Warm Lentil Salad with Ghee: Dressing Whole Lentils without Mashing

By Faimly Farm · 16 October 2026

For a warm lentil salad with ghee, use cooked whole lentils that hold their shape, drain them well and fold in melted ghee before adding lemon and herbs. This is a warm salad, not a chilled vinaigrette: ghee can firm as the dish cools.

The recipe makes two modest portions. Starting with ready-cooked lentils makes it a roughly 15-minute assembly. If cooking dried lentils, allow their full packet cooking time separately.

Ingredients

• 250 g cooked whole brown or green lentils, drained
• 8 g ghee
• 1 small tomato, firm flesh diced and watery seed core reduced if necessary
• 2 tablespoons chopped parsley or coriander
• 1–2 teaspoons lemon juice
• ¼ teaspoon ground cumin, optional
• Salt and pepper to taste

Choose whole lentils, not split red lentils intended to soften quickly. If using a pouch or tin, follow its directions for draining, heating and handling. The weight above is cooked and drained, not dry.

Method

1. If cooking from dry, follow the lentil packet and check near the end: they should be cooked through but not collapsing. Drain carefully. Do not deliberately leave them hard just to preserve their outline.
2. Place the warm lentils in a roomy bowl. If using pre-cooked lentils, heat them as directed before assembling.
3. Melt the ghee gently. Stir in optional cumin briefly without scorching it. Pour over the warm lentils and fold with a broad spoon.
4. Add one teaspoon of lemon juice, tomato and herbs. Season lightly and fold just enough to distribute the ingredients.
5. Taste a spoonful containing lentils and tomato together. Add the remaining lemon only if needed. Serve promptly while warm.

Keep the dressing balanced

Drained lentils should not leave a pool of cooking water in the bowl. Excess liquid dilutes the seasoning and can make a measured ghee addition appear insufficient. Drain first, then season. Equally, an oily surface does not need more fat: add nothing until you have tasted the complete mixture.

For a softer lentil batch, use a wider bowl and fewer folds. Do not keep stirring in an attempt to separate pieces that have already broken. Serve it as a warm lentil bowl rather than claiming it has a crisp salad texture.

Frequently asked questions

Can I serve it straight from the fridge?

This version is designed warm because the ghee can firm when chilled. A cold salad needs its own dressing plan.

Can I replace whole lentils with split dal?

It changes the texture substantially. Split dal may make a spoonable dish rather than a salad with distinct lentils.

Does cooked weight equal dry weight?

No. Use 250 g after cooking and draining; do not substitute 250 g dry lentils.

For leftovers, refrigerate promptly within two hours and use within 48 hours or freeze. Reheat only once until steaming hot throughout, then add fresh herbs if desired.

Food-safety reference checked 16 October 2026: Food Standards Agency: Cooking Your Food. Ghee is milk-derived.

Related Faimly Farm cooking guides

Start with our complete guide to cooking with A2 ghee. For related preparations, read Ghee Croutons: Crisp Bread Cubes for Soup and Salad and How to Measure Ghee for Recipes: Grams, Spoons and Scaling.

For a ready-made cooking ingredient, view Faimly Farm Organica A2 Cow Ghee Bilona Churned. Check the current pack label for ingredients and storage directions; this recipe does not depend on an A2 sourcing claim.

Prepared with AI assistance. Not independently kitchen-tested by Faimly Farm: use the cooking cues and adjust for your ingredients and equipment. Featured banner: AI-generated editorial illustration, not a photograph of a tested recipe.