Lentil & red pepper salad

Lentil & red pepper salad

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(3 ratings)

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Cooking time

Prep: 15 mins No cook

Skill level

Easy

Servings

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

Additional info

  • Easily doubled / halved
  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
634
protein
22g
carbs
29g
fat
49g
saturates
14g
fibre
9g
sugar
9g
salt
6.81g

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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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.

Recipe from Good Food magazine, August 2007

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Comments

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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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