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Herbal Lentil Salad with Seaweed

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  • Author: The Green Creator
  • Cook Time: 10 mins
  • Total Time: 10 mins
  • Yield: 1-2 1x
  • Category: salad, starter, side dish, lunch, supper, dinner, snack,
  • Cuisine: vegan, plant-based, dairyfree, glutenfree, healthy


This Herbal Lentil Salad with Seaweed is an easy salad recipe. Without any added salt the toasted seaweed will give it that salty taste.


  • one cup (25 grams) fresh herbs such as parsley and/or coriander
  • 240 gram cooked (brown) lentils
  • 2 roasted seaweed (nori) sheets
  • 1 red bell pepper
  • 1/4 of a big cucumber
  • 1 avocado
  • 1/2 tablespoon of extra virgine olive oil
  • a dash of ground white peper
  • juice of 1 lemon (or half a lemon if you wish)


  1. If you are cooking your own lentils start with that. Cook the lentils according to the package instructions. Once done, set aside and let cool off.
  2. Wash and cut the red bell pepper and cucumber in little chunks. Toss all in a bowl and mix.
  3. Cut up the herbs by making a little bundle of it and run your knife through it. You can also use a kitchen scissor instead.
  4. Add the herbs to the bowl with the red bell pepper and cucumber.
  5. Cut the avocado in half and cut little squares in each side. Spoon in out and add it to the bowl as well.
  6. Add the brown lentils. If you use lentils from a jar/can rinse and drain very well.
  7. Add the lentils to the bowl with the lemon juice.
  8. Fold the nori sheets in 3 to 4 squars and tear them in little pieces. Add them to the salad.
  9. Add the oil and white pepper to the salad as well and toss together.
  10. Serve or put in a container with a lid in the fridge to save for later.