Go Back

Creamy lentil salad

This creamy lentil salad is made with mayonnaise - I used vegan mayo. It’s a simple dish that can be served on a piece of toast for lunch, or you can serve it a side dish with grilled fish and meat. It’s also ideal on a buffet table at a party.
Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Resting Time 4 hours
Total Time 25 minutes
Servings: 4 people
Cuisine: Mid&East European
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 cup small brown lentils like Puy
  • 1 celery stick
  • 1 bay leaf
  • 2 Tbsp mayo vegan if needed
  • 2 tsp Dijon mustard
  • 3 cloves of roasted garlic or 1 raw
  • 1 large or 2 small gherkins
  • 3 spring onions
  • 2 Tbsp chopped parsley
  • 1 tsp apple cider vinegar
  • Salt& pepper

Method
 

  1. Put the lentils into a pan of cold water, add half of the celery and the bay leaf. Bring to the boil and cook for about 20 minutes until the lentils are tender. Drain, rinse and drain again. Discard the bay leaf and celery.
  2. Meanwhile, finely chop the gherkin, spring onion and the other half of the celery, then scatter them into a salad bowl. Add the mayo and mustard. Mix well.
  3. Add the drained and cooled lentils, toss, then stir in the parsley. Season to taste, then add the cider vinegar. Taste, adjust the seasoning, mustard and vinegar.
  4. Serve at room temperature.