Puy Lentil Salad

‘This is a great salad to have on standby; the lentils can last in the fridge for a few days. Simply add cabbage, lettuce and dressing when you’re ready to serve.’



  • 1 Cup Puy Lentils
  • 2 Celery Sticks
  • 1 Carrot
  • 1 Lemon Zest
  • 1 Garlic Clove
  • ½ tsp Deseeded Fresh Chilli- Diced
  • Puy Lentil Salad2 Tbsp White Wine
  • 2 Cups Chicken Stock
  • 1 Bay Leaf
  • ½ Cup Shredded Green Cabbage
  • ½ Cup Mix Leaf Lettuce


  • 2 Tbsp Soy Sauce
  • 1 Tbsp Lemon Juice
  • 1 Tbsp Rice Wine Vinegar
  • 2 Tbsp Olive Oil
  • 1 Tbsp Honey



  1. Prepare lentils ahead of time; bring chicken stock and white wine to boil, along with bay leaf. Cook for 10 minutes until al dente and set aside.
  2. Finely chop celery and carrot and sauté quickly in olive oil, add to lentils. Sauté and allow to cool.
  3. Add cooled lentil mix to chopped cabbage and mix leaf lettuce in a large salad bowl.
  4. Prepare salad dressing by mixing dressing ingredients together. Dress salad and serve. 

    This dish is delicious when served with with seared fresh salmon.

    Serves 2.



Recipe by Lizzie Carson from

Vknow Winebar and Restaurant

Fernhill, Queenstown, NZ.