Lentil Salad with Coriander and Roasted Sesame


This lentil salad is one of my all time favourites! Mr. G and I developped the recipe for our very first cookbook – about gardeing on a window sill. Garlic, ginger, chilli and coriander not only provide a beautiful Asian aroma in this lentil salad, but they also offer many, many great nutrients and vital substances. And lentils of course are also super healthy, being so rich in plant proteins. Roasted sesame seeds give that certain extra. All in all, this lentil salad is highly healthy and vegan too. And it is easy to prepare, with inexpensive ingredients.

Red or brown lentils

Originally we have always used Puy lenses for this recipe. These small, brown lentils from France are particularly aromatic and rich in minerals. But you can also use other varieties. For the photo I simply mixed mountain lentils and red lentils – that gives a nice colour effect. But be careful: red lentils have a shorter cooking time, so cook the two kinds of lentils separately and mix them later for the lentil salad.


Lentil salad with coriander and sesame

For 4 persons

  • 400 g lentils
  • 100 g sesame
  • 2 organic lemons
  • 2 cloves of garlic
  • 1 walnut sized piece of ginger
  • 1-2 chillies
  • 1 bunch coriander
  • approx. 150 ml olive oil
  • 1 large handful of picking salad or rocket salad
  • salt

Bring the lentils to the boil in approx. 2 l salted water, then cook for 30 minutes at medium heat. In the meantime prepare the sauce: Grate the lemon zest, squeeze the juice. Peel and finely dice garlic and ginger, finely chop chilli and coriander. Mix everything with the lemon juice, season with salt and stir in the olive oil. Wash the salad, spin-dry and tear into bite-sized pieces. Roast sesame seeds in a pan without fat until they start to smell, stirring all the time.

Drain the lentils, mix with sesame seeds and the sauce, season to taste and arrange with the salad leaves. When preparing the lentil salad, be sure to season again just before serving – lentils soak up a lot of salt.


Lentils should be boiled until soft. It tastes better and makes them easier to digest. And: Add vinegar or lemon juice to lentil dishes only when they are almost cooked, otherwise cooking times will be longer.



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