Cumin-Spiced Lentil Salad

  • 30 m


This meal, a tasty and healthful lentil salad with a hint of cumin, comes together fast. The earthy taste of lentils combines with the warmth of cumin to create a satisfying salad that can be served as a side or a light main course. It's flawless for a quick and healthy meal that is also an Inflammatory Bowl disease-friendly dish making it a perfect meal packed with nutrients and simple to digest.


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Step 1

In a medium saucepan, mix the rinsed lentils with enough water to cover them by about an inch. Bring the water to a boil, lower the heat to low, and simmer for 15-20 minutes or until the lentils are tender but still hold their shape. Remove any extra water and place aside.

Step 2

While the lentils are boiling, heat a dry skillet over medium heat. Add the bottom cumin to the skillet and toast it for 1-2 minutes until it becomes fragrant. Be careful not to burn it. Yank the skillet from heat and set aside.

Step 3

Whisk together the olive oil, toasted cumin, salt, and pepper in a small bowl to create the dressing.

Step 4

Combine the cooked lentils, chopped red onion, and split cherry tomatoes in a large mixing bowl. Stream the sauce over the salad and toss gently to coat everything evenly.

Step 5

Garnish the salad with fresh cilantro. Serve the Cumin-Spiced Lentil Salad at room temperature or chilled.

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