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Lentil salad with summer vegetables recipe

Lentil salad with summer vegetables recipe

8 ratings

See method

  • Serves 6
  • 10 mins to prepare and 35 mins to cook
  • 247 calories / serving
  • Healthy


For the salad

  • 2 red, yellow or orange peppers, thickly sliced
  • 1 aubergine, cut into thick matchsticks
  • 2 courgettes, cut into thick matchsticks
  • 4 tbsp extra-virgin olive oil
  • ½ tsp dried chilli flakes
  • 500g (16oz) cooked Puy lentils or green lentils
  • 1 lemon, juiced

For the gremolata

  • 30g (1¼oz) toasted chopped hazelnuts
  • 1 lemon, finely zested
  • 3 tbsp finely chopped parsley
If you don't have aubergine, try using courgettes

Each serving contains

  • Energy

  • Fat

    12g 18%
  • Saturates

    2g 8%
  • Sugars

    6g 7%
  • Salt

    0.4g 6%

of the reference intake
Carbohydrate 23.8g Protein 11.7g Fibre 9.1g


  1. For the gremolata, combine the hazelnuts, lemon zest, parsley and a little seasoning in a bowl. Cover and set aside.
  2. Toss the peppers, aubergine and courgette with 2 tbsp of the oil and the dried chilli flakes. Season well. Barbecue over white-hot coals for about 20 minutes, turning every so often, until charred and softened. Alternatively, preheat the oven to gas 7, 220°C, fan 200°C, and cook the vegetables in a roasting tin for about 30 minutes, until cooked through.
  3. Meanwhile, warm the cooked lentils through in a pan with 2 tbsp water. Combine the lentils with the cooked vegetables in a large serving dish. Drizzle over the lemon juice and remaining oil to dress the salad. Spoon over the gremolata to serve.

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