Lentil salsa | GRUNDIG - Respect Food
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Lentil salsa

Lentils are either a hit or a miss: you either cook just enough, or far too many.

When you boil them for that delicious lentil soup or Indian style daal, what do you do with the rest? Instead of throwing them away, make this easy lentil salsa.

Serve with fresh vegetable sticks or crackers, or even as an appetizer! You can use any type of leftover lentils, so you can stop your lentils from becoming food waste.

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20 Min.


Serves 8-10
250g boiled/steamed lentils, chilled
100g feta cheese, crumbled
6 cherry or roma tomatoes, diced
8 basil leaves, chopped
1 ½ garlic cloves, minced
1 ½ tbsp sea salt
1 tbsp balsamic vinegar
2 tbsp olive oil
1 tsp lemon juice
1 tsp dried oregano
1 tsp dried basil
Pepper to taste


Put the diced tomatoes and chopped basil leaves in a glass bowl.

Add minced garlic.

Add the balsamic vinegar.

Add olive oil.

Drizzle the lemon juice over the mixture.

Add the dried oregano and basil.

Add in the lentils and feta.

Add salt and pepper to taste and mix gently.

Refrigerate, serve and enjoy.