Gordon Ramsay’s lentil salad is hearty, colourful and built to feed a crowd. Puy lentils get tossed with roasted peppers, courgettes, sunblush tomatoes, avocado and fresh herbs. Serves 6 to 8 and works as both veg and carb in one bowl.
In the Cooking for Crowds chapter of his Ultimate Cookery Course, he suggests pairing it with “a lemony roast chicken or butterflied leg of lamb.” He uses Puy lentils across four books because they hold their shape where other varieties turn to mush.
His key tip is one most cooks get wrong: never season lentils before they’re cooked. The salt toughens the outer membrane, so they stay hard no matter how long you simmer them. Season after draining and they’ll be tender every time.
Gordon Ramsay’s Lentil Salad
Course: SaladCuisine: BritishDifficulty: Easy6
servings15
minutes25
minutes320
kcal40
minutesEasy
A loaded Puy lentil salad from the Cooking for Crowds chapter in Gordon’s Ultimate Cookery Course. Packed with roasted veg, avocado and herbs, it costs roughly £1.20 per serving and doubles easily for bigger gatherings.
Ingredients
400g (14 oz) Puy lentils
2 litres hot vegetable stock
2 bay leaves
4 courgettes, trimmed and chopped into bite-sized pieces
4 red peppers, chopped into bite-sized pieces
Olive oil, for roasting
350g (12 oz) sunblush or semi-dried tomatoes in olive oil
2 ripe avocados
Juice of 1 lemon
8 tbsp chopped chives
Bunch of basil, leaves roughly torn
Sea salt and freshly ground black pepper
Directions
- Cook the lentils: Preheat the oven to 200°C (400°F/Gas 6). Boil the lentils in the stock with the bay leaves for about 15 minutes until just cooked, then drain and leave to cool in a large bowl. Do not season them yet or the skins will toughen.
- Roast the veg: While the lentils cook, toss the courgettes and red peppers with olive oil, salt and pepper. Spread in a single layer on a roasting tray and roast for 12 to 15 minutes until tender and lightly coloured at the edges. Leave to cool.
- Combine: Drain the sunblush tomatoes, reserving the oil. Chop them into small chunks and add 1 to 2 tablespoons of their oil to the lentils. Fold in the tomatoes, roasted courgettes and peppers, then season well.
- Finish and serve: Dice the avocado at the last minute so it doesn’t discolour, then stir it into the lentils along with the lemon juice, chives and torn basil. Serve at room temperature.
FAQs
Why should I not season lentils before cooking?
Ramsay explains in the UCC that pulses have a protective membrane that toughens if you add salt too early. This means they can stay hard no matter how long you simmer them, which is the most common reason lentil salads turn out gritty. Season after draining and they’ll be perfectly tender.
What should I serve this lentil salad with?
Ramsay designed it for crowds and suggests “a lemony roast chicken or butterflied leg of lamb grilled on the barbecue.” A Sunday roast works perfectly because the lentils cover both veg and carb so you don’t need extra sides.
For a summer barbecue, try it alongside lamb burgers or slow-cooked brisket where the earthy lentils balance out the rich, smoky meat.
Can I use tinned lentils instead of dried?
You can, and Ramsay himself uses pre-cooked packet lentils in his Quick and Delicious tabbouleh. Just drain and rinse them well before mixing with the other ingredients. You’ll skip the 15-minute simmer, which makes this a 20-minute salad instead of 40.
That said, dried Puy lentils have a firmer bite and absorb the tomato oil better because they’re slightly warm when you dress them.
How long does lentil salad keep?
The base of lentils and roasted veg keeps well in the fridge for up to 2 days, so it works for meal prep or making ahead for a party. Just hold back the avocado, lemon juice and fresh herbs until you’re ready to serve, because the avocado browns within hours and the herbs lose their freshness overnight.
How is this different from Nigel Slater’s lentil salad?
Nigel Slater’s approach is more stripped back: warm Puy lentils with a simple mustard vinaigrette, maybe some leftover beef or halloumi on top. It’s a rustic, minimal dish that relies on the lentils themselves to carry the flavour.
Ramsay loads his version up with roasted peppers, courgettes, sunblush tomatoes and avocado so it works as a substantial side for 6 to 8 people. His is a crowd-feeder, Slater’s is a quiet weeknight supper. For more salads that improve overnight, check the full guide.
