Earthy puy lentils, roasted cherry tomatoes, red onion and sweet peppers, salty black olives and piquant capers make up this delicious and colourful vegan lentil salad.
It's super easy to make this really easy recipe.
You'll boil the lentils (or use pre-cooked!), pop the cherry tomatoes, peppers and onions in a tray with garlic and oregano to roast and then it's just a case of throwing it all together with the olives and capers.
Here's the full recipe. It's a filling dish and serves 4 as a side dish.
Ingredients
- 250 g (8.8 oz) dried puy lentils or 500g (17.5oz) pre-cooked
- 200 g (7.1 oz) fresh cherry tomatoes cut into quarters
- 1 yellow pepper sliced
- 1 red bell pepper sliced
- 1/2 red onion sliced
- 2 tbsp olive oil
- 1 tsp dried oregano
- 2 cloves garlic finely chopped
- 80 g (2.8 oz) pitted black olives sliced
- 1 tbsp capers
- salt and black pepper
Instructions
Preheat the oven to 200C (180C fan).
If you're cooking your lentils from dried, rinse them in cold water, drain then pop them in a medium sized pan. Cover with plenty of fresh water, bring to the boil, then simmer for about 30 minutes until tender but still holding their shape. Drain.
Put the halved cherry tomatoes, sliced chopped peppers and sliced onions in an oven tray.
Drizzle with olive oil and scatter with the dried oregano, chopped garlic and a good pinch of salt and pepper.
Place in the oven for 20-30 minutes, or until nicely roasted.
Add the the cooked lentils.
Add the olives and capers.
Stir, season to taste and then transfer to a serving bowl.
You can enjoy this gorgeous vegan lentil salad warm or cold.
What will you serve yours with?
Pointers, tricks and troubleshooting tips for the perfect vegan lentil salad
Is vegan lentil salad easy to make?
Yes, this recipe is so easy to make, especially if you're using ready-cooked puy lentils, but even cooking them from dry is a doddle, and cheaper too.
Aside from that, all you need to do is chop and roast the peppers, onion, and tomatoes on a single tray, then slice the olives, and mix everything together once the veggies are nicely roasted.
This dish works really well as a side and is just as good cold for lunch the next day.
Will I need any special equipment for this vegan lentil salad?
You won't need any fancy gadgets for this recipe. Everything you need should be easy to find in most kitchens.
You'll need a chopping board and knife to prep the vegetables, plus a roasting tray to cook them on. You'll also need a pan if you're cooking the lentils from dried.
There is a full list of suggested equipment on the recipe card at the bottom of this page.
Where can I buy puy lentils?
Puy lentils are the little curved, round lentils, that are dark green mottled with grey. Sometimes they are called French green, or green lentils.
You should be able to easily find them in the supermarket, either with dry ingredients like rice and pasta or with the tinned veggies and beans. You can also get them ready cooked in pouches, usually alongside the microwave rice, but these often have other flavours and ingredients in too, so find one that will suit this salad. If they're just flavoured with, say, a bay leaf and a pinch of salt, that's absolutely fine.
Puy lentils are a great store cupboard ingredient, working really well in lots of different recipes like stews and pies and pasta dishes. Unlike a lot of lentils, puy lentils cook pretty quickly without the need for lengthy soaking and hold their shape well giving this salad more texture. Puy lentils are also a good plant-based source of protein.
Is this lentil salad recipe suitable for vegetarians and vegans?
As long as the ingredients list is followed as directed, this recipe is suitable for vegetarians and vegans as it contains no animal products.
Obviously, make sure anything else you choose to serve with this lentil salad is also suitable for vegans or vegetarians, as necessary.
Is this vegan lentil salad gluten-free?
Lentils are naturally gluten-free and there are no wheat-based products in this salad, so as long as the recipe is followed as directed, this vegan lentil salad will be gluten-free.
It's a good idea to rinse the lentils well before use, either before you cook them from dried, or once they have been drained from the can.
Always check the label on everything you use to be totally sure it's gluten-free, and make sure to check anything else you might be serving the salad with too.
Is this vegan lentil salad keto-friendly?
Usually, puy lentils are avoided on a regimented keto plan because although they are a good source of plant-based protein they are also quite high in carbohydrates.
Each serving of this vegan lentil salad contains an estimated 9g of carbohydrates, based on publicly available data.
Is this vegan lentil salad healthy?
When served as a side this lentil salad has about 130 calories per portion. With all the veggies and lentils, it's a good source of different vitamins and minerals, so can be enjoyed as part of a balanced healthy diet.
Is this vegan lentil salad safe to eat while pregnant?
