I’ve concluded that lentils need to be paired with rich, robust flavours in order to taste good and this salad is packed full of that. I had a few pears that were at that point of being-delicious-right-now-but-will-be-disgusting-within-2-minutes so I decided to chop them into the salad as well as some crispy bacon, oozy gorgonzola and shredded baby spinach. I also imagine cubes of roasted butternut or sweet potato, feta and chilli would be absolutely delicious in a lentil salad because there’s a lot of flavour and texture there. Finished off with a super zesty dressing of fresh lemon juice and olive oil, this salad made for an incredibly delicious, filling lunch which I will be re-visiting really soon.
