Lentil Tomato Salad

Dietician Amit Shah


  • ½ Onion – sliced thinly (Lacchas)
  • ½ Tbsp Vinegar
  • 1 Tsp Salt
  • 100 Gms Lentils (Saboot Masoor/Split Peas/Green Lentils)
  • ½ Garlic Clove – Crushed
  • 1 Tbsp Chopped Chives /Parsley/Coriander
  • 1 Tbsp Chopped Dill
  • ½ Tbsp Black Pepper

For Oven Dried tomatoes

  • 2-3 Plum Ripe Tomatoes
  • 1 Rosemary Sprig + 1 Thyme Sprig + 1 Oregano Sprig OR Mixed Dried Italian Herbs
  • 1 Tbsp Olive Oil
  • 1 Tbsp Balsamic Vinegar/Pomegranate Juice


  • Start by making Oven Dried tomatoes – Preheat the over to 130C
  • Quarter the tomatoes vertically and place skin side down on a baking sheet/Tray
  • Drizzle the olive oil and balsamic vinegar/pomegranate Juice
  • Arrange the herb sprigs over them or sprinkle dried herbs
  • Slow roast for 20-30 mins or until semi dried. Discard the herbs and allow the tomatoes to cool.
  • Place the thinly sliced Onion in a medium bowl, pour over the vinegar and sprinkle the salt – Let it marinate for a few mins.
  • Place the lentils in a pan of boiling water and cook for 20 mins or until the lentils have a bite – Be careful to not overcook as we need them sturdy and not mushy.
  • Drain and sieve them and while still warm, add to the sliced onion.
  • Also add the olive oil, garlic and some black pepper – Stir to mix and leave aside to cool.
  • Once done, add the herbs and gently mix them together.
  • Plate the Oven dried tomatoes and pile the lentils in the centre – A little bit of Feta Cheese can be added to amp up the dish.
  • Drizzle lemon juice before serving.