Riverford Wicked Leeks
Lentil salad with red pepper, red onions, feta and mint recipe image

Print Lentil salad with red pepper, red onions, feta and mint

This versatile vegetarian lentil salad can be made well in advance and eaten either as a main or as a side. It's also delicious with roasted beetroot, carrot or squash added in, or with a little very finely cooked chilli. Goat's cheese is a good alternative to feta.


Salad recipes  


  • 300g uncooked Puy lentils
  • 3 bay leaves
  • 4 whole garlic cloves, bruised
  • ¼ tsp dried oregano
  • 6 tbsp olive oil
  • 6 tbsp red wine vinegar
  • 2 garlic cloves, minced
  • ½ tsp ground cumin
  • 1 small red onion, very finely diced
  • 1 medium red bell pepper, deseeded & finely diced
  • Bunch fresh mint, chopped
  • 170g feta cheese
  • 18 dark olives (Kalamata would be good)
  • Salt & pepper


  1. Rinse the lentils and place in a large saucepan with the bay leaves, bruised garlic, and oregano. Cover with water by 2 inches. Bring to the boil, turn down the heat and simmer, uncovered for 20-30 minutes, until tender (add more water if you need to). Drain and cool.
  2. To make the vinaigrette, whisk together the olive oil, vinegar, garlic, cumin, salt and pepper in a small bowl. Toss the vinaigrette with the lentils, onions, red pepper, ½ tsp of salt and some pepper. Leave for 20 minutes. Taste and adjust the seasoning, adding more vinegar if necessary.
  3. This salad can be prepared a few hours in advance up to this point. To serve, toss the lentil salad with the mint and place on a platter. Garnish with the crumbled feta and the olives.
want to cook with fresh ingredients? try one of our award winning veg boxes