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  • greenhopping founder catherine cuellos french lentils with a tonne of herbs recipe foodadit

This is a great way to eat semi-sprouted legumes with all the benefits of eating raw. All the herbs are mixed in without being heated or cooked and the olive oil is added at the end.


  • 1 whole lemon, juiced
  • 1 bag of Puy lentils
  • ½ bunch fresh coriander leaves
  • ½ bunch fresh dill
  • 1 whole green onion
  • 1 whole red onion, sliced thinly
  • 3 tbsp apple cider vinegar
  • 1 bag cherry tomatoes
  • salt and pepper to taste
  • olive oil to taste
  • 1 bunch fresh thyme (optional)

Here’s how you make it

  1. Soak the lentils until they begin to sprout (around 8 hours).
  2. Boil them for 15–20 minutes, or 25 if they are still hard and then drain.catherine-cuello-drains-lentils-for-her-french-lentils-and-a-ton-of-herbs-recipe-foodadit
  3. Chop all the other ingredients.catherine-cuello-chopping-herbs-for-her-recipe-for-french-lentils-with-a-ton-of-herbs-foodadit
  4. Let the red onion marinate in the apple cider vinegar for 10 minutes.
  5. Put the cherry tomatoes in the oven on a low heat briefly to dehydrate them a bit.
  6. Mix all the ingredients and allow it to cool down.
  7. catherine-cuello-adding-oil-to-her-french-lentils-with-a-tonne-of-herbs-recipe-foodadit


  8. Serve and enjoy!



diet types

Pictures by Kim Lightbody
Date Added 25/10/2016
Type Preparation Time 0h 40m Cooking Time 0h 30m Serves 4-6