• 3 beans lentils salad 800

3 Beans and Lentils Salad [vegan]

This Beans and Lentils salad uses fresh seasonal peas and broadbeans.

The addition of tomatoes and red peppers adds colour while the herbs and lemon dressing brings out the flavours.

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  • 1. Heat salted water in a pan. Throw in the lentils until cooked but still firm (around 15mins). Drain when cooked. Place in a bowl with 2 Tbsp of rice vinegar. Toss well and leave to cool down.
  • 2. Heat salted water in a large pan. When boiling add broadbeans for 2 mins and then add the peas for another 2mins. Drain broadbeans and peas. Leave to cool down.
  • 3. In a salad bowl add red pepper cut in 1 cm (0.4 inch) dices. Add finely chopped onion. Add cherry tomatoes cut in half and drained chickpeas. Add lentils, peas and broadbeans. Mix well.
  • 4. Make the dressing in another bowl by mixing garlic, olive oil, lemon juice, mustard.
  • 5. Add dressing to salad and mix well. Add shredded basil and mint. Season to taste. Mix well.
  • 6. Keep covered and refrigerated until ready to serve.

About Chef


A food enthusiast, Annabelle Randles loves cooking all type of cuisines and experimenting with flavours, herbs and spices. French carnivore by birth she is now a flexitarian and truly enjoying ...