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  • Prep
    25 min
  • Total
    25 min
  • Servings

Lentil Salad with Plum and Hazelnuts


540 ml (1 can) lentils, rinsed and drained

45 ml (3 tbsp) chopped parsley

10 ml (2 tsp) Dijon mustard

60 ml (4 tbsp) olive oil

30 ml (2 tbsp) red wine vinegar

Freshly ground salt and pepper, to taste

2 Belgian endives, leaves separated

500 ml (2 cups) cherry tomatoes, halved

225 g (1/2 lb) small plums, pitted and sliced

200 g (1 container) Saputo Fetos cheese, coarsely crumbled

180 ml (3/4 cup) toasted hazelnuts, coarsely crushed

30 ml (2 tbsp) honey

Olive oil, sufficient quantity


  1. In a bowl, combine the lentils, parsley, mustard, oil, vinegar, salt and pepper. Mix well, cover and refrigerate for 24 hours.
  2. Arrange the endive leaves on a large plate and scatter the tomatoes, plums, and Fetos cheese over them. Top with the lentil mixture. Sprinkle with hazelnuts and drizzle with honey and a little oil.
  3. Serve promptly.