Lentil salad with roasted peppers & olives
A Greek lunch for the galley that copes with rough seas, needs no fridge, about 35 min hands-on.
- Lunch
- Greek
- ⏱ 35 min
- 🌊 Sea tolerance 4/5
- vegan
- vegetarian
- pescatarian
- gluten-free
- kosher
- halal
Ingredients
For 4 servings (one normal-appetite adult each). Per serving in brackets.
- Green/brown lentils (dried)240 g (60 g)
- Roasted red peppers (jar)200 g (50 g)
- Olives (jar)80 g (20 g)
- Red onion80 g (≈ 0.5 onion) (20 g)
- Red wine vinegar32 g (8 g)
- Extra-virgin olive oil48 g (12 g)
- Dried oregano2 g (0.5 g)
Method
- Simmer the lentils in plenty of water, 25 minutes, until just tender; drain and cool.
- Slice the peppers and red onion; halve the olives.
- Toss everything with the oil, vinegar and oregano; season. Keeps in a lidded tub.
In the galley
- Copes with a seaway — 4/5 for sea tolerance.
- Stow the main ingredients in dry stores — nothing here needs a fridge.
- Contains: Sulphites — always check the labels of what you buy.
Per serving
- kcal
- 360
- protein
- 16 g
- fat
- 15 g
- carbs
- 43 g
- sugar
- 2 g
- fibre
- 8 g
From USDA FoodData Central, raw weights — a planning guide, not a label; a few values use a close stand-in.
Nutrition per serving: USDA FoodData Central — SR Legacy (U.S. Department of Agriculture, Agricultural Research Service), weighted by each ingredient's grams — a planning guide, not a label. Quantities follow standard portion sizes; this recipe hasn't been tested in a real galley yet. How we make recipes