Mango Lentil Salad With Cilantro-Lime Dressing

One of the best things about salad is you can really try combining ingredients that you wouldn’t normally pair up, and it usually works wonderfully.  There was a time when my husband did all the cooking in our home, having a restaurant background, he just kind of fit the role.  He always came up with the best combinations of food, and I always asked, how did you think of that?  His response is, he likes these two foods, so why not pair them up?  Well, yesterday I had a perfectly ripe, juicy mango begging to be eaten, and I was really in the mood for a lentil salad.  So I cooked up some french lentils and started thinking up some awesome flavour combinations for this salad.  French lentils, also known as du Puy lentils, are really the best type of lentil to use in salads.  Green, brown, and red lentils are perfect in soups because they are soft and tend to fall apart, while du Puy lentils work better in salads than in soups and stews because they hold their shape really well when cooked properly.

Mango Lentil Salad

I find this salad very unique, with Indian flavours from the cumin and coriander, to Mexican flavours with the mango and lime.  All in all, a refreshing salad, with a great sustenance from the lentils.

Have you ever combined lentils with fruit in your salad? What did you think?

I wanted to add something funny, this morning as I was getting dressed, I actually found a french lentil in my hair.  It was a hippy moment, to say the least. ๐Ÿ™‚

Also, I am submitting this recipe to Canadian Lentils Recipe Revelations Challenge!  I would love if you would head over to their Pinterest page and either like/share/pin my post to help a fellow lentil-lovin’ girl out. ๐Ÿ™‚  Thanks so much!

Mango Lentil Salad

Mango Lentil Salad With Cilantro-Lime Dressing

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 4-6 servings


  • 1/2 cup dry du Puy lentils (about 2 cups cooked)
  • 1 mango, chopped
  • 1/2 red onion, chopped
  • 2 tablespoons cold pressed extra virgin olive oil
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • juice of 1 lime
  • 2 tablespoons chopped fresh cilantro leaves + more for garnish


  1. Put the lentils in a fine strainer and pick through them, discarding any bits of stone that may be present. Rinse under cold running water. Place in a pot and cover with 3-4 inches of water, bring to a boil, reduce to simmer. Check lentils after 15-20 minutes, they should have slight tooth, you want them al dente. Remove from heat, drain and place under cold running water to stop the cooking process. Once cooled slightly, combine the lentils with mango and onion in a large bowl.
  2. In a small jar or bowl, combine the olive oil, coriander, cumin, lime juice and cilantro leaves. Pour over the lentils, mango, and onion. Toss to combine. Garnish with some more cilantro leaves. Serve.

Mango Lentil Salad IMG_5223-2

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Summer Chickpea Salad with Chive Blossom Vinaigrette

Summer Chickpea Salad 

Hello all!  I hope you have been enjoying your summer.  It’s been beautiful in Montreal, and with the summer season being so short, I’ve been spending much less time behind the computer screen and more time camping, picnicking, playing in the park, and running through sprinklers with my boy.  So I hope you understand my slight absence from here. ๐Ÿ™‚  And I hope you’ve been eating great nonetheless!  We just came back from a week of camping (and a bit of indulging on vegan sausages and campfire marhsmallows) so we’re back on track and feeling great – energizing with green smoothies and plant-based, whole meals.  When we returned, my chive blossom vinegar that I’ve been working on was vibrant, aromatic and ready to be used!  If you’ve been following along on Instagram, you’ve probably seen the life cycle of the vinegar, starting off with chive flowers from the garden mixed with white wine vinegar and canned for a couple of weeks. The process is so simple, and then you are left with a delicious vinegar to add to your summer salads.  I just love the colour so much, too!

The first salad the chive blossom vinaigrette was paired with is this summer chickpea salad.  It’s probably one of the easiest salads you can whip up, and the ingredients are filled with protein and nutrients.  My son would not stop saying how delicious it was, so when your five year old is happy, I think it’s worth sharing. ๐Ÿ™‚

I’ll get straight to the vinegar recipe, and then the chickpea salad recipe below.  Enjoy, everyone, and have a happy Monday. 

