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Lentil Orange Salad


This is how you make a fancy salad with lentils.

I have literally not had a bite of lentils since high school. The mushy, overcooked, flavourless lentils I had back then were awful, so I just figured I didn’t like them. But lentil meals have been popping up on menus in Amsterdam so I just couldn’t ignore the legume any more. I gave the green lentil a second chance and created a recipe with lentils and oranges. And it was a big hit! This salad is not mushy at all, but sweet with a bite! It even is my new go-to Thursday evening-salad. Let’s cook, it’s worth it!

lentil orange salad - Leonie Berkenbosch Fashion & Food- 01

Prep time: 35 minutes 


Serves 4

  • 1 1/4 cup (300 gr) green lentils
  • 5 oz (150 gr) silver beet
  • 4 spring onions
  • 2 oranges
  • 1 cup (100 gr) goat cheese
  • 6 radish
  • 1/4 bunch parsley
  • 1 stock cube
  • 3 Tbsp maple syrup
  • 1 Tbsp lemon juice
  • 3 Tbsp extra vierge olive oil
  • 1/2 tsp hot chili powder
  • 1/2 tsp curcuma
  • Salt and pepper
  • 2 Tbsp (30 gr) sunflower seeds
  • 2 Tbsp (30 gr) pumpkin seeds


  1. Rinse the lentils under cold water. Cook them with an vegetable stock tablet according to package directions. Drain, rinse with cold water and set aside.
  2. Chop the spring onions and parsley and slice the radishes thinly.
  3. Cut off the top and bottom of the orange. Slice off the peel and remove all of the pith. Remove the segments from the fruit.
  4. Heat a skillet with one Tbsp oil. Fry the spring onions on medium-high heat for 3 minutes, lower the heat and add the orange segments.
  5. Stir in the maple syrup, lemon juice, olive oil and season with chili powder, curcuma, salt and pepper.
  6. In a medium bowl, combine the lentils and orange mixture. Add the silver beet, parsley, radish. Crumble the goat cheese on top.
  7. Add the sunflower seeds and pumpkin seeds to the salad. Serve cold or lukewarm.



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