Lentil & red pepper salad

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Recipe by Good Food

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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.

Swap for beans

You can use canned beans instead of lentils, such as cannellini or flageolet beans.

Per serving

634 kcalories, protein 22g, carbohydrate 29g, fat 49 g, saturated fat 14g, fibre 9g, salt 6.81 g

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Ingredients

• 400g can lentils , 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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Difficulty and servings

Serves 2

Preparation and cooking times

Prep 15 mins

Vegetarian

Ingredients

• 400g can lentils , 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

Per serving

634 kcalories, protein 22g, carbohydrate 29g, fat 49 g, saturated fat 14g, fibre 9g, salt 6.81 g

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