Photo of Lentil salad with goat’s cheese & roasted peppers by WW

Lentil salad with goat’s cheese & roasted peppers

Points® value
Total Time
1 hr
20 min
40 min
Green lentils hold their shape when cooked, making them ideal for a range of dishes including this mouthwatering salad.


Green or Brown Lentils, dry

200 g, green, soaked for 30 minutes

Red onion

1 small, sliced thinly

Vinegar, All Types

1 tablespoon(s), red wine vinegar

Olive Oil

4 teaspoon(s)


1 clove(s), sliced finely

Parsley, fresh

10 sprig(s), fresh, chopped

Chives, Fresh

2 tablespoon(s), chopped

Mint, Fresh

5 sprig(s), chopped

Goat's Cheese

120 g, chopped


300 g, baby plum, halved

Red pepper

3 medium, deseeded and quartered

Thyme, Fresh

4 sprig(s)

Calorie controlled cooking spray

2 spray(s)

Vinegar, All Types

2 tablespoon(s), balsamic vinegar


  1. Preheat the oven to 180ºC, fan 160ºC, gas mark 4. Place the tomatoes and peppers skin side down on a large baking sheet and top with the thyme sprigs. Mist with the cooking spray, drizzle with the balsamic vinegar and add a good sprinkling of sea salt. Put in the oven to roast for 40 minutes, then set aside to cool.
  2. Meanwhile, cook the lentils according to the packet instructions, then drain and leave to cool slightly.
  3. In a small bowl, mix the red onion with the red wine vinegar, olive oil and garlic and then pour over the lentils and mix well. Next, add the chopped herbs and season.
  4. Serve the lentils with the tomatoes and peppers mixed in and the goat’s cheese scattered on top.


Store the cooked lentils in an airtight container in the fridge and add the peppers and tomatoes when ready to serve with the goat’s cheese.