Lentil salad with shrimps




Preparation / Cooking





  • 500 g Englouvi lentils
  • 1 kg of (7 THALASSES) boiled and cleaned shrimps
  • 100 g sun-dried tomatoes
  • 2 spring onions
  • 100 g dried figs
  • 1/2 radish
  • 100 g finely chopped parsley
  • 1 tsp medium dry onion
  • 100 g extra virgin olive oil
  • 50 g vinegar
  • 5 g salt
  • 5 g pepper


In a pot of water, we boil the shrimps for 3-5 minutes. Then, we remove them, drain, peel and set aside.

We put the lentils in a pot and cover them with some water. Once they come to a boil, drain them and discard the water. Then add hot water to the pot and add them back in to complete the boil.

Once boiled, allow them to drain thoroughly and cool. In a basin put all the ingredients in the recipe, chopped, except the shrimp. Once the lentils have cooled down, add them to the pot along with the olive oil, salt – pepper and vinegar. Mix well and finally add the shrimps and mix lightly.

Harokopeio University,
Department of Nutrition and Dietetics Science

Nutrition information

Per 100 gr

% RI*

Energy 591 Kcal/ 2473 Kj 29,6%
Fat 19,4 g 27,7%
Saturated Fat 2,5 g 12,6%
Carbohydrate 52,1 g 20%
Sugar 38,1 g 42,4%
Dietary fiber 28,7 g
Protein 57,4 g 114,8%
Salt 1,4 g 23,4%

*RI= *Reference intake of an average adult (8400 KJ / 2000 kcal)

Created with
7 THALASSES Blanched peeled U20 shrimp
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