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Green Lentil Summer Salad



0 portion(s)

  • 400 grams French Du-Puy Lentils, (small green lentils)
  • 1 litres water
  • 140 grams Dried currants
  • 1 red onion (small), diced by hand or chopped coarsley in Tm
  • 50 grams baby capers, (I use 1 small jar drained of Sandhurst Baby Capers in wine vinegar)
  • 200 grams baby spinach and rocket mix
  • 180 grams feta cheese, cubed
  • 50 grams apple cider vinegar
  • 1 level tablespoon Maple syrup
  • 1 level teaspoon mustard, (seeded variety works well)
  • 60 grams cold pressed extra virgin olive oil
  • 1/2 teaspoon ground cumin
  • 1/2 tablespoon ground turmeric
  • 1/2 teaspoon ground coriander seeds
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground cayenne pepper, (leave out if you don't want the heat)
  • 1 teaspoon fine sea salt
  • 2 teaspoon pepper

Recipe's preparation

  1. 1. Weigh the lentils into the steaming basket. Then rinse them well under running water.

    2. Add 1L of water into the TM Bowl and add the basket with rinsed lentils back into the TM bowl. Cook for 15 minutes at 100°C on speed 4.


    3. While the lentils are cooking, cut the red onion and place into a bowl. Add the currants and capers.


    4. Also, collect all the dressing ingredients, in preparation for making the dressing once the lentils are cooked.


    5. Once the cooking time has passed, open the lid and stir the lentils. Cook for a further 5 minutes at 100°C speed 4. Check that the lentils are cooked. You don’t want to overcook the lentils so they loose their shape. The lentils should still taste ‘al dente’, soft but retain a slight firmness.


    6. Run the cooked lentils under cold water for a few seconds to stop the cooking process and set aside to drain.


    7. Wash the TM bowl and slightly dry it. Add all the dressing ingredients to the TM bowl and blend for 30 seconds on speed 4.


    8. Add the slightly cooled lentils to the currant/onion and caper bowl and mix through with the dressing. Put this mixture in the fridge for at 1 hour to let the flavours develop through the lentils.


    9. This mixture can be kept in the fridge for up to 3 days and used as required.


    10. When ready to serve add the baby spinach leaves, rocket and feta cubed and toss with the lentil mix.







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The lentil mix can be used as a wrap or sandwich filling.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Add a comment
  • This salad is epic. a perfect mix between a green...

    Submitted by birteotto on 24. October 2019 - 16:05.

    This salad is epic. Smile a perfect mix between a green and a legume!

    the dressing is really nice and tasty.

    it made sooo much salad tmrc_emoticons.) i used 2 cups of uncooked lentils.

    thanks for sharing

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