When you follow a gluten-free diet, you need to eat healthy and nutritious food to replace the missing nutrients found in wheat. That’s why I like to include ingredients like lentils and quinoa in my salads. Lentils, for example, are considered super-foods and are an amazing source of phytochemicals. They are rich in iron, which is an essential mineral for the body. People with Celiac disease always suffer from anemia, so lentils can be an excellent choice for a meal rich in minerals and vitamins.
For quinoa recipes, check this link.


Servings: 4 portions

Time to cook the lentils: 30-45 minutes/Time to prepare the salad: 15 minutes

- 1 cup lentils (I used a mix of red, black, and green lentils)
- 3 cups boiling water
- 1 onion
- 15-20 cherry tomatoes, cut in half
- 4-5 fresh basil leaves, chopped
- 50 grams crumbled feta cheese


- Juice and zest of 1 lemon
- 2 tbsp. apple cider vinegar
- ¼ cup olive oil
- 1 tsp salt
- 1 tsp dried oregano or thyme
- Pinch of black pepper


  1. Put the lentils and boiling water in a pot on the heat.
  2. Simmer for 30-45 minutes until well-done.
  3. Drain the lentils and put them in a salad bowl to cool.
  4. Cut the onion into thin long strips and put them in cold water for some time to become crisp and sweet.
  5. Mix the dressing ingredients together.
  6. Add the chopped cherry tomatoes, chopped basil, and drained onion to the lentils.
  7. Add the dressing and mix well.
  8. Keep the salad for at least one hour in the fridge for the flavors to enhance.
  9. Add the crumbled feta cheese just before serving.
  10. Sprinkle some chopped parsley on the top for garnishing.