Mediterranean Style Roasted Red Pepper and Lentil Salad

Mediterranean Style Roasted Red Pepper and Lentil Salad

10 Reviews 2 Pics
  • Prep

    40 m
  • Cook

    20 m
  • Ready In

    1 h 30 m
Pooja Mottl
Recipe by  Pooja Mottl

“A perfect summer salad to share with friends and family over a picnic or for dinner. This whole food lentil salad recipe is super easy to make, plus it's vegan-friendly!”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 4 cups

ADVERTISEMENT

Directions

  1. Preheat oven to 425 degrees F (220 degrees C).
  2. Toss red pepper halves with 1 tablespoon of olive oil. Place them on a baking sheet and roast until the peppers are very soft and crisp at the edges, about 20 minutes. Allow peppers to cool, then dice into 1/4-inch cubes. Set aside in a large mixing bowl.
  3. Combine lentils and cold water in a saucepan and bring to a boil over high heat. Reduce the heat to low, add a pinch of salt, and simmer, covered, until the lentils are just tender to the bite, about 20 minutes. Remove from heat, drain, and cool. Transfer cooled lentils to the mixing bowl.
  4. Gently mix in the onion, celery, carrots, and parsley. Add 1/2 teaspoon sea salt and freshly ground pepper.
  5. Combine the Dijon mustard, chopped shallots, 1/2 teaspoon sea salt, lemon juice, white wine vinegar, and balsamic vinegar in a blender. Blend on High for 10 seconds. Gradually add olive oil and blend again until the dressing is fully emulsified and smooth. Pour 1/2 cup dressing over lentils and stir gently with a wooden spoon. Taste the salad and add remaining dressing if desired.

Share It

Reviews (10)

Rate This Recipe
Marlowe
8

Marlowe

Excellent recipe! Didn't have white wine vinegar so I used red wine vinegar. Will make this again!!! Thank ou for an excellent recipe!!!!

ELECKEY
6

ELECKEY

This was great and very easy. I omitted the onion (allergy problem), added some barley and cut down on the olive oil. I also used marinated red peppers to save time.

moaa
3

moaa

Im always finding something new to try especially lunch entrees. I really love this salad (but you really gotta love lentils) combo especially the vinaigrette. I just added a tad bit more salt to taste and used rice vinegar instead of white wine vinegar (did not have any). Oh yeah, I didnt have carrots either.

More Reviews

Similar Recipes

Refreshing Lentil Salad
(15)

Refreshing Lentil Salad

Tuna with Mediterranean Lentil Salad
(2)

Tuna with Mediterranean Lentil Salad

Creamy Lentil Salad
(3)

Creamy Lentil Salad

Crunch's Lentil Salad
(1)

Crunch's Lentil Salad

Warm Split Red Lentil and Tamarind Salad
(0)

Warm Split Red Lentil and Tamarind Salad

Cranberry Lentil and Quinoa Salad
(0)

Cranberry Lentil and Quinoa Salad

Nutrition

Amount Per Serving (4 total)

  • Calories
  • 479 cal
  • 24%
  • Fat
  • 32.2 g
  • 50%
  • Carbs
  • 37.5 g
  • 12%
  • Protein
  • 12 g
  • 24%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 673 mg
  • 27%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Crunch's Lentil Salad

>

next recipe:

Warm Split Red Lentil and Tamarind Salad