Lunch - Lentil salad

Lentil salad with sweet paprika and pita bread [egg-free, soy-free, nut-free, lactose-free]

  1. Combine the lentils, tomatoes (dried and fresh), sweet paprika, avocado, red onion and rocket.
  2. Whisk together all the dressing ingredients and pour over the lentil mixture to combine.
  3. Garnish with spring onion and serve with pita bread.

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Lentil Salad:


  • lentils (jar or can) approx. 360 g, rinsed and drained
  • (sun/half) dried tomatoes 4, in strips
  • cherry tomato 4, halved
  • pointed bell pepper 1, in strips
  • avocado 1, peeled and diced
  • red onion 1, in thin half rings
  • rocket handful
  • spring onion 2, in rings
  • whole wheat pita bread 2



  • oil 3 tbsp
  • vinegar 3 tbsp
  • honey 1 tbsp (or vegan eg. agave syrup)
  • mustard 1 tbsp
  • salt and pepper

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