Mediterranean Lentil and Olive Salad with Herbs
There are foods that carry whole landscapes in them, and olives are one of those. Briny, rich, a little sharp — they taste of sun-soaked coasts and slow afternoons. This lentil and olive salad is my go-to when I want that feeling of summer nourishment in a bowl, even on the greyest day. It’s hearty enough to stand alone for lunch, but works just as well alongside fish or grilled vegetables for dinner. The olives give depth, the lentils give grounding, and the herbs tie it all together with freshness.
Serves
4
Cook Time
Dietary
Soy-Free
Ingredients
- 250g puy lentils (or green lentils), rinsed
- 2 bay leaves
- 2 tablespoons olive oil
- 1 small red onion, finely chopped
- 2 garlic cloves, crushed
- 100g black olives (Kalamata are perfect), pitted and halved
- 1 roasted red pepper (from a jar or freshly roasted), sliced
- Juice of 1 lemon
- Zest of ½ lemon
- A handful fresh parsley, chopped
- A handful fresh mint, chopped
- Sea salt and black pepper, to taste
Method
Method
- Cook the lentils. Place lentils in a saucepan with bay leaves and cover with water. Simmer for 20–25 minutes until tender but holding their shape. Drain and discard the bay leaves.
- Sauté the base. Heat olive oil in a pan. Add onion and garlic, cooking gently until softened.
- Bring it together. Add the cooked lentils, olives, and roasted red pepper. Stir through lemon juice, zest, parsley, and mint.
- Season. Taste, then add salt and pepper as needed. Adjust with more lemon juice if you want extra brightness.
- Serve. Enjoy warm or at room temperature, with a drizzle of extra olive oil to finish.
A Wellness Note
Olives are rich in healthy fats and antioxidants, supporting heart and skin health. Paired with lentils, this dish offers plant-based protein, fibre, and steady energy — the perfect combination of grounding and uplifting.
It’s food that feels alive, food that reminds you of sunlight even when you’re far from it.
