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.
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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Notes
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.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.