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Black Lentil And Salsa Verde Salad

Black lentil and Salsa Verde Salad

What could be better than sitting out in the garden, in the evening sun enjoying a delicious, healthy and home cooked meal?

This recipe is high in protein and therefore great for metabolic balance and energy levels!

Serves 2


  • 100g dried black lentils or Puy lentils
  • 1 tsp rice vinegar
  • 20g sorrel herb
  • 10g mint
  • 10g coriander
  • 65 mls olive oil
  • Finely grated zest and juice of 1 lime
  • 5 or 10 baby tomatoes – chopped
  • 250g asparagus
  • Sea salt
  • Optional dressing (for relaxed or maintenance phase)
  • 120 mls goats milk yogurt or coconut yogurt
  • 10 g mint leaves
  • ¼ tsp paprika


  • Cook the lentils according to the packet instructions. When cooked add the rice vinegar and stir. Set aside.
  • Next make the salsa verde. Put the sorrel, mint, coriander, oil and lime juice into a food processor or blender and pulse until you get a chunky texture. Or you can chop and blend by hand.
  • Add the chopped tomatoes and combine these together and set aside.
  • Grill the asparagus (you may need a little oil to brush over) and heat until soft and striped with a dark charcoal line (if you prefer you can just steam the asparagus) but the grilling gives a lovely smoky flavour.)
  • To serve, put the lentils on a serving plate and season with sea salt; pile on the salsa verde-tomato mixture and add the asparagus on top with a final sprinkle of lime zest. If you want to add the dressing, then mix those ingredients together and serve in a separate bowl.


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