Lentil Orange Salad

Serves 4 | prep. time 40 minutes


  • 1 ¼ cup (300 grams) green lentils
  • 5 oz (150 grams) silver beet
  • 4 spring onions
  • 2 oranges
  • 1 cup (100 grams) goat cheese
  • 6 radish
  • ½ bunch parsley
  • 1 stock cube
  • 3 tablespoons maple syrup
  • 1 tablespoons lemon juice
  • 3 tablespoons extra vierge olive oil
  • ½ teaspoon hot chili powder
  • ½ teaspoon curcuma
  • Salt and pepper
  • 2 tablespoons (30 gr) sunflower seeds
  • 2 tablespoons (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. Stir in the maple syrup, lemon juice, olive oil and season with chili powder, curcuma, salt and pepper.
  5. In a medium bowl, combine the lentils and orange mixture. Add the silver beet, parsley, radish. Crumble the goat cheese on top and add the sunflower seeds and pumpkin seeds to the salad. Serve cold or lukewarm.