Fuel8

Lunch

Lentil, Roasted Pepper and Feta Salad with Walnuts

Cooked lentils with jarred roasted peppers, quick-pickled onion, feta and walnuts. No pan and 23 g of protein.

Calories
456kcal
Protein
23g
Fat
23g
Carbs
40g

Per serving, makes 1. 10 minutes of work. Published 8 September 2026.

Allergens

  • Milk
  • Tree nuts
  • Sulphites
  • Jarred peppers in brine often list sulphites.

Flags follow UK labelling rules and come from the ingredients as listed, not from any particular brand. Check the packet before cooking for somebody with an allergy.

Ingredients

  • Cooked lentils150 g

    Cooked weight, green or brown. A pouch is already this.

  • Roasted red peppers from a jar, drained80 g
  • Feta30 g
  • Walnuts15 g

    Six halves, broken up. Walnuts are 690 kcal per 100 g, so this is a line to weigh.

  • Rocket40 g
  • Red onion30 g
  • Olive oil5 g
  • Red wine vinegarA tablespoon
  • Ground cuminA pinch
  • Fresh parsleyA handful, chopped

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Method

  1. Slice the onion thinly and leave it in the vinegar with a pinch of salt for ten minutes, until it softens and turns pink.

  2. Whisk the oil and cumin into the onion and vinegar.

  3. Slice the peppers into strips and toss them with the lentils and the dressing.

  4. Fold in the rocket and parsley, crumble the feta over and finish with the walnuts.

Worth knowing

  • Peppers from a jar are already roasted, peeled and drained. Roast your own and the oil they are tossed in needs counting.
  • Lentils from a pouch or drained from a tin both count as cooked here. Cooked from dry the weight is the same; the pouch is quicker.

Other lunch recipes that share ingredients with this one, or every lunch between 450 and 600 calories a serving.

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Macros are calculated from the weights listed above using standard food composition values, and will shift with your own brands and measuring. Weigh what you can. This is a recipe, not dietary advice. The full health disclaimer is below.