Lentil and red pepper salad
This power-food combination is an easy and quick recipe for busy days. It is light, breezy, and spicy at the same time!
Servings Prep Time
2servings 15minutes
Cook Time
20minutes
Servings Prep Time
2servings 15minutes
Cook Time
20minutes
Ingredients
Instructions
  1. Rinse the puy lentils under running water. Leave them to soak for 10′.
  2. Mince the peppers, parsley, and scallions.
  3. Place the lentils in a pan with three times the volume of water. Bring to the boil and simmer for 20′.
  4. Drain them and place them in a bowl with the minced vegetables. Add in the olive oil and salt, and toss lightly to coat.
Recipe Notes

Useful Information

  1. This is a power-food combination not only for vegans, but for everyone!
  2. This salad is ideal for a nutritious and easy dinner on busy days.
  3. You can avoid using the green chili pepper if you haven’t introduced hot peppers to your child’s diet.
  4. You can store the salad in the refrigerator for 2-3 days.
  5. Lentils vary in their cooking times depending on their quality and age.
Lentil and red pepper salad