentil salad the day before?
Yes. Mix the lentils, onion and dressing, then cover and refrigerate for up to 24 hours. Keep the chopped cucumber, tomatoes, parsley and feta in separate covered containers in the fridge, and fold them in on serving day for the best texture.
Q2: How long will leftovers keep?
Refrigerate promptly in a sealed container at 4°C or colder and eat within 3 days of preparation. The vegetables will soften and release some liquid, so toss gently before serving. Discard any salad that has exceeded 2 hours unrefrigerated in total, or 1 hour above 32°C; chilling it again does not make it safe.
Q3: Can I use dried lentils instead of tinned lentils?
Yes. Cook about 200 g dried brown or green lentils according to the packet instructions, usually simmering for 20–30 minutes, until tender but still holding their shape. Drain well and measure out approximately 480 g cooked lentils. Spread in a shallow container and refrigerate promptly to cool before mixing with the vegetables and feta. This adds cooking and cooling time to the recipe; red split lentils are too soft for this salad.
Q4: What can I use instead of Dijon mustard or honey?
Wholegrain mustard works in the same quantity as Dijon. Replace the honey with 5 ml maple syrup, or dissolve 2.5 ml sugar in the lemon juice. You can also leave out the sweetener if you prefer a sharper dressing.
Q5: How many people does this serve, and can I double it?
It serves 6 as a normal braai side, 8 as part of a generous spread, or 3 as a light main meal with bread. Double all the ingredients for 12 side portions, but add the salt gradually after tasting with the feta. Keep the second serving bowl refrigerated until needed.
In Summary
This lentil salad brings fresh crunch, lemony flavour and a little salty feta to the braai table with only 20 minutes of preparation. Use well-drained lentils, fold everything together gently and keep it chilled until you are ready to eat.
Recipe
Lentil Salad
A quick lentil salad with cucumber, tomatoes, feta and a lemon dressing that makes a fresh, filling side for a South African braai.
Ingredients
- 2 × 400 g tinstinned brown or green lentils (Rinsed and well drained; approximately 480 g drained weight in total)
- 250 gcucumber (Trimmed weight; cut into small dice, removing the watery seed core if necessary)
- 250 gcherry tomatoes (Halved, or quartered if large)
- 60 gred onion (About half a medium onion, finely diced)
- 100 gfeta (Drained and roughly crumbled)
- 15 gflat-leaf parsley (Leaves and tender stems, finely chopped)
- 30 mlolive oil
- 30 mlfresh lemon juice (Plus a little extra to taste)
- 5 mlDijon mustard
- 5 mlhoney (Balances the lemon without making the dressing sweet)
- 1.25 mlfine salt (Start with this amount and adjust after adding the feta)
- 1.25 mlground black pepper (Or to taste)
Equipment
- Fine-mesh sieve
- Chopping board and sharp knife
- Large mixing bowl and mixing spoon
- Measuring jug and spoons
Method
- 1
Tip the lentils into a sieve, rinse gently under cold running water and leave to drain while you prepare the vegetables. Shake the sieve gently to release trapped water; wet lentils will dilute the dressing.
- 2
Finely dice the red onion. In a large mixing bowl, stir together the lemon juice, mustard, honey, salt and pepper. Add the onion and leave for 5 minutes to soften its sharpness.
- 3
Meanwhile, dice the cucumber into roughly 1 cm pieces, halve the tomatoes and chop the parsley. If the cucumber has a very watery centre, scrape it out before dicing.
- 4
Stir the olive oil into the onion and lemon mixture until well combined. Add the drained lentils and gently toss so they are evenly coated.
- 5
Fold in the cucumber, tomatoes and parsley, then add the crumbled feta. Mix gently to keep the lentils intact and leave some distinct pieces of feta.
- 6
Taste a spoonful with a piece of feta before adding any more salt. Add a little extra lemon juice if needed, transfer to a serving dish and serve, or cover and refrigerate until the braai is ready. Give it a gentle toss before serving.
Nutrition (per serving, estimated)
- Calories
- 218 kcal
- Carbs
- 24 g
- Protein
- 12 g
- Fat
- 9 g
- Saturated fat
- 4 g
- Cholesterol
- 17 mg
- Sodium
- 512 mg
- Fibre
- 8 g
- Sugar
- 4 g
