Puy lentil salad with mozzarella

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• KirstyMc

  14 April 2009

  KirstyMc rated and commented on this recipe

  

  Made this for an Easter starter - the ingredients stated for 4 would serve 8 as a starter. I replaced the roasted red peppers with finely sliced Peppadew peppers (mild variety) - mine came from Morrisons - they add a nice, sweet chilli tang to the salad which works well with the mild & creamy mozzarella.

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• TheEdda

  31 May 2009

  TheEdda rated and commented on this recipe

  

  This is a really tasty salad! You can keep the costs down a bit by roasting the peppers yourself. Three will probably do it for four people; just cut out the core and membranes, brush with olive oil, and put them in an oven (highest setting) for about 15-20 minutes. (You can do something similar for the tomatoes. Put them in about five minutes before the peppers are due to come out and they'll be fine.)

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• miss.moss

  26 February 2010

  miss.moss rated this recipe

  

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• Mangilaya

  10 June 2010

  Mangilaya rated this recipe

  

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• PB

  12 April 2011

  PB rated and commented on this recipe

  

  Excellent. Beat the salads you get at the deluxe salad chains for lunch.

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• Sarah's

  18 April 2011

  Sarah's rated and commented on this recipe

  

  Quick and easy to prepare and, most importantly, very tasty!

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• bella

  03 July 2011

  bella rated and commented on this recipe

  

  Very, very nice. I found this recipe by accident when I was looking for ways to use up half a tin of green lentils. Even my carnivorous husband liked it. Also extremley quick because of the already cooked lentils - I didn't have any sundried tomatoes in and I only had limes not lemon but it was lovely anyway - I will make this again.

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• deelee

  25 March 2012

  deelee rated and commented on this recipe

  

  Liked it, but found there was a bit too many rich tastes, would try without the sun dried tomatoes next time, and replace by "normal" tomatoes. Otherwise, nice recipe, easy to make and hearty.

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• Babka the Brave

  03 April 2012

  Babka the Brave rated and commented on this recipe

  

  This was pretty good, but then again I've never disliked anything with puy lentils before. The bocconcini balls were fabulous and ripping them instead of using a knife was fun. My only problem is that I never seem to really like the roasted peppers you can get in jars / at the deli, I may try to roast my own next time or skip them all together.

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• analila

  24 May 2012

  analila rated and commented on this recipe

  

  Wonderful recipe. I roasted the peppers in the oven, much nicer than bought ones.

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• Oya Orlova

  02 December 2012

  Oya Orlova rated and commented on this recipe

  

  this was very good, but i altered a recipe a bit- instead of already store-roasted peppers, i put them in a pan with a bit of olive oil and crushed and sliced garlic. it really added rich flavour to all ingredients and the smell was amazing. the lemon also was a winner! the next day i added some lefover bulghur to this salad and it was very filling.

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Ingredients

• 225g Puy lentils
• 1 red onion , finely sliced
• 2 lemons , juiced
• 150g roasted red peppers , sliced, from the deli or a jar
• 16 semi-dried SunBlush tomatoes
• 2 large balls mozzarella , ripped into pieces or 2 tubs of bocconcini
• a bunch of basil
• extra-virgin olive oil
• 4 handfuls of mixed green leaves

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Difficulty and servings

Serves 4

Preparation and cooking times

Ready in 20 mins

Vegetarian

Ingredients

• 225g Puy lentils
• 1 red onion , finely sliced
• 2 lemons , juiced
• 150g roasted red peppers , sliced, from the deli or a jar
• 16 semi-dried SunBlush tomatoes
• 2 large balls mozzarella , ripped into pieces or 2 tubs of bocconcini
• a bunch of basil
• extra-virgin olive oil
• 4 handfuls of mixed green leaves

Per serving

505 kcalories, protein 27.6g, carbohydrate 37.3g, fat 28.3 g, saturated fat 9.8g, fibre 6.8g, salt 1.77 g

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