Lentil & red pepper salad
- Good Food team
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Serves 2
Easy
Prep: 15 mins
No cook
A star rating of 3.8 out of 5.4 ratingsRate
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A filling salad that can be tailored to your taste, swap the lentils for beans and throw in some extra veg
Easily doubled
Easily halved
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
400g can lentil
rinsed and drained
-
5 roasted red peppers
from a jar, chopped
-
handful radishes
sliced
-
handful olives
-
2 tbsp balsamic vinegar
-
4 tbsp olive oil
-
2 Little Gem lettuces
-
150-200g feta cheese
crumbled
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Nutrition: per serving
- kcal634
- fat49g
- saturates14g
- carbs29g
- sugars9g
- fibre9g
- protein22g
- salt6.81g
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Method
-
step 1
Tip the lentils and peppers into a bowl with the radishes, olives, vinegar and oil, and mix well. Season to taste.
-
step 2
Separate the lettuce leaves and put onto a large plate. Spoon over the lentil salad and scatter with the feta.
RECIPE TIPS
SWAP FOR BEANS
You can use canned beans instead of lentils, such as cannellini or flageolet beans.
Recipe from Good Food magazine, August 2007
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A star rating of 3.8 out of 5.4 ratings
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