“Taste far better than boiling: lentils cooked this way are ten times more delicious”
Lentils often get a bad rap — thought of as dull, gym-lunch fodder or bland canteen food. Rarely do they get to shine. But with a simple, inventive method from Andréa, ordinary lentils can become crunchy, fragrant and downright irresistible.
The trick that makes lentils sing
The idea is to roast cooked lentils in the oven after coating them with olive oil, soy sauce and a spice mix. Instead of the usual boiled, mushy texture, they turn crisp and golden. The result is a salad that feels light but is full of flavour — colourful, fresh and oddly comforting. It works as a light main or as a generous side, so it’s pretty versatile.
Gather your ingredients: 200g of red (coral) lentils, a little olive oil to coat, a tablespoon of soy sauce, a spice blend which could include curry, 20 pitted olives, two peppers (one red and one yellow), 250g of cherry tomatoes, a fresh cucumber, and a mixture of fresh herbs such as parsley, mint, and a spring onion.
The dressing that pulls it all together
No salad feels finished without a good dressing. This one mixes the creamy depth of four tablespoons of tahini, the sharpness from the juice of half a lemon, another tablespoon of soy sauce, one spoon of cider vinegar, and half a teaspoon of turmeric. Add a little hot water to reach a smooth, creamy texture.
All the elements balance each other out: cherry tomatoes give a juicy softness, cucumber brings a crisp bite, and sweet peppers add brightness. Olives lend a deeper note, while the tahini dressing brings everything together with a silky finish.
How to cook it and oven timings
Start by rinsing the lentils well, then cook them gently for ten minutes in boiling salted water, keeping them firm. Drain, then toss the lentils with olive oil, your chosen spices and soy sauce. Spread them out evenly on a baking tray.
Preheat the oven to 180°C. Roast the lentils for thirty minutes, giving them a gentle stir halfway through so they brown evenly. While they’re in the oven, chop your vegetables and whisk the dressing (tahini, lemon juice, vinegar, soy sauce and turmeric), thinning it with hot water as needed.
To finish, combine the roasted-crisp lentils with the chopped vegetables, fresh herbs and the dressing in a large salad bowl, and give everything a good mix.
A new take on lentils for everyone
As Andréa puts it, “It’s ten times better than lentils boiled in water!” And the recipe does breathe new life into lentils — adults and kids alike are likely to enjoy it. Even those who’ve long turned their noses up at lentils may be won over. Whether served as a main or a side, this dish is an eye-opener.
Give this a go and you might well forget any gloomy canteen memories — it’s a fresh addition to your cooking repertoire that’s both joyful and satisfying.