Lentil, Corn and Pepper Salad

Dried green lentils are rather wonderful things... they taste great, they're super healthy and, unlike other beans of the dried variety, they do not require soaking overnight. This is an important point of note for anyone who, like me, does not always have the time or or the inclination to know what she's going to eat tomorrow. This particular salad is delicious served warm or cold; a great match for some cold sliced ham or a piece of grilled fish.


  • 1 Mug Dried Green Lentils
  • 1 Red Pepper
  • Fresh Red Chilli
  • 1 Small Red Onion
  • Small Tin Sweetcorn (or 1 Cob)
  • 1 Clove Garlic
  • 2 tsp Red Wine Vinegar
  • 1 tbsp Olive Oil
  • 1 tsp Dijon Mustard
  • Fresh Parsley and Mint
  • Lemon (to serve)

Simmer the Dried Green Lentils very gently for 20 – 25 minutes or until they are just cooked, with a bit of bite left (don’t add Salt to the pan)

While the Lentils are simmering…

Finely dice the Red Onion and the Red Pepper.  Finely slice some fresh Red Chilli

Drain the can of Sweetcorn (if using fresh, cut the Corn off the Cob and blanch quickly)

In a large bowl, whisk 1 crushed Clove Garlic with 1 tbsp Extra Virgin Olive Oil, 2 tsp Red Wine Vinegar and 1 tsp Dijon Mustard

When the Lentils are cooked, drain them and tip straight into the large bowl with the Dressing in… Stir to coat the Lentils, and add the Peppers, Chilli, Red Onion and Sweetcorn.  Season with plenty of Salt and Pepper and Lemon Juice, and stir again gently

Taste and season accordingly… you’re after a tangy dressing so you may want more Mustard or Lemon Juice?!  The Lentils can take some Salt too…  Only add chopped fresh Parsley and Mint just before serving so they keep their colour

Serve warm or cold with fish, lamb, terrine or on their own with some Flatbread and a dollop of Greek Yoghurt

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