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Lentil salad
  • 400g can lentils, drained, rinsed
  • ½ small red onion, thinly sliced
  • 1 medium tomato, chopped
  • 2 spring onions (shallots), thinly sliced
  • ½ medium red capsicum, chopped
  • 1 small red chilli, deseeded, finely chopped
  • 1 tablespoon walnuts, chopped
  • 1 tablespoon lime juice
  • 2 teaspoons fish sauce
  1. Place lentils, onion, tomato, spring onions, capsicum and chilli in large bowl.
  2. Mix lime juice and fish sauce together in small bowl and drizzle over ingredients in large bowl.
  3. Toss to combine and top with walnuts to serve.


  • Replace canned lentils with another type of canned beans e.g. kidney, cannellini, three bean mix
  • Place leftovers on a small wholegrain pita bread to make a wrap or as a topping for baked potatoes.
  • Serve in lettuce leaf and top with crumbled ricotta or feta for a more substantial serve.

Storage Suggestions

Can be kept in the refrigerator for up to 3 days.

Equipment List

  • Can opener
  • Chopping board
  • Large knife
  • Small bowl
  • Large bowl

Nutrition Information

208g Quantity per serving Quantity per 100g
Energy 789kJ 380kJ
Protein 12.0g 5.8g
Fat, total 3.0g 1.4g
— Saturated 0.2g 0.1g
Carbohydrate 23.8g 11.5g
— Sugars 4.5g 2.2g
Fibre 7.5g 3.6g
Sodium 554mg 267mg