Letlhodi/lentil salad

Letlhodi/lentil salad

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  • 1 cup letlhodi/lentils you can use green or brown
  • 1 ½ T tablespoon of cubed yellow peppers
  • 1 ½ T red onion, chopped
  • 5 large cherry tomatoes, halved
  • 2 spinach leaves
  • 2 rocket leaves
  • 1 t parsley, chopped
  • 2 chard leaves
  • 6 cups vegetable stock liquid
  • Pinch of salt and black pepper optional to correct seasoning
  • For the dressing:
  • 1 clove garlic, minced
  • 1 T honey
  • 3 T canola oil
  • ½ t dried mixed herbs
  • 1 ½ T apple cider vinegar

Cooking Instructions

1. In a jar combine all dressing ingredients, put a lid on tighter and shake well. Let the dressing rest few hours for flavours to blend well. The dressing can be kept for 1-2 weeks in a refrigerator. Also shake well before use.

2. In a small bowl wash lentils with cold tap water. Bring the vegetable stock to boil add lentils and let it boil for about 10-12 minutes. Be careful to not overcook it coz it will be mash for salad. Drain the remaining stock and set lentils aside to cool.

3. In a serving plate or bowl spoon lentils in, on top of lentils sprinkle yellow peppers cubes, halved cherry tomatoes, red onion on the plate sides arrange or put according to your desire, chard, baby spinach, rocket and dill.

4. Scramble feta cheese on top. Shake salad dressing. Dress the salad and mix well. Enjoy

This is an extract from Life on a Salad by Ompelege Moreosele.

Find more salad recipes here.

Ompelege Moreosele Recipe by: Ompelege Moreosele
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Ompelege Moreosele is a cookbook author, recipe developer and food writer from Botswana. She is a columnist for the Midweek Sun newspaper, the host of a cooking show and the owner of Food is Life, a company offering consulting services, cooking classes, food styling and menu development, amongst other things. She is currently working on her second cookbook.

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