Mediterranean Lentil & Roasted Pepper Salad with Goat Cheese

It’s the kind of recipe that feels like a restaurant dish but comes together in your own kitchen in under 40 minutes. Trust me, your lunch routine needs this.

Prep Time: 15 minutes | Cook Time: 25 minutes | Total Time: 40 minutes
Servings: 4 as a main, 6 as a side

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Ingredients

For the salad:

• 1 cup dried green lentils, rinsed
• 3 cups water
• 1 tsp kosher salt
• 2 large red bell peppers, sliced into ½-inch strips
• 2 large yellow bell peppers, sliced into ½-inch strips
• 3 tbsp extra-virgin olive oil, divided
• ½ tsp freshly ground black pepper
• 4 cups fresh arugula
• ½ cup oil-packed sun-dried tomatoes, drained and roughly chopped
• 4 oz goat cheese, crumbled
• ¼ cup fresh mint leaves, torn
• ¼ cup fresh cilantro leaves
• 1 lemon, cut into wedges

For the lemon-herb dressing:

• 3 tbsp extra-virgin olive oil
• 2 tbsp fresh lemon juice
• 1 small garlic clove, minced
• ½ tsp dried oregano
• ¼ tsp red pepper flakes (optional)
• Salt and black pepper to taste

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Instructions

1. Cook the lentils. In a medium saucepan, combine lentils, water, and 1 teaspoon salt. Bring to a boil, then reduce heat and simmer uncovered for 20–22 minutes until tender but still holding their shape. Drain any excess water and let cool to room temperature.
2. Roast the peppers. Preheat your oven to 425°F (220°C). Toss the pepper strips with 2 tablespoons olive oil and black pepper on a large baking sheet. Spread in a single layer and roast for 18–20 minutes, flipping halfway, until the edges are charred and the peppers are soft. Remove and let cool slightly.
3. Make the dressing. In a small bowl, whisk together olive oil, lemon juice, minced garlic, oregano, red pepper flakes, salt, and black pepper until emulsified.
4. Layer and toss. In a large serving bowl, layer the arugula as the base. Add the cooled lentils, roasted peppers, and sun-dried tomatoes. Drizzle the dressing over everything and gently toss to combine.
5. Finish. Top with crumbled goat cheese, torn mint, and cilantro. Serve immediately with lemon wedges on the side for an extra squeeze of brightness.

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Chef’s Tips

• Want extra protein? Add a can of drained chickpeas or two soft-boiled eggs per serving.
• This salad keeps well in the fridge for up to 3 days—just keep the goat cheese and herbs separate until serving.