Lentils and Veggie salad

  • Servings: 4
  • Difficulty: Easy
  • Print


  • 1 can brown lentils, 400gms
  • 1 can butter beans, 400gms
  • 1 large red pepper, finely diced
  • 3 spring onions, finely chopped
  • 1 large zucchini, julienned and finely chopped
  • 2 red birds eye chillies, deseeded and finely chopped (optional)
  • Big handful sultanas
  • Couple handful almonds, pan roasted and roughly chopped
  • Salt and pepper to taste


  • 1/3 cup mayo (or greek yoghurt)
  • 2/3 cup greek yoghurt
  • 3 tspns mild curry powder
  • 3 tspns chilli jam/mango chutney (or sweet chilli sauce in a pinch)


  1. Combine mayo and greek yoghurt and whisk lightly.
  2. Add curry powder, 1tspn at a time, and whisk till combined.
  3. Add chilli jam (or mango chutney or sweet chilli sauce) and combine. Refrigerate until veggies are prepared.
  4. Drain the lentils and beans
  5. Chop vegetables and chillies and add to a big bowl. Add lentils and beans. Throw in the raisins. Add dressing. Add generous amount of cracked pepper. A pinch of salt if needed. Give everything a good mix. Sprinkle with lots of chopped almonds.
  6. Enjoy!

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