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Red rice and lentil salad (Ve)

Updated: Aug 29, 2018

I love it when someone somewhere makes your cooking easier! This recipe uses a ready prepared bag of red rice, lentils and butternut squash from the Waitrose chiller cabinet as its basis, and makes it very sensible to 'cheat' a little on the preparation task.


3 peppers ( e.g. packet of red, green, and yellow peppers)

1 red onion

1 tablespoon of olive oil

300g bag of Waitrose Red Rice, Lentils and Butternut Squash with carrot and quinoa in a herby dressing

Juice of 1 lime

2 handfuls of chopped fresh coriander


Turn the oven on to a high temperature e.g. 220C or 200C Fan, Gas Mark 7.

De-core the peppers, and chop them into chunky pieces of about 2 cm across and long. Peel the onion and cut into wedges, and half the wedges.

Brush a roasting tin with a little of the olive oil. Put the peppers and onion into a bowl and toss in the remaining olive oil Transfer to the roasting dish. Put into the oven and bake for about 15-20 minutes until tender but not browned.

Put the lentil mixture into a clean serving bowl, add the peppers and onion, along with the lime juice and fresh coriander. Mix well and serve at room temperature.

Serves 4-6 as a side dish.

Recipe by Yvonne Taylor

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