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Lentil & red pepper salad

Lentil & red pepper salad

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(3 ratings)

Prep: 15 mins No cook

Easy

Serves 2
A filling salad that can be tailored to your taste, swap the lentils for beans and throw in some extra veg

Nutrition and extra info

  • Easily doubled / halved
  • Vegetarian

Nutrition per serving

  • kcalories634
  • fat49g
  • saturates14g
  • carbs29g
  • sugars9g
  • fibre9g
  • protein22g
  • salt6.81g
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Ingredients

  • 400g can lentil, rinsed and drained

    Lentils

    len-til

    The lentil plant (Lens Culinaris) originates from Asia and North Africa and is one of our oldest…

  • 5 roasted red pepper from a jar, chopped
  • handful radishes, sliced

    Radish

    rad-ish

    The root of a member of the mustard family, radishes have a peppery flavour and a crisp, crunchy…

  • handful olives

    Olive

    ol-liv

    Widely grown all over the Mediterranean, where they've been cultivated since biblical times…

  • 2 tbsp balsamic vinegar

    Balsamic vinegar

    bal-sam-ick vin-ee-gah

    True Balsamic vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made…

  • 4 tbsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 Little Gem lettuce
  • 150-200g feta cheese, crumbled

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Method

  1. Tip the lentils and peppers into a bowl with the radishes, olives, vinegar and oil, and mix well. Season to taste.

  2. Separate the lettuce leaves and put onto a large plate. Spoon over the lentil salad and scatter with the feta.

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Comments (1)

jilly27's picture
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I have made this salad twice now, once with lentils and once with white beans as my husband isn't keen on lentils. Both produce a tasty sald either for lunch, an accompaniment or a starter.

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