My fave lentil salad

Need some lunchspiration? I got you. This is a staple packed lunch of mine, absolutely jam-packed with protein, fibre and vitamins. It’s sweet, salty and beautiful, and easy to make in a big batch to last you a few days.


  • 150g cherry tomatoes
  • 1-2 carrots
  • 1/2 tsp. oregano
  • 1/2 tsp. cinnamon
  • 120g lentils
  • 1 tin of chickpeas
  • A small handful of olives
  • A small handful of raisins/sultanas
  • Juice of half a lemon
  • Olive oil


  • Heat the oven to gas mark 5/190’C. Halve your cherry tomatoes, and chop the carrot into a similar size to the tomatoes.
  • On a large baking tray, toss the tomatoes with the oregano and a little oil, and toss the carrots with the cinnamon and a little oil. Bake in the oven for 25 minutes.
  • 10 minutes before the veg is ready, drain your din of chickpeas and add to the baking tray to crisp up.
  • In the mean time, cook your lentils in boiling salted water. This takes about 15 minutes for the lentils I use, but the packet instructions should help you.
  • Once the lentils, veg, and chickpeas are cooked, chuck them all into a bowl with the olives (sliced), lemon juice, and a tbsp. of olive oil.
  • Mix well and eat up, or save for packed lunch.



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