READY IN 1½ hrs

Mediterranean Style Roasted Red Pepper and Lentil Salad

Read Reviews (4)

"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!" — Pooja Mottl

Directions

Preheat oven to 425 degrees F (220 degrees C).
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.
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.
Gently mix in the onion, celery, carrots, and parsley. Add 1/2 teaspoon sea salt and freshly ground pepper.
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.

Kitchen-Friendly View

PREP 40 mins
COOK 20 mins
READY IN 1 hr 30 mins

Reviews More Reviews

Jul 29, 2012

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.

—ELECKEY

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May 03, 2013

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

—Marlowe

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4 Ratings

Apr 24, 2013

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.

—For Here or To Go?

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May 11, 2013

Loeved everything that went into it and it was so pretty and colorful but the flavors just didn't make it for me.

—KarenS

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Nutrition

Calories
479 kcal
24%

Carbohydrates
37.5 g
12%

Cholesterol
0 mg
0%

Fat
32.2 g
50%

Fiber
12.1 g
49%

Protein
12 g
24%

Sodium
673 mg
27%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Mediterranean Style Roasted Red Pepper and Lentil Salad

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 479
Calories from Fat: 290

% Daily Value *
Total Fat 32.2g 50 %
** Saturated Fat 4.5g 23 %
Cholesterol 0mg 0 %
Sodium 673mg 27 %
** Potassium 848mg 24 %
Total Carbohydrates 37.5g 12 %
Dietary Fiber 12.1g 49 %
Protein 12g 24 %
Sugars 8.9g
** Vitamin A 176 %
** Vitamin C 173 %
** Calcium 9 %
** Iron 111 %
** Thiamin 30 %
** Niacin 33 %
** Vitamin B6 32 %
** Magnesium 26 %
** Folate 148 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.