Lentil & Pepper Salad

I never thought I liked lentils because they just sounded too damn sensible. These green lentils might be sensible (and good for you) but they are also really, really tasty. We eat a lot of them - and I genuinely think they have a positive effect on reducing cholesterol.


  • 1 Mug Green Lentils (for 2 people)
  • 1 Red Pepper
  • 1 Red Onion
  • 1 Large Clove Garlic
  • 1 Tomato
  • Handful Coriander
  • 2 Bay Leaves
  • Extra Virgin Olive Oil

These green lentils are particularly useful and easy because you don’t have to be organised enough to soak them overnight – who does that?!

Bring a pan of water to the boil – add your bay leaves and lentils and simmer gently for 20 – 25 minutes.  When they are done they will have a bit of bite (you don’t want them overcooked; don’t salt the water)

While lentils are simmering, finely chop your onion and pepper

Fry half your chopped onion and pepper gently in olive oil. When they are starting to colour and are soft, add half your crushed garlic for a moment before taking off the heat

Add the chopped tomato and remaining half of the chopped onion and pepper to a bowl big enough for all the lentils too.  Add 1 or 2 tablespoons of cider vinegar and the rest of the garlic to the bowl and season with salt and pepper.  Give it all a good stir

Once the lentils are done – drain them (remove the bay leaves) and add to the bowl with the raw onion and peppers.  Add the cooked ones too together with some chopped coriander, a drizzle of olive oil and some extra pepper (you could add chopped chilli here too)

(Note that it takes a lot of flavour to make lentils taste really good – so don’t be afraid to add a bit of salt, vinegar or pepper etc until you’re happy!)

These lentils are good served immediately or cooled.  They are really good with a slice of gammon, a piece of fish (salmon in particular) or some chicken.  Also very good with flatbread and greek yoghurt

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