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Green lentils with salami and cavolo nero

Served as a side, this green lentil salad is filled with flavour. Thinly slice the salami to create an even taste.

By Emma Knowles
  • 15 mins preparation
  • 30 mins cooking
  • Print
Green lentils with salami and cavolo nero


  • 2 tbsp olive oil
  • 1 onion, finely chopped
  • 1 garlic clove, finely chopped, plus 2 extra, thinly sliced on a mandolin
  • ½ tsp chilli flakes
  • 300 gm small green lentils
  • 100 ml red wine
  • 500 ml chicken stock (2 cups)
  • 1 fresh bay leaf
  • 1 oregano sprig, plus extra leaves to serve
  • ½ bunch cavolo nero, coarsely chopped
  • 1½ tbsp red wine vinegar, or to taste
  • 60 ml extra-virgin olive oil (1/4 cup)
  • 2 thin cacciatore salami, thinly sliced


  • 1
    Heat olive oil in a large saucepan over medium-high heat. Add onion, chopped garlic and chilli flakes, and sauté until onion is tender (4-5 minutes). Add lentils and red wine, simmer until wine is reduced by half (1-2 minutes), then add stock, bay leaf and oregano sprig. Bring to the boil, then reduce heat to medium and simmer, half-covered with a lid, until lentils are just tender (20-25 minutes). Stir in cavolo nero and simmer until just wilted (2-3 minutes). Discard bay leaf and oregano sprig, add vinegar, and season generously to taste.
  • 2
    Heat extra-virgin olive oil in a frying pan over medium-high heat, add salami and fry, turning once, until crisp (1-2 minutes). Add sliced garlic and fry until light golden (20-30 seconds). Remove from heat and season to taste.
  • 3
    Spoon lentil mixture onto a platter, top with salami and garlic, and serve scattered with extra oregano.


Drink Suggestion: Savoury young nebbiolo. Drink suggestion by Max Allen