Lentil & Roasted Pepper Salad (Ready in 20 Minutes!) 

A hearty, protein-packed salad built around sweet, charred roasted peppers — the kind of recipe you’ll come back to every week.

Why You’ll Love This Lentil and Roasted Pepper Salad

Roasting peppers is one of the simplest things you can do in the kitchen, and one of the most rewarding. Just 15 minutes in a hot oven transforms them into something sweet, silky, and deeply flavourful — and that’s the heart of this salad.

This lentil and roasted pepper salad pairs those jammy, charred peppers with earthy puy lentils, salty crumbled feta, toasted walnuts, and a punchy balsamic honey dressing. The result is bold, satisfying, and comes together in under 20 minutes using a tin of lentils.

It’s vegetarian, naturally gluten-free, and just as good the next day — making it one of the best meal prep salads you can have in your repertoire.

Step-By-Step Instructions

Variations and Swaps

Swap the herbs: Mint or basil work beautifully here, or use a combination of all three with the parsley.

Add more veg: Roast courgette, aubergine, or cherry tomatoes alongside the peppers for a more substantial bowl.

Make it vegan: Leave out the feta or swap for a good vegan alternative. A handful of toasted pine nuts adds a similar richness.

Change the nuts: Pecans or toasted almonds are great alternatives to walnuts.

Boost the protein: Stir through roasted chickpeas or top with a soft-boiled egg.

What to Serve with Lentil and Roasted Pepper Salad

This salad is substantial enough to serve as a main course, but it also makes an excellent side. It pairs well with:

• A mezze spread alongside hummus, tabbouleh, and olives
• Warm flatbreads or pitta
• Grilled chicken, lamb, or halloumi
• A simple roasted red pepper soup

Nutritional Benefits

Peppers are one of the most vitamin C-rich vegetables you can eat, and roasting concentrates both their sweetness and their nutrients. Lentils bring plant-based protein and fibre in abundance — keeping you full and energised for hours. Walnuts add healthy omega-3 fatty acids.

This is genuinely one of those meals that tastes indulgent but is quietly doing a lot of good.

Frequently Asked Questions

Can I use dried lentils instead of tinned? Yes. Cook 100g of dried puy or green lentils in salted water for 20–25 minutes until just tender, then drain and cool completely before assembling. Tinned lentils are a perfectly good shortcut though — this is a weeknight recipe after all.

Can I roast the peppers ahead of time? Absolutely. Roasted peppers keep in the fridge for up to 4 days and are brilliant to have on hand. You can also use jarred roasted peppers in a pinch — just pat them dry before using.

Is this salad good for meal prep? It’s one of the best. Unlike leafy salads, dressed lentils don’t wilt or go soggy. Make a big batch on Sunday and portion into containers for the week. Store the walnuts separately to keep them crunchy.

Can I serve this warm or cold? Both work. In cooler months, gently warm the lentils before assembling and toss with the freshly roasted peppers straight from the oven. In summer, serve at room temperature or straight from the fridge.

What type of peppers work best? Red and yellow peppers are the sweetest and caramelise the most beautifully. Green peppers are slightly more bitter and less sweet, so they’re best used in combination with at least one red or yellow.

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