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Banana lentil salad

Don’t knock it ’til you try it! If you think bananas and lentils have no culinary place together, this South African-inspired recipe will deliciously surprise you.

Banana lentil salad recipe

Serves 8


  • 5 tablespoons olive oil
  • 1 onion, diced
  • 1 red pepper pepper, diced
  • 2 garlic cloves, minced
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons minced fresh flat-leaf parsley plus whole leaves for garnish
  • 3 tablespoons minced fresh cilantro plus whole leaves for garnish
  • 2 cups cooked lentils (cooked until tender but not mushy)
  • 3 ripe but firm bananas, peeled, sliced crosswise
  • 2 tablespoons balsamic vinegar


  1. Heat oil in a skillet over medium heat. Add onion and cook, stirring often, until onion is softened.
  2. Add bell pepper and cook, stirring, until just starting to soften.
  3. Add garlic and cook, stirring, for 1 minute. Season with salt and pepper.
  4. Add parsley, cilantro, and lentils. Cook, stirring often, until lentils are heated through.
  5. Transfer lentil mixture to a large bowl and add bananas. Drizzle with vinegar and toss to combine. Season with salt and pepper.
  6. Serve immediately, garnished with parsley and cilantro.

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