Lentil Salad
By OcadoLife
Published on 30 April 2026
This vibrant Lentil Salad from food writer Eleanor Maidment is full of flavour and texture, budget-friendly and high in fibre. We’ve used green lentils here, as they generally include more fibre than red. Time and servings
12 minsTotal time
4Servings
10 minsPrep time
2 minsCooking time
Ingredients
- 1 small shallot, finely diced
- 1 fennel bulb, finely sliced, fronds reserved
- 2 limes, 1 zested, both juiced
- 180g asparagus
- 3 tbsp extra-virgin olive oil
- 1 tsp runny honey
- 3 (400g) tins green lentils in water, rinsed and well drained
- ½ (280g) jar grilled peppers antipasti, drained
- 130g feta, crumbled
Method
Step 1
Put the shallots and fennel in a bowl. Add the lime zest and half the juice with seasoning; toss to coat.Step 2
Blanch the asparagus in boiling water for 2 mins; drain and rinse briefly in cold water then roughly chop.Step 3
For the dressing, whisk the oil and honey with the remaining lime juice, and season to taste.Step 4
Toss the lentils and peppers through the fennel mix with half the dressing, and divide between four plates. Top with the asparagus, feta, remaining dressing, fennel fronds and a grind of black pepper. This is best eaten fresh, or it can be stored chilled in an airtight container for up to 2 days.