Lunch - Lentil salad

Lentil salad with pointed peppers and pita bread [egg-free, soy-free, nut-free, lactose-free]

  1. Scoop together the lentils, tomatoes (dried and fresh), bell pepper, avocado, red onion and arugula.
  2. Whisk a dressing from all the ingredients and mix through the lentil mixture. 
  3. Sprinkle with spring onion and serve with pita bread.

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  • 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
  • arugula 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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