lentilles en Salade

Preparation info

  • Serves


    • Difficulty


    • Ready in

      45 min

Appears in

The French Market

The French Market

By Joanne Harris and Fran Warde

Published 2005

  • About

Lemon, oil and fresh herbs give a delicate summery flavour to this tomato and lentil salad, delicious on its own or as an excellent accompaniment to grilled fish or chicken.


  • 300 g Puy lentils
  • 6 large tomatoes
  • 2 courgettes
  • 200 g sorrel leaves
  • 4 tbsp olive oil
  • 1 clove of garlic, crushed, peeled and chopped
  • sea salt
  • freshly ground black pepper
  • juice of 1 lemon


    Simmer the lentils in a pan of water for 20 minutes. Peel the tomatoes after plunging them into boiling water for a few seconds. Chop roughly and place in a mixing bowl. Grate the courgettes and shred the sorrel; add to the tomatoes along with the olive oil, garlic, seasoning and lemon juice. Mix well. Drain the lentils, add to the other vegetables, mix well and serve warm or cold.