Lunch
Lentil and feta salad
Lentils, roasted peppers, feta and parsley
- Ready in 35 min
- 404 kcal
Suits: Balanced, Mediterranean, Vegetarian
Per serving
- kcal
- 404
- Protein
- 26 g
- Carbs
- 41 g
- Fat
- 16 g
Ingredients
- 70 g green lentils
- 120 g red pepper
- 50 g feta
- 15 g parsley
- 5 ml olive oil
Method
- Rinse the green lentils, put them in a saucepan with plenty of cold water, bring to the boil and simmer for 20–25 minutes until tender but still holding their shape. Drain, add a pinch of salt and leave to cool a little.
- Meanwhile, cut the red pepper into strips. Heat a third of the olive oil in a frying pan over a medium-high heat and pan-roast the pepper for 8–10 minutes, turning, until soft and charred in places.
- Chop the parsley and crumble the feta.
- Toss the warm lentils with the pepper, parsley, the rest of the olive oil and black pepper.
- Scatter the feta over the top and serve warm or at room temperature.
Possible allergens: recipes may contain gluten, milk, eggs, nuts, peanuts, soya, sesame, fish and other allergens. We don't check the labels of the specific products you buy, so we can't guarantee that a dish contains no allergens or hasn't been cross-contaminated. Always check the label, and speak to a doctor if you have an allergy. More about allergens