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Warm lentil salad with roast cherry tomatoes & red pepper

Warm lentil salad with roast cherry tomatoes & red pepper

Elly Curshen's leftovers recipe is centered around Essential lentils, a true hero of the storecupboard – nutritious, versatile, and good value. Swap rocket for baby spinach if you like, and seared halloumi would be a great alternative to feta.

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Vegetarian3 of your 5 a day
  • Serves2
  • CourseMain meal
  • Prepare20 mins
  • Cook25 mins
  • Total time45 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.


  • 250g Essential Cherry Tomatoes
  • 1 Essential Red Pepper, cut into 2-3cm strips
  • 3 tbsp Essential Olive Oil, plus more to serve
  • 1 tbsp pumpkin seeds
  • 400g can Essential Lentils, drained and rinsed
  • 2 tbsp Essential Balsamic Vinegar
  • ¼ x 25g pack flat leaf parsley, leaves roughly chopped
  • Small handful rocket
  • 50g Essential Feta, crumbled into large pieces
  • 25g Essential Pitted Black Olives, drained
  • Few basil leaves


  1. Preheat the oven to 220ºC, gas mark 7. Put the cherry tomatoes and pepper strips onto a large baking tray – all the vegetables should be in a single layer. Drizzle with 1 tbsp oil, season well and toss to coat. Roast for 25 minutes, or until starting to char. Scatter the pumpkin seeds over a small roasting tin and toast for a few minutes on the shelf below, or use a dry frying pan.

  2. Tip the lentils into a cold pan. Add the balsamic vinegar and the remaining 2 tbsp oil. Mix and leave to one side while the vegetables roast. When the tomatoes and pepper are nearly done, put the pan of dressed lentils over a low heat and gently heat through for a couple of minutes.

  3. Remove from the heat. Add the parsley, season well, stir and spread out on a platter. Start to layer the other salad elements on top – add ½ the roasted peppers and tomatoes, then ½ the rocket. Repeat. Top with the feta, pumpkin seeds and olives. Finish with the basil leaves, then drizzle with a little extra olive oil and a grind of black pepper.

Cook’s tip

For a packed lunch, use cavolo nero or kale instead of rocket, finely shredded and added to the lentils in the pan so it softens a little. Tear the basil and mix together, for a nice combination with every forkful.


Typical values per serving when made using specific products in recipe


2,305kJ/ 554kcals



Saturated Fat












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