Lentil salad with baked sweet peppers

First, prepare the baked sweet peppers:

  • 5 large sweet peppers
  • 4 tbsp extra virgin olive oil
  • 2 tbsp balsamic vinegar
  • 1 tbsp sugar cane syrup
  • 1 large clove of garlic, finely minced
  • Freshly ground black pepper
  • Fresh thyme (if desired)
Cut the sweet peppers into quarters, clean off the seeds and place them cut side up on a baking sheet covered with parchment. Bake at 200 °C until the skin of the peppers starts to turn black (about 45 minutes). Switch the oven off but leave the peppers in the oven for about 15 minutes. Meanwhile, combine all the ingredients for the marinade. Then peel the peppers and place them in the marinade. Marinated peppers may be used in salads, soups and as a side dish. Keep the peppers in the marinade, refrigerated and in a closed container.


  • 200 g Puy lentils
  • 1 smaller onion or 2–3 shallots
  • 2 cloves of garlic (crushed)
  • 5 sprigs of thyme
  • 1 bay leaf
  • 500 ml stock (if desired)
  • A few handfuls of spinach
  • A few baked peppers
  • 200 g feta cheese
Mince the onion and cook in oil in a pan over a low heat until soft. Add the crushed cloves of garlic and continue to cook for a few minutes. Then add lentils, bay leaf and thyme, cover with water or stock and cook for about 20–25 minutes until the lentils are soft (NB! Check the cooking time on the packaging of the lentils, as it may vary depending on the variety and producer). Drain the lentils and remove thyme and bay leaf. If needed, season with salt. Combine the spinach with warm lentils so that it will wilt. Serve on a plate with marinated baked peppers and feta cheese that has been cubed or crumbled.