I also wanted to mention that I have a great giveaway coming up for a bag of Organic Matcha Green Tea Powder by Kiss Me Organics.  I just received mine and I’ve been busy making smoothies and such and they were very generous in offering one lucky ready a free bag and free shipping as well (it’s sold exclusively on Amazon).  So, come back soon. ๐Ÿ™‚

Thank you for reading,

Sophia xx

Chive Blossom Vinegar IMG_5850 IMG_6501

Chive Blossom Vinegar
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  1. 2 cups chive blossoms, stems discarded
  2. 1 1/2 cups white wine vinegar
  1. Place the flowers in a large bowl of cold water and swish them around to remove any dirt or bugs. Pour the flowers into a colander and strain the excess water.
  2. Place the flowers into a mason jar. Pour the vinegar into the jar just enough to submerge the flowers. Place a small piece of parchment paper over the jar, then close the jar with the lid. You don't want the vinegar to come in contact with the metal as it will change the flavour of your vinegar.
  3. Allow the vinegar to steep for a minimum of 2 weeks, the longer the better. (The one pictured here was steeped for 1 month). Place the jar in a cool, dark place and allow it to brew.
  4. When the vinegar has brewed, pour it through a fine sieve into a glass bottle, and discard the flowers.
Love and Lentils
 Summer Chickpea Salad

Summer Chickpea Salad with Chive Blossom Vinaigrette
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  1. 1 - 19oz can organic chickpeas
  2. 4 lebanese cucumbers - chopped
  3. 2 small red bell peppers - chopped
  4. 1 tablespoon fresh dill
  5. 1 tablespoon shelled hemp seeds
  6. 1/4 cup pepita seeds
  7. Vinaigrette
  8. 1/4 cup extra virgin olive oil
  9. juice of half a lemon
  10. 4 tablespoons chive blossom vinegar (see recipe in post above)
  11. 1 tablespoon agave nectar
  12. 1/2 teaspoon sea salt
  13. 1/2 teaspoon freshly ground black pepper
  1. Pour all ingredients into a jar, cover, and shake vigorously to combine all ingredients.
Love and Lentils
Summer Chickpea Salad

Greek Lentil Salad

Greek Lentil Salad

Being Greek, I guess you can imagine I’ve had my fair share of Greek salads growing up.  I always loved the combination of fresh tomatoes, crunchy cucumbers, salty olives and creamy feta.  It’s a staple at my mom’s house even today.  Today I am giving this classic salad a twist, and combining it with lentils.  This boosts the protein content, and makes it a filling meal for lunch or dinner.


This meal went over really well with my son as well.  It’s funny, he started eating olives as a toddler and I found it a strange liking for a boy his age.  My father is from Kalamata, and he still has family living there, including his brother.  To this day, my family in Greece grows Kalamata olives and ships them to Canada for us.  We are so spoiled, because seriously, I have never tasted better quality cold-pressed extra virgin olive oil.  We love drizzling it on fresh vegetable salads!


This is a great summer salad that is really simple to whip up.  If you’re really short on time, you can use organic canned lentils instead of dried. It is essential, however, that you use fresh herbs! It gives great flavour to the feta and the rest of the salad.  I used garden oregano here, as my little garden is GROWING! Woohoo!

 You can also easily veganize this salad by either omitting the feta or making a plant-based feta such as this one from Happy Herbivore.

