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Rated excellent by our customers

Vegan Lentils, Artichokes and Roasted Tomatoes Salad Recipe

You could make this in 5 minutes, by using canned lentils, jarred artichokes and sun-dried tomatoes. Or you could go homemade and cook the lentils (it only takes about 15 minutes, especially if you add in a little kombu seaweed, which speeds up cooking for beans, peas and lentils), boil fresh spring artichokes in salty water before slicing them, and roasting your tomatoes in the oven. And these can be done in parallel. Why not try the 5 minute version for a quick lunch or packed lunch, especially if you make your lunch for the day in the morning before leaving for work, like many of us do. And try the all homemade version when you have more time on your hands. Either way, this is absolutely delicious, warm or cold. Serves 2 as a main or 4 as a starter.

Customer Rating:
5.0 (1 votes)

Posted by: michael




15 - 30 mins

Skill Level




Courses etc.

Lunch Box
Main Courses

You will need

200g ready-to-eat Merchant Gourmet Puy lentils OR

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200g ready-to-eat Merchant Gourmet Beluga lentils OR

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1/2 cup or about 100g dry Puy lentils More products
a little piece kombu (about 1inch) More products
about 150g artichoke hearts in oil, drained OR More products
1 fresh artichoke More products
about 100g sun dried tomatoes in oil, drained OR More products
2 medium tomatoes (about 250g)

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1 onion, optional More products
fresh thyme

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fresh rosemary More products
fresh parsley OR

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wild garlic

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1/2 lemon, juiced More products
freshly ground black pepper, to taste More products

Need help converting measurements? View our recipe measurement conversion tables here.


  • 5 minute version : simply put the ready-to-eat Puy or Beluga lentils, drained artichoke hearts and sun-dried tomatoes in a bowl. Add the lemon juice, season with freshly ground black pepper and garnish with chopped parsley or wild garlic.
  • For the 'I enjoy home cooking and I have a bit of time on my hands' version :
  • While the artichoke is cooking, put the Puy lentils and the kombu in a saucepan and cover with plenty of cold water. Bring to the boil, then reduce heat and simmer for about 15 minutes or until the lentils are soft. Drain and set aside.
  • Start by preparing the artichokes : cut off the stalk of the artichoke and cook in salted boiling water for about 15 to 25 minutes, depending on the size of the artichoke.
  • While the artichoke and the lentils are cooking, quarter the tomatoes, then halve the quarters. Toss with 2 Tbsp olive oil and some freshly ground black pepper. Add the sliced onion if using and a few sprigs of fresh thyme and rosemary. Tip onto a baking tray and roast in a hot oven for 15 to 20 minutes.
  • To assemble, simply mix together the drained lentils, sliced artichoke and home roasted tomatoes and onion in a bowl. Add the lemon juice, season with fresh ground black pepper and garnish with chopped fresh parsley or wild garlic.

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Shopping List

Speckled Lentils Dark Green ORGANIC
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Kombu Seaweed
Clearspring (40g)
Globe Artichoke ORGANIC
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Rebellion Tomatoes ORGANIC
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Fresh Parsley UK ORGANIC
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Wild Garlic Leaves Scotland ORGANIC
Phantassie (100g)
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Fresh Thyme UK ORGANIC
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Fresh Rosemary ORGANIC
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Sun-Dried Tomatoes ORGANIC
Biona (170g)
Black Peppercorns
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