There's nothing in this recipe that would usually pose a risk to a pregnant woman, as long as all the ingredients are in good condition, and the salad is prepared hygienically.
If you have any concerns please speak to a health professional as A Mummy Too does not offer medical advice.
Is this vegan lentil salad suitable for babies and toddlers?
If intending to serve to babies or toddlers, leave out the salt, including when roasting the veg. The NHS explains why here.
Both capers and black olives are often preserved in brine so you would need to make up the salad without them for the kids servings. You can then add the capers and olives separately to the adult portions.
Always give food at an appropriate size and shape for your baby or child. Make sure the veggies are cut into manageable size pieces, it's especially important to cut the cherry tomatoes in half when feeding this to young children.
Always keep babies supported upright while eating and supervise your baby when they’re eating in case they start to choke.
A Mummy Too does not give medical advice. If you have any questions or concerns please speak to a health professional.
The NHS has some fantastic resources on their website on what to feed babies and young children.
What goes well with this vegan lentil salad?
This vegan lentil salad is perfect as part of a vegan Mediterranean-inspired spread. Things like this yummy gluten-free falafel work well, as do dips like carrot hummus and this easy baba ganoush. Serve with vegan flatbreads and fresh cucumber and pepper sticks for dipping.
If you don't need to keep it vegan, grilled halloumi slices make a great addition to this salad or you could pop some slices of firm tofu to roast with the vegetables.
Can I make this recipe without capers?
I love capers, but I know they are not everyone's cup of tea so if you don't have any or don't like them this recipe will work just fine without. Throw in a few extra olives instead.
The capers do bring a fantastic burst of flavour to this dish so give them a try if you can!
I haven’t got puy lentils can I use a different type of lentil?
For me, puy is the best type of lentil for this recipe, as they hold their shape, as well as bringing a unique earthy peppery flavour.
Other lentils tend to disintegrate when cooked so you'd end up with more of a mush or soup than a nice lentil salad. Quinoa, bulgar wheat, cannelini beans or couscous would probably make a more successful substitute if you don't have any puy lentils.
Can I add extra veggies to this recipe?
You can be flexible with what veg you use, and add more if you like, especially if you want to bulk this out into a main meal.
Make sure not to overcrowd the oven tray so the veg can roast evenly rather than steam in the oven. Perhaps spread them over two trays if you're roasting a lot of veg.
Things like courgette would work really well, as do aubergine and broccoli florets. Have a look in the fridge and see what combinations you can come up with.
How should I store this vegan lentil salad?
Once cooled, any leftovers need to be kept in the fridge. Cover the bowl well, or transfer it into a sealed container within an hour of making.
How long does this vegan lentil salad keep?
When kept in the fridge, this vegan lentil salad will keep for up to 3 days. You can also freeze this lentil salad and it will keep in the freezer for up to three months.
Can I leave this vegan lentil salad out on the counter?
No, it's ok to have this out for serving but for food safety reasons it needs to be kept in the fridge the rest of the time.
Can I make this vegan lentil salad ahead?
Yes! This is a great one to make ahead as it tastes just as good cold as it does warm. Once cooled, make sure to get the salad into the fridge as soon as possible to keep it at its best. It will keep for up to 3 days in the fridge.
Can I freeze this vegan lentil salad?
I haven't tried freezing this lentil salad yet, but it should freeze pretty well because unlike leafy salads everything has been cooked.
Make sure to let it cool completely, then get it into the freezer within an hour, or if it went in the fridge first, on the day of making.
Label your container with the date and what's inside. This salad should keep for up to 3 months in the freezer.
I would recommend thawing out in the fridge overnight before reheating. Do not reheat more than once and do not refreeze.
What is the best way to reheat this vegan lentil salad?
This salad is great cold, so you can just tuck in, if you like. If you do want to heat it up I would say the easiest way to do so is in the microwave.
Transfer the salad into a microwave-safe bowl, and loosely cover. Heat on full power for 2-4 minutes, stirring halfway through. Make sure the food is hot all the way through before serving.
Can I make this vegan lentil salad in a different quantity?
If you want to make more or less of this vegan lentil salad then go right ahead! It's great served cold for lunch so we often make a double batch and have it the next day too.
This recipe is set to serve 4 as a side dish. You'll see the number of servings near the top left of the recipe card at the bottom of this page. Click on the number and a little slide bar will pop up that you can adjust to get the amount you want to make. All the ingredient quantities will update automatically for you.
Can I roast my veg in a different tin/tray?
You can use any tray to roast your veg in really. The only requirements are that it's oven safe, nonstick, and large enough to hold all the veggies without overcrowding.
