Lentil salad with capers

I am absolutely in love with lentils! I use them in salads, soups, as a side dish, as a main course, as often as I can. This salad I eat for lunch or as a side dish.


Lentil salad:

  • 5 dl Puy lentils, boil for 15-20 mins. Check after 15 mins. They must be ‘al dente’. Rinse to stop cooking process, but keep warm
  • 1 red onion, diced
  • 2,5 dl dried, cranberries, currants, yellow raisins, a mix or one of them, chopped
  • 0,5-1 dl good quality capers, chopped if large

If you stop here, and mix in the dressing, it will keep in the fridge for a few days. The rest you mix in just before serving.

  • flat leaf parsley
  • rucola or other salad types
  • sprouts, cress


  • Walnuts, chopped
  • seeds or nuts
  • Goats- or blue cheese
  • Fresh coreander or basil
  • Crispy seasonal veggies
  • A crispy apple, cut in small pieces


  • 1/3 cup good quality extra virgin olive oil
  • 1/4 cup apple cider vinegar
  • 1 Tbsp. maple syrup
  • 1 Tbsp. Colemans mustard
  • 2 tsp. Maldon salt
  • 2 tsp. pepper
  • 1 tsp. ground cumin
  • 1/2 tsp. ground coriander
  • ½ tsp ground cardamom
  • 1/4 tsp. cayenne pepper
  • ¼ tsp. ground cloves
  • 1/4 tsp. freshly grated nutmeg
  • ¼ tsp. ground cinnamon

passion_for _lime



Try to use the best quality ingredients you can find. These capers are lovely!




Source: This recipe was inspired by one of my favourite bloggers: Sarah Britton

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