Midday
Lentil salad with roasted peppers and parsley
Better on the second day, which makes it the useful thing to cook on a Sunday.
VeganServes 210 minutes to prepare, 25 to cook
What goes in
- Puy or brown lentils150 g
- Red peppers2
- Flat-leaf parsley1 large handful
- Red onion, finely sliced½
- Extra-virgin olive oil3 tbsp
- Red wine vinegar1 tbsp
- Garlic clove, crushed1
What to do
- Heat the oven to 200°C. Quarter the peppers, toss with a little of the oil and roast for 25 minutes, until the edges catch.
- Meanwhile simmer the lentils in plenty of unsalted water for 20 to 25 minutes, until tender but still holding their shape. Drain well.
- Whisk the remaining oil, the vinegar and the garlic together in the bowl you will serve from.
- Fold the warm lentils through the dressing — warm pulses take up dressing in a way cold ones will not.
- Slice the peppers, and fold them in with the onion and the parsley, roughly chopped.
Swaps
Substitutions that hold up. Some of them change who the dish suits, and those say so.
Dried lentils → a drained tin of brown lentils, skipping the simmering entirely
Parsley → mint, or both together