Warm Lentil And Roasted Pepper Salad With Spinach

A luxuriously juicy warm salad of tender Puy lentils simmered in vegetable broth, silky roasted red peppers, and wilted baby spinach, all coated in a creamy Dijon-yogurt dressing with burst cherry tomatoes releasing their sweet juices. The tangy mustard cuts through beautifully, adding depth and zing while keeping every bite moist, saucy, and deeply satisfying.

Ingredients (For 2)

  • 100 g dried Puy or green lentils
  • 400 ml vegetable broth
  • 2 medium red bell peppers
  • 300 g cherry tomatoes
  • 100 g fresh baby spinach
  • 1 small red onion, thinly sliced
  • 80 g low-fat feta, crumbled
  • 5 tbsp plain low-fat Greek yogurt
  • 2 tbsp extra-virgin olive oil, divided
  • 2 tbsp Dijon mustard
  • 1 tsp wholegrain mustard
  • 1 small garlic clove, minced
  • 1 tsp dried oregano
  • 1 tbsp chopped fresh parsley (optional)
  • Salt and freshly ground black pepper

Instructions

  1. Roast Peppers And Tomatoes: Preheat oven to 220°C. Place whole peppers on a baking sheet. In a small baking dish with sides, toss cherry tomatoes with 1 tbsp olive oil, salt, and pepper. Roast 20-25 minutes until peppers are blistered and tomatoes burst. Cover peppers in a bowl for 10 minutes, then peel, deseed, and slice into strips. Reserve all tomato roasting juices.
  2. Cook Lentils: Rinse lentils and simmer in vegetable broth for 18-22 minutes until tender. Do not drain — leave about 4 tbsp of the flavorful cooking liquid with the lentils.
  3. Make Dressing: Whisk together Greek yogurt, remaining 1 tbsp olive oil, Dijon mustard, wholegrain mustard, minced garlic, oregano, and 3 tbsp of the reserved tomato juices. Season with salt and pepper to create a silky, tangy dressing.
  4. Assemble Warm: In a large bowl, combine the warm saucy lentils with their cooking liquid, roasted pepper strips, burst cherry tomatoes with all their juices, sliced red onion, and baby spinach. Pour the dressing over everything and toss gently — the warmth wilts the spinach and melds all the juices into a glossy coating.
  5. Finish And Serve: Fold in crumbled feta and parsley if using. Adjust seasoning and serve immediately in shallow bowls, spooning extra juices from the bottom over the top.

Notes

  • The combination of broth-cooked lentils, burst tomato juices, and creamy mustard dressing guarantees a deeply juicy, never-dry result.
  • Dijon mustard acts as a natural emulsifier, making the dressing silkier and more luxurious.
  • Shallow bowls hold all the delicious juices better than flat plates.
  • Serving warm is essential — it keeps everything glossy and saucy.

Variations

  • Extra Mustardy: Add another teaspoon of wholegrain mustard directly to the warm lentils.
  • Mediterranean Twist: Stir in 10 pitted kalamata olives and a handful of fresh basil.
  • Creamier: Add 2 tbsp of low-fat ricotta for pockets of creaminess.
  • Grain Bowl: Serve over cooked pearl barley or farro for a heartier meal.
  • Herby Mustard: Add 1 tsp fresh chopped dill or tarragon to the dressing.
  • Smoky Version: Add a pinch of smoked paprika to the roasting peppers.

Fun Facts

  • Puy lentils come from the volcanic soils of Le Puy in France and have AOC protected status — like champagne — making them the only lentils with such designation.
  • Dijon mustard originated in 1856 when Jean Naigeon of Dijon substituted verjuice (juice from unripe grapes) for vinegar, creating the signature tangy flavor we know today.
  • Roasting tomatoes increases lycopene bioavailability by up to four times compared to raw tomatoes, as heat breaks down cell walls.
  • Red bell peppers contain nearly three times more vitamin C than oranges by weight.
  • Lentils are one of the oldest cultivated crops, with archaeological evidence dating back over 9,000 years to the Near East.