Meal Planner

Summer lentil rasperry recipe


Raspberries are used as a dressing and kick to the salad and the avocado brings the creaminess. Remember to rinse the cooked lentils to bring back their shine.

Preparation time: 10 minutes

Cooking time: 25 minutes


Serves: 4 people

  • 1 pinch Black Pepper
  • 1 - Carrots
    thinly chopped
  • 2 tbsp Cider Vinegar
  • 2 cloves Garlic
  • 200 g Puy Lentils
    or green lentils, rinsed
  • 1 pinch Salt
  • 1 - Shallots
  • 1 - SuperValu Avocado
    ripe & crushed into small pieces
  • 1 pinch SuperValu Chilli Flakes
  • 1 tbsp SuperValu Extra Virgin Olive Oil
  • 1 tbsp SuperValu Fresh Chives
  • 50 g SuperValu Goodness Flaked Almonds
    toasted, optional
  • 200 g SuperValu Raspberries
  • 80 g SuperValu Rocket Leaves
    or mizuna leaves
  • 600 ml Vegetable Stock


  1. Place lentils and the vegetable stock in a large pan. Add the carrot, garlic and shallot and season well. Bring to the boil, reduce the heat to low and simmer for 20 minutes or until just tender and the liquid is almost absorbed. Rinse under cold water and drain. Transfer to a large bowl.
  2. In a pestle and mortar, crush about 5 raspberries with salt and pepper. Add the cider vinegar and the oil. Check the seasoning and drizzle over the lentil salad. Then, add the rest of the raspberries, chives, mizuna and the chopped avocado. Gently toss, cover and serve within 2 - 3 hours.

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