Recipes
Herby lentil salad with sweet pointed roasted peppers
Season :All
Servings :2
Diet :Vegetarian (vegan option when using plant-based yoghurt), gluten free
Time :45
Difficulty :Medium
A great and healthy week night salad which is very easy to make. This recipe is perfect to make a big batch of and eat the leftovers for lunch the next day!
INGREDIENTS
- 150 gr. beluga or du Puy lentils
- 2 tsp. of chopped capers
- Bunch of chopped mint
- Bunch of chopped dill
- 3 spring onions finely sliced
- 250 gr. cherry tomatoes
- Handful of pumpkin seeds
- 2 sweet pointed peppers
- 1 clove of garlic
- 150 gr. Greek or plant-based yoghurt
- Tsp. of sumac
Dressing
- 1 tsp. of mustard
- 1 tsp. of honey
- Juice of half a lemon
- 2 tbsp. of olive oil
- Pinch of salt and pepper
PREPARATION
- Preheat the oven at 200C.
- Rinse the lentils under cold water and cook in salted boiling water for about 20 minutes. Try and taste if they are cooked, then drain.
- Meanwhile make the dressing by mixing the above ingredients together. Mix in with the lentils while they are still warm.
- Slice two sweet pointed peppers in half, place on a baking tray lined with baking parchment and drizzle over some olive oil, a pinch of salt and pepper and a finely chopped garlic clove and bake for about 10 minutes.
- When the lentils are cooled a bit, add the capers, mint, dill, halved cherry tomatoes, spring onions and pumpkin seeds.
- Mix the yoghurt with the sumac and a pinch of salt.
- Serve the sweet pointed peppers topped with the lentil salad and a spoonful of the sumac yoghurt!
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