Red pepper and lentil panzanella.

Red pepper and lentil panzanella

A simple and delicious panzanella salad with green lentils, mixed peppers and tomatoes dressed with a light and bright red wine vinaigrette.
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Course: Salads and dressings
Cuisine: Vegan
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Servings: 2 -4
Calories: 390kcal
Author: Quite Good Food


For the dressing:

  • 1/4 cup extra virgin olive oil
  • 2 tbsp red wine vinegar, or balsamic vinegar
  • 1 1/2 tsp soft brown sugar, or sweetener of your choice
  • 1/2 tsp ground black pepper
  • 1/4 tsp salt

For the salad:

  • 4 slices stale ciabatta or other crusty bread, cubed (approximately 125g)
  • 1 tbsp extra virgin olive oil
  • 1/2 cup green lentils
  • 1 tsp extra virgin olive oil
  • 3 capsicums, (peppers, any colour), cut into chunks
  • 1 clove garlic, crushed or finely grated
  • 1 small red onion, thinly sliced
  • 2-3 ripe tomatoes, cut into chunks
  • Large handful of fresh basil leaves, (approximately 1 cup)
  • 1 tbsp capers, roughly chopped


For the dressing:

  • Put all dressing ingredients into a small jar or container with a lid. Shake until well combined.

For the salad:

  • Preheat oven to 200C (390F).
  • Put cubed bread on a baking sheet and drizzle with 1 tbsp extra virgin olive oil. Toss the bread and make sure all pieces are coated in oil. Bake for 5-10 minutes or until firm and crisp, but not overly browned. Remove from oven and set aside.
  • Put lentils into a large saucepan and cover with a few inches of cold water. Bring to a boil, turn heat down to simmer and cook lentils for about 20 minutes, or until cooked but still a little firm and holding their shape. Drain and set aside to cool.
  • While the lentils are cooking, heat 1 tsp olive oil in a frypan (skillet) and add chopped capsicums. Cook over a low-medium heat for about 10 minutes or until the capsicums have softened and are browned in spots. Add crushed garlic and stir to cook for a further minute.
  • Put all salad ingredients except for the basil into a large mixing bowl, pour over the dressing and stir well to combine.
  • Toss through the basil leaves just before serving.
  • Best eaten within 1-2 hours of being prepared.


Serves 2 as a meal, or 4 as a side dish.

Nutrition information

Calories: 390kcal | Carbohydrates: 43.5g | Protein: 10.9g | Fat: 19.9g | Saturated Fat: 2.9g | Fiber: 6.9g
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