I eat quite a lot of lentils, and inspired by Nicole Franzen's lemon thyme lentils, I decided to make a salad of lentils with roasted red and yellow peppers. This is a great lunch, and can be adapted to your taste. I like things lemony so I added quite a bit of citrus--you can reduce it. I keep the olive oil on the light side--you may choose to add more. While the lentils are the main event in this salad, the peppers add balance and sweetness, and roasting them is super-easy.
Stir lemon and lime juice and zest into cooked lentils. Add roasted red pepper, onion and garlic, and paprika. Stir gently, being careful not to break up lentils. Add olive oil a glug at a time till the balance between citrus and olive oil is to your liking. Salt, pepper, and add red pepper flakes and cheese, if using, to taste.