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Lentil and kale salad with grilled pepper

This lentil and kale salad with grilled pepper and onion is perfect for summer garden parties, barbecues and picnics. It’s vegan but you could add some feta or grilled halloumi if preferred. You can serve it as a main dish with couscous, buckwheat or rice. Alternatively, serve it a side dish with grilled meat or skewers (it goes particularly well with pork chops and lamb/chicken kebab).  
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Resting Time 4 hours
Total Time 20 minutes
Servings: 4 people
Cuisine: Middle Eastern
Calories: 1234
Ingredients Method

Ingredients
  

  • 2 Tbsp olive oil approx.
  • 1 red onion
  • 1 red pepper
  • 2 cloves garlic
  • 100 g curly kale sliced
  • 1 tin lentils 400g
  • 2 Tbsp apple cider vinegar
  • Juice of ½ lemon
  • 1 small handful coriander leaves chopped
  • Salt & pepper

Method
 

  1. Cut the onion into 8 wedges ,the red pepper into 4 pieces. Rub them with half of the oil.
  2. Heat the oil in a griddle pan and fry the onion and red pepper pieces, until lightly charred.
  3. Meanwhile, drain the lentils and put them in a mixing bowl.
  4. Add the vinegar, the remaining oil, and the minced garlic. Toss well.
  5. Steam the kale for 5 minutes over boiling water. Drain, rinse under cold water, then add to the lentils.
  6. When the veggies are tender, put them on a plate. Remove the skins, then cut the pepper into long strips.
  7. Add the grilled onion and pepper pieces to the salad.
  8. Fold in the chopped coriander leaves.
  9. Season with salt and pepper to your liking.
  10. Toss well, taste and adjust it to your liking, for example add more oil, if needed.