Naturally delicious real food.

Lentil and red pepper salad

I first tried a salad similar to this from a lovely local deli in Framlingham in Suffolk called Leo’s run by the wonderful Mark – ever since I have been making my own version, almost as good!

There are so many great things about this salad. Firstly of course, it is delicious; the vibrant, zingy lime juice enhances the  mediterranean flavours of black olive, red pepper and parsley to create a great stand alone salad or one that could be topped with a slice of something equally delicious, maybe a slice of griddled halloumi.

Puy lentils are easy to cook, grown on volcanic soil in Auvergne in France, they are 1% fat ( the best news of all!) , 44% insoluble dietary fibre, good for reducing cholesterol and also a good source of vitamin A and C. In Spain and Italy where their diets are rich in pulses there is a recorded lower incidence of cardiovascular disease and bowel cancer. The 44% of insoluble dietary fibre may however have a not quite so desirable side effect for some  – slightly wind generating!  But, as I recently read, just think longevity!

This shot was taken last summer in Italy where the array of pulses on the outdoor markets was totally amazing and then at the Wholefoods in Kensington which has an equally impressive selection without the sun!

Rose Elliott is of course the queen of vegetarian cooking and her book The New Complete Vegetarian is a great place to start to add more pulses to your diet

Lentil and red pepper salad

Serves 6

  • 250g puy lentils
  • sprig of thyme
  • 1 tbs good olive oil
  • 2 red peppers
  • 75g pitted black olives sliced
  • 50g chopped flat leaf parsley
  • juice of two limes
  • salt and pepper to taste

Rinse the puy lentils under running water and then place in a pan with the thyme and three times the volume of water. Bring to the boil and simmer for 20 minutes. Drain and place in a bowl with the olive oil.

Put the red peppers in a baking tray and roast in a hot oven for 20 minutes until the skins are slightly charred. Allow to cool then slip off the skin, remove the seeds and slice thinly.

Add the peppers, olives, parsley and lime juice to the lentils and stir. Season to taste.

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2 comments on “Lentil and red pepper salad


11 Feb 2013




11 Feb 2013

Topped this with a piece of pan-fried seabass…made a good recipe even better! (Sorry if this comment offends any vegetarian readers!)


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Through The Natural Pantry I hope to share with you some of the delicious recipes discovered whilst cooking in my kitchen with produce grown in our garden and the very best natural ingredients.