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February 2021 Issue
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Leftover lentil salad

Photo: Matthew Cattin

This quick, easy salad is filling and fresh, and works well as a pre-packed lunch or dinner on your first day on the trail.

This leftover salad is nutritious, versatile, and, best of all, an excellent way of using up your vegetables before you head away for the weekend. For an extra hit of protein, add canned tuna or chicken before eating.

Prep time:

2 cans of brown lentils
1 can of corn kernels (or sweet corn, in season)
1 can of black beans
Leftover fridge vegetables
1 handful of fresh coriander
1 lemon or lime
An end of fresh ginger
Salt and pepper to taste

Open the canned goods, and drain the brine. Using a colander, rinse the lentils, corn and black beans under fresh water and leave to dry. Find any vegetables you need to use up, and finely chop – I would recommend capsicum, red onion and tomato.

Peel and finely cut an end of fresh ginger, and chop the coriander. Combine everything in a sealable container, and mix well. Add salt, pepper and the juice from one small lemon or lime. Add whichever sauces you desire – I go for garlic aioli and sriracha, though have experimented with leftover teriyaki sauce and grapefruit juice.

Serve with corn chips, crackers or bread.