This vibrant lentil and roasted pepper salad is a nutrient-packed plant-based delight, perfect for lunch or dinner.
Rich in fiber and protein from lentils and walnuts, it’s heart-healthy and low in saturated fat.
Creamy homemade vegan feta adds a satisfying touch, while the balsamic dressing brings tangy depth, making it quick, versatile, and ideal for meal prep.
Easy Roasted Pepper and Lentil Salad
Equipment
- Medium pot ×1
- Griddle pan or oven grill ×1
- Dry frying pan ×1
- Blender (high-speed recommended) ×1
- Cheesecloth-lined container or tofu press ×1
- Mixing bowls ×2
- Whisk ×1
- Knife and chopping board ×1
Ingredients
For the Salad:
- 150 g / ¾ cup dry black speckled lentils Puy or other firm lentils
- 2 fresh bay leaves or 1 dry
- 10 cm / 4″ piece of kombu optional
- 2 Ramiro red peppers
- ½ cup walnuts
- ¼ red onion finely diced
- Small bunch fresh parsley finely chopped
- A few sprigs fresh thyme leaves picked
- 100 g / 3½ oz salad mix red leaf and arugula
- Vegan feta homemade or store-bought
For the Dressing:
- 45 ml / 3 tbsp extra virgin olive oil plus 1 tsp for peppers
- 45 ml / 3 tbsp high-quality balsamic vinegar
- Salt and pepper to taste
For Homemade Vegan Feta:
- 3 tbsp lemon juice
- 1 small garlic clove
- 3 tbsp unsweetened plant milk
- ½ tsp salt adjust to taste
- 100 g / 1 cup flaked almonds soaked in boiling water ≥30 min
- 2 tsp white miso paste
- 2 tbsp nutritional yeast
- 2 tsp agar powder or 2 tbsp agar flakes optional
Instructions
- Prepare the Lentils: Begin by thoroughly rinsing 150 g (¾ cup) of dry black speckled lentils under cold running water to remove any dust or debris. Place the lentils in a medium-sized pot and add 2 fresh bay leaves (or 1 dry) for aromatic depth. Optionally, include a 10 cm / 4″ piece of kombu; this seaweed helps make the lentils easier to digest and enhances their flavor. Avoid adding salt at this stage, as it can make the lentils tough. Cover the pot with water by about 2–3 cm and bring to a gentle simmer over low heat. Maintain a low, steady simmer for 20–25 minutes, checking the lentils toward the end. Test a lentil for tenderness—it should be cooked through but still hold its shape. Drain the lentils in a sieve or colander and set them aside to cool completely.
- Char and Roast the Peppers: While the lentils are simmering, prepare the peppers. Lightly brush 2 Ramiro red peppers with 1 teaspoon of extra virgin olive oil. Heat a griddle pan over low-medium heat until hot but not smoking. Place the peppers on the pan and cook for several minutes on each side until the skin is evenly charred. Alternatively, you can roast them under an oven grill at medium-high heat, turning occasionally for uniform char. Once roasted, transfer the peppers to a plate and cover them immediately with a large upside-down bowl. This traps steam, loosening the skins and making them easier to peel. After 5–10 minutes, remove the skins carefully, deseed the peppers, and slice them diagonally into strips.
- Toast and Chop the Walnuts: In a dry frying pan over medium-low heat, add ½ cup of walnuts. Toss them frequently to ensure they toast evenly without burning. You’ll know they’re ready when they release a fragrant nutty aroma and have a light golden color. Remove from the heat and allow them to cool slightly before roughly chopping them into bite-sized pieces.
- Prepare the Dressing: In a small mixing bowl, combine 45 ml (3 tbsp) extra virgin olive oil with 45 ml (3 tbsp) high-quality balsamic vinegar. Whisk thoroughly to form a smooth, slightly thickened emulsion. Season with salt and freshly ground black pepper to taste. Set aside for later use. The dressing will be used both to coat the lentils and to drizzle over the finished salad for flavor balance.
- Make the Vegan Feta (Advance Preparation): If making the vegan feta, start by placing 100 g (1 cup) flaked almonds that have been soaked in boiling water for at least 30 minutes into a high-speed blender. Add 3 tbsp lemon juice, 1 small garlic clove, 3 tbsp unsweetened plant milk, and ½ tsp salt (adjustable). Blend on high until completely smooth, pausing occasionally to scrape down the sides with a spatula to ensure no lumps remain. The mixture should become creamy but thick; this may take a few minutes.Next, add 2 tsp white miso paste and 2 tbsp nutritional yeast for flavor depth, blending again until incorporated. Prepare 2 tsp agar powder in 3 tbsp water according to the packet instructions, then quickly add the agar gel to the almond mixture and blend once more until fully smooth. Transfer the mixture to a cheesecloth-lined container or tofu press and refrigerate overnight to set. The result should be a firm, sliceable vegan feta with a creamy, tangy taste.
