Roasted red pepper, lentil, and herb salad recipe

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That way they work as both vegetable and carbohydrate, freeing you up to concentrate on the main element perhaps a lemony roast chicken, or butterflied leg of lamb grilled on the barbecue. Don’t dice the avocado until the last minute or it will discolor.

  • Yield: 6 to 8 Servings


  • 1 pound Puy lentils
  • 2 bay leaves
  • 4 zucchinis, trimmed
  • 4 red peppers
  • Olive oil
  • Sea salt and freshly ground black pepper
  • 12 ounces sun-dried tomatoes in olive oil
  • 2 ripe avocados
  • 1 lemon juice
  • ½ cup chopped chives
  • Bunch of basil, leaves roughly torn
How to Make It
  1. Preheat the oven to 400°F.
  2. Boil the lentils in the stock with the bay leaves for about 15 minutes until just cooked. Drain and leave to cool in a large bowl.
  3. Meanwhile, chop the zucchini and peppers into bite-sized pieces. Toss with olive oil and season with salt and pepper. Place in a single layer on a roasting pan and place in the oven for 12–15 minutes until tender and slightly coloring at the edges. Leave to cool.
  4. Drain the tomatoes, reserving the oil, and chop into small chunks. Add 1–2 tablespoons of the reserved oil to the lentils. Add the tomatoes, zucchini, and red peppers and season well.
  5. To serve, dice the avocado and stir into the cooled lentils along with the lemon juice, chives, and basil.

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