Inspired living

Lentils and Greens with a Lemony Vinaigrette Recipe

Lentils and Greens with a Lemony Vinaigrette Recipe

Credit: Keira Rumble

This salad is the perfect main or side dish. It’s loaded with beautiful iron-boosting ingredients like lentils, almonds and greens, and dressed up with a divine lemon vinaigrette.

Serves: 4



  • 4 cloves garlic, finely diced
  • 1 whole red chilli, finely diced
  • 1 tbsp olive oil
  • 1 tin lentils, drained & rinsed
  • 1 bunch broccolini, cut into thirds
  • 150g green beans, ends trimmed
  • 2 sprigs spring onions, roughly chopped
  • ½ bunch coriander, roughly torn
  • ¼ cup toasted almonds, roughly chopped
  • 80g feta

  • Lemon Vinaigrette
  • 3–4 tbsp fresh lemon juice
  • ¼ cup olive oil
  • Pinch sea salt
  • Pinch cracked pepper
  • Zest ¼ lemon
  1. In a pan, sauté garlic and chilli in olive oil for 2 mins over low heat. Add lentils and coat with garlic and chilli.
  2. Blanch broccolini in boiling water until just cooked (approx. 3 mins), add green beans for 30 secs and then drain both, and place rinse with cold water to stop the cooking process.
  3. To make the vinaigrette, in a large bowl, add lemon juice and olive oil and whisk until nice and creamy. Add salt, pepper and zest and whisk some more.
  4. To the same bowl, add lentil mixture, herbs, beans and broccolini and toss in vinaigrette until coated. Add almonds and serve by sprinkling feta on top.


Keira Rumble

Keira Rumble is a self-confessed foodie, recipe developer, wellness whizz and owner of health-food business, Krumbled Foods.