- Combine Lentils, Herbs, and Onion: In a large mixing bowl, combine the cooled lentils with ¼ red onion, finely diced. Add most of the chopped fresh parsley and thyme, reserving some for garnishing later. Gently toss the ingredients together to evenly distribute the flavors. Drizzle a portion of the prepared balsamic dressing over the lentil mixture and toss again, tasting and adjusting seasoning with additional salt or pepper as needed.
- Assemble the Salad: On a large serving platter, create a base with 100 g (3½ oz) of fresh salad leaves, such as red leaf and arugula. Spread the dressed lentils over the leaves, ensuring a colorful layer. Arrange the roasted pepper slices evenly on top. Scatter the roughly chopped toasted walnuts and pieces of vegan feta over the salad. Sprinkle the remaining parsley and thyme leaves for visual appeal and added freshness.
- Final Dressing and Finishing Touches: Drizzle the remaining balsamic dressing over the assembled salad for extra flavor and shine. Taste one final time and adjust seasoning if necessary. The combination of creamy feta, sweet roasted peppers, crunchy walnuts, and protein-packed lentils ensures every bite is balanced, satisfying, and visually appealing.
- Serving and Storage Advice: Serve immediately at room temperature or chilled. This salad can be made in advance for meal prep; store the components separately if possible (lentils, dressing, and salad leaves) to maintain texture and freshness. The salad will keep well in an airtight container in the fridge for up to 2–3 days, making it perfect for quick, healthy lunches or light dinners.
Notes
- Use Puy or black speckled lentils to ensure the lentils hold their shape and provide a firm, slightly nutty texture. Avoid red or brown lentils, as they tend to mush during cooking.
- Kombu is optional but highly recommended for easing digestion when cooking lentils. Remove it after 10 minutes to prevent a slimy texture.
- Roasting or charring the peppers adds natural sweetness and depth, but peeling them carefully while warm ensures a silky texture.
- Toasting walnuts enhances their flavor, giving a delightful crunch that balances the soft lentils and creamy feta.
- The vegan feta can be made a day ahead, which allows the flavors to meld and the texture to firm up properly.
Chef’s Secrets For Perfect Salad
Creating this salad is about layering textures and flavors. Start with lentils that are tender but firm—overcooking can turn them mushy.
When roasting peppers, the charred skin should be removed while the peppers are still warm; this keeps them silky and tender.
Toasting walnuts brings out their natural oils and enhances aroma, adding depth to the dish.
For vegan feta, blending almonds with miso and nutritional yeast develops a savory, tangy taste that complements the salad perfectly.
Dressing should be added in stages: first to coat the lentils for internal flavor, and later drizzled on the final salad to add brightness and balance.
Serving Suggestions For Maximum Enjoyment
Serve this salad as a light main course for lunch or dinner, or as a side alongside grilled vegetables or plant-based proteins.
It pairs beautifully with crusty whole-grain bread, a fresh tomato soup, or a chilled white wine for a complete meal.
Garnishing with extra fresh herbs, a sprinkle of seeds, or additional roasted nuts elevates the visual appeal and adds extra flavor.
This salad is also ideal for meal prep; assemble components ahead and combine when ready to serve to maintain crispness and freshness.
Storage Tips To Preserve Freshness
To maximize shelf life and texture, store cooked lentils in an airtight container in the refrigerator for up to 3 days.
Keep salad leaves separate until just before serving to prevent wilting.
Vegan feta can be stored in a covered container for up to 5 days and tastes even better after flavors develop overnight.
Leftover roasted peppers should be refrigerated in an airtight container and can be used in sandwiches, wraps, or other salads.
Always drizzle dressing just before serving to avoid soggy ingredients.
Frequently Asked Questions
1. Can I use other lentils instead of Puy lentils?
Yes, you can use green or brown lentils, but keep in mind they are softer and may lose their shape during cooking.
Puy or black lentils are recommended for the best texture and presentation.
2. Is the vegan feta necessary for flavor?
While optional, the vegan feta adds a creamy, tangy component that complements the nutty lentils and sweet roasted peppers.
Store-bought feta works well, or you can omit it if preferred.
3. Can I make this salad ahead of time?
Absolutely! Cook the lentils, roast the peppers, and prepare the dressing and feta a day ahead.
Keep salad leaves separate and assemble just before serving to maintain crispness.
4. How can I make this salad more filling?
For a heartier option, add cooked quinoa, chickpeas, or additional roasted nuts.
A drizzle of tahini or avocado slices also boosts creaminess and satiety.
5. Can I replace walnuts with another nut?
Yes, pecans, almonds, or cashews can be used.
Toast them lightly to enhance flavor, and chop roughly to maintain the desired crunch in the salad.
