Creamy Pineapple Lentil Salad
Serves: 4-6 servings
  • 1 cup French Le Puy Lentils
  • 1 garlic clove, smashed
  • 1 thumb-size piece of Kombu / Kelp (dried seaweed)
  • 1 red and yellow bell pepper, chopped into fine cubes
  • 3 mini cucumbers, finely diced
  • ½ cup fresh pineapple, finely cubed
  • 3 green onion stalks, finely sliced
  • ¼ cup flat leaf parsley, finely chopped
  • 1 tablespoon mint leaves, minced (VERY finely chopped)
  • ½ cup goat’s cheese, crumbled (you can buy it like that, alternatively use feta cheese)
  • ¼ cup olive oil (EVOO)
  • ⅛ cup balsamic vinegar
  • Juice of ½ lemon
  • Dash of water
  • 1 clove of garlic, crushed
  • Season to taste: Celtic sea salt, Herbamare herb salt, black pepper
  1. Combine lentils with 2 cups water, garlic clove and kombu in a saucepan, simmer until all water is absorbed and lentils are cooked through but still firm and a little crunchy. Allow to cool.
  2. Combine all salad ingredients.
  3. Whisk vinaigrette ingredients together vigorously.
  4. Pour over salad and mix well.
  5. Let stand in fridge a while for flavors to unfold. May need to top up seasoning.
Recipe by Kirstin's Cancer Care at