Lentil & red pepper salad

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

  • Prep:15 mins
    No cook
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 634
  • fat 49g
  • saturates 14g
  • carbs 29g
  • sugars 9g
  • fibre 9g
  • protein 22g
  • salt 6.81g


  • 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


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


  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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