Warm lentil and roasted pepper salad

Warm lentil and roasted pepper salad

Ingredients

• 400 g canned lentils, drained and rinsed
• 150 g jarred roasted peppers, drained and sliced
• 1 small red onion, finely diced
• 1 tbsp olive oil
• 1 tsp Dijon mustard
• 1 tbsp lemon juice
• 2 tbsp chopped parsley
• Salt and pepper to taste

How to make it

1. Heat oil in a pan and cook onion gently for 4–5 minutes until softened.
2. Add lentils and peppers and warm through for about 4 minutes, stirring. Add a spoon of water if the pan becomes dry.
3. Whisk mustard and lemon juice, then fold into the warm lentils off the heat.
4. Add parsley and season. Divide between bowls and serve with bread if desired.