Try to use one that doesn’t have too high sides, like a dutch oven or casserole as the veg are more likely to steam rather than roast. A baking tray with a small lip or shallow oven dish would be ideal.
Can I make this vegan lentil salad in a stand mixer such as a KitchenAid or Kenwood Mixer?
As this recipe pretty much all happens in the oven, there’s no need to get the stand mixer out for this one.
Can I make this vegan lentil salad with a food processor?
The veggies need to be kept quite chunky so they roast well, using a food processor would make the pieces too small for this recipe.
Can I stir-fry the veggies for this vegan lentil salad?
I like the set and forget element that comes with roasting the veggies in the oven, plus it brings out more of the natural sweetness, but if you don’t want to put the oven on, you could indeed cook the veg in a large frying pan instead.
You will need to keep an eye on them on the hob. You might also need to cook them in a few batches depending on the size of your frying pan.
Can I make this vegan lentil salad in the slow cooker or instant pot?
Puy lentils cook pretty quickly on the hob. I haven’t tried cooking mine in an instant pot but you should be able to really easily. Check your instruction guide for settings and timings for your particular model.
How can I make sure this vegan lentil salad is perfectly cooked?
If you're cooking the lentils from dried, give them a good rinse beforehand. Swish them around in plenty of cold water, drain and then top up with fresh water to cook them. The lentils might be done before the veg is ready so check them after about 30 minutes of simmering. They should feel tender, but still be holding their shape.
Cut the peppers into strips and the tomatoes in half, then slice the onion. The veggies will shrink down a bit as they cook, but give them enough space to not overcrowd the tray. You can see from the photos above my veggies before and after to give you an idea. The veg should be done within 30 minutes, check on them after about 20 minutes to see if they need more time.
Once the veggies are nicely roasted all you need to do is pile on the drained puy lentils, throw over the capers and olives and give everything a good stir. Check for seasoning before transferring to your serving bowl.
Why did my lentil salad turn out burnt and dry?
If the vegetables are cut up really small, or left in the oven too long, they may dry out or even burn. If you use a really massive tray and spread the veg out thinly they are also more likely to burn. Next time, try cutting the veg a bit chunkier and setting a timer so you know when they are ready.
Your lentils should gently simmer in a pan with plenty of water. Don't let them boil dry or they could burn on the bottom of the pan.
If you want a bit of extra dressing when you serve your salad, try a bit of extra olive oil and a squeeze of lemon.
Why did my lentils turn out wet and soft?
If you're using ready cooked lentils you can heat them up for a few minutes but if they are cooked for too long they will start to eventually break down. The same goes for cooking them from scratch, check on them after 25 minutes of simmering to see how they are doing.
How can I add/change the flavours in this vegan lentil salad?
This recipe is really easy to adapt to different tastes, and whatever vegetables you have in the fridge. If you wanted to make it into more of a main meal you could add slices of firm tofu to the roasting tray, season well with pepper, and roast with the veg.
Play around with the vegetables. Most things will work: carrots, mushrooms, courgette, and aubergine are good. Throw in some fresh herbs at the end too, if you like, coriander or mint work well if you have any to hand.
When it comes to serving, you could scatter over some toasted nuts for a bit of crunch, or serve with some seasoned vegan yoghurt or vegan cheese.
Print this vegan lentil salad recipe
Vegan Lentil Salad Recipe
Ingredients
- 250 g (8.8 oz) dried puy lentils or 500g (17.5oz) pre-cooked
- 200 g (7.1 oz) fresh cherry tomatoes cut into quarters
- 1 yellow pepper sliced
- 1 red bell pepper sliced
- 1/2 red onion sliced
- 2 tbsp olive oil
- 1 tsp dried oregano
- 2 cloves garlic finely chopped
- 80 g (2.8 oz) pitted black olives sliced
- 1 tbsp capers
- salt and black pepper
Instructions
- Preheat the oven to 200C (180C fan).
- If you're cooking your lentils from dried, rinse them in cold water, drain then pop them in a medium sized pan. Cover with plenty of fresh water, bring to the boil, then simmer for about 30 minutes until tender but still holding their shape. Drain.
- Put the halved cherry tomatoes, sliced chopped peppers and sliced onions in an oven tray.
- Drizzle with olive oil and scatter with the dried oregano, chopped garlic and a good pinch of salt and pepper.
- Place in the oven for 20-30 minutes, or until nicely roasted.
- Add the the cooked lentils, olives and capers.
- Stir, season to taste and then transfer to a serving bowl.
- Enjoy warm or cold.
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Nutrition
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