About this recipe:Lentils make a delicious, healthy base for salads and are great here used with ripe, juicy summer vegetables.
175g brown or green lentils
1 red pepper, quartered and seeded
1 celery stick, diced
1/2 red onion, diced
3 plum tomatoes, diced and seeded
2 garlic cloves, crushed
4 tbsp chopped fresh parsley
2 tbsp lemon juice
2 tbsp olive oil
salt and freshly ground black pepper
crisp salad leaves
lemon slices to garnish
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Method Prep:15min › Cook:20min › Ready in:35min
Pour 750ml water into a large saucepan, add the lentils and bring to the boil. Reduce the heat, cover and simmer for 20 minutes or until the lentils are tender, but still holding their shape.
Meanwhile, place the pepper quarters, skin side up, under a hot grill and grill for 15 minutes until the skin is blackened and blistered all over. Transfer to a plastic bag, seal and leave to cool. When cool enough to handle, remove the charred skin and dice the flesh.
Mix together the diced peppers, celery, onion, tomatoes, garlic, parsley, lemon juice and oil.
Drain the lentils, toss with the rest of the salad ingredients and season to taste.
Serve warm, heaped on a bed of salad leaves, and garnish with lemon slices.
*Always rinse lentils lightly in a sieve before cooking and pick through with your fingers to be sure there are no stray little stones present. *Never add salt to pulses during cooking as it tends to toughen them. Season afterwards, once they are tender.