Greek Lentil Salad

Yield: 6-8 servings


  • 1 cup du Puy lentils
  • 1 pint grape or cherry tomatoes, halved
  • 1 English cucumber, sliced then halved
  • 1/2 cup kalamata olives, halved and pitted
  • 4 tablespoons chopped fresh oregano
  • 8 ounces organic feta cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 6 tablespoons extra virgin olive oil


  1. Place the lentils in a saucepan with 4 cups of water and bring to a boil. Reduce heat and simmer for approximately 20 minutes, or until lentils are tender. Strain and set aside to cool.
  2. In a large bowl, combine tomatoes, cucumber, olives, oregano, feta, salt, pepper, and cooled lentils. Top with olive oil. Stir gently to combine.
  3. Place in the refrigerator to chill before serving.

Greek Lentil Salad

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Potato & Grilled Corn Salad with Fresh Dill

IMG_5461-2 copy

Summer is pretty much in full swing in most parts, which means picnics, family bike rides, BBQs, and lots of dinners on the patio.  A popular summer salad which I was never really able to get behind is the traditional potato salad.  I just find it too heavy with mayo and much too creamy for my liking.  I do, however, love the idea of grilled corn, fresh dill and tangy mustard in my potato salad, and that’s just what I did to recreate this classic dish.  IMG_5441-2 We just planted our vegetable and herb garden last weekend.  I get so excited about this every year, digging up the dirt for our baby plants with my husband and nurturing them in the early mornings.  It’s such an amazing thing to do if you have the green space.  I really really do not have a green thumb (as my indoor plants can attest to), and we’ve had success every summer over the last three years.  If I can do it, you can, too. ๐Ÿ™‚ This year we planted red and yellow cherry tomatoes, big beef tomatoes, Lebanese cucumbers, jalapeรฑos, purple and red bell peppers, and romaine hearts.  In our herb garden we have chives, basil, thai basil, oregano, cilantro, and fresh dill.  There’s really no better feeling than going right into your backyard to cut fresh herbs at the moment you need them.  So, that’s what I did for this salad, and coming from a potato salad loving hubby, this statement was a big one: “This is the best potato salad I’ve ever had. Totally. The best.” ๐Ÿ™‚ vegan potato salad

Potato & Grilled Corn Salad with Fresh Dill

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Yield: Makes 6-8 servings


  • 4 organic cobs of corn, husked
  • 2 pounds small white potatoes, washed
  • 3 green onions, sliced
  • 2 tablespoons dijon mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup white wine vinegar
  • 2 tablespoons chopped fresh dill


  1. Place corn on grill over medium-high heat. Grill until tender and slightly charred, about 10 minutes.
  2. Remove from heat, let cool slightly before handling, then cut off kernels using a sharp knife. Place into a large bowl.
  3. In a large saucepan of boiling salted water, cook the potatoes until tender, about 15 minutes. Drain and slice in half. Add to the bowl of corn, along with green onions, mustard, salt, pepper, vinegar and dill. Toss all to combine well.
  4. Serve and enjoy!

This recipe makes for excellent leftovers, and it’s so easy to whip up to bring along to a lunch or dinner party.  It won’t leave anyone feeling weighed down by heavy mayo, and you can proudly say it’s vegan! If you’re new to Love and Lentils, hello ๐Ÿ™‚ and thank you for being here – feel free to join me on Facebook, Instagram, and Twitter! Thanks so much for reading, sophia   

Recipe Revelations Challenge – Best In Salad Winner!

Weeeeee! I’m so excited.  My day has been made, and it’s thanks to all of you who loved the recipe and voted!  I recently entered the Canadian Lentils Recipe Revelations Challenge, and today I got the amazing news that my Sweet Lentil Salad & Greens won Best in Salad category.  I am elated!  We seriously love this salad in my home, and I am so happy to see so many of you do as well.  

Of course, I want to share a piece of my joy and gift with you, so I am hosting a giveaway!  Woot woot!

Enter below for your chance of winning a $25 Amazon Gift Card.  This contest is open to everyone, worldwide and ends next Friday!

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Thank you so much everyone, and please, do try this recipe, it’s a winner!

Sophia xx

Sweet Lentil Salad & Greens