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Warm Lentil Salad

Warm Lentil Salad

4rating out of 5

(201 reviews from our customers)

Prep Time

40 min



This wholesome warm lentil salad combines mineral-rich puy style lentils, protein-rich cannellini beans and a combination of Mediterranean vegetables in a punchy black olive dressing, creating something healthy yet comforting. Simply tear your mozzarella over the top and tuck in. Bellisimo!

Prep Time

40 min



What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

For 2 people (double for 4)
1 red onion
150g puy style lentils
1 tbsp dried oregano
30g black olives
125g fresh mozzarella †
125g cherry tomatoes
1 vegetable stock cube †
120g green beans
1 tin of cannellini beans
2 tbsp balsamic vinegar †
You Will Need
Olive oil, pepper, salt

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 red onion
  • 150g puy-style lentils
  • Italian dried oregano
  • 1 bag of pitted black olives (30g)
  • 125g mozzarella ball<span class="strong">†</span>
  • 125g cherry tomatoes
  • vegetable stock pot<span class="strong">†</span>
  • 120g trimmed fine green beans
  • 1 can of cannellini beans
  • 1 balsamic vinegar sachet (30ml)<span class="strong">†</span>
Typical Values per 100g per serving
Energy 510 kJ
121 kcal
2783 kJ
660 kcal
of which saturates
3.2 g
1.6 g
17.4 g
8.9 g
of which sugars
13.7 g
1.5 g
74.8 g
8 g
Fibre 4.8 g 26.3 g
Protein 8.2 g 44.6 g
Salt 0.59 g 3.21 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 red onion
red onion
150g puy-style lentils
puy-style lentils
Italian dried oregano
1 bag of pitted black olives (30g)
water, pitted black olives, salt, ferrous gluconate
125g mozzarella ball
pasteurised cows milk, salt, microbial rennet, citric acid
125g cherry tomatoes
cherry tomatoes
vegetable stock pot
water, carrots, leek, red bell pepper, celeriac (43%), glucose syrup, salt, yeast extract, palm fat, sugar, potassium chloride, parsley, vegetable juice concentrate (celery, carrots, leek, onions 09%), spices (celery seeds, lovage root, nutmeg, pepper) gelling agents: (xanthan gum, locust bean gum), flavourings, caramel syrup, maltodextrin
120g trimmed fine green beans
green beans (100%)
1 can of cannellini beans
cannellini beans, water, salt, ascorbic acid, calcium chloride
1 balsamic vinegar sachet (30ml)
wine vinegar(77%), concentrated grape must, potassium metabisulphite (sulphites)
  • Allergens highlighted by † (milk, celery, sulphites)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1 Warm Lentil Salad

Preheat the oven to 180°C/ 160°C (fan)/ 355°F/ Gas 4

Rinse the lentils in a sieve under the cold tap and place them in a large pot that's big enough to fit all the ingredients in (with a lid) with 500ml (800ml) of cold water

Bring to the boil on a high heat, when boiling, add the lid and cook for 20-25 min 

2 Warm Lentil Salad

Meanwhile, peel the onion(s) and cut them into 2cm wedges

Set 2 (4) of the wedges aside for step 3

Roughly seperate the leaves of the remaining wedges and place them on a non-stick baking tray (or use foil to avoid mess) 

Drizzle them with 1-2 tbsp of olive oil and season generously with salt - put them in the oven for 12-15 min or until cooked and starting to caramelise

3 Warm Lentil Salad

Meanwhile, dice the reserved red onion finely

Add it to a small bowl and pour the balsamic vinegar over

Leave the onion to marinade in the vinegar until step 8

4 Warm Lentil Salad

Boil a kettle for your stock in the next step

Top and tail the green beans and slice them in half widthways

Cut the cherry tomatoes in half

Chop the black olives roughly 

5 Warm Lentil Salad

Dissolve the stock cube(s) in 100ml (120ml) of boiled water and whisk to combine

Drain and rinse the cannellini beans 

Once the lentils are nearly tender drain them for the next step

6 Warm Lentil Salad

Return the drained lentils to their cooking pot and add the stock and green beans

Add a lid to the pan and cook for a further 5 min or until the beans are tender

Remove the lid, and add the cannellini beans, stirring to warm through for 3-4 min

7 Warm Lentil Salad

Remove the lentil pot from the heat and gently add the tomatoes, roast red onion, balsamic soaked red onion (don't drain), dried oregano, olives and 2 tbsp (4 tbsp) of olive oil

Season generously to your taste with salt and pepper and mix well


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Drain the mozzarella ball(s) and tear (or cut) into pieces

Serve the warm lentil salad in bowls and top each plate with pieces of mozzarella


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