Mediterranean Style Roasted Red Pepper and Lentil Salad Recipe - Allrecipes.com
Mediterranean Style Roasted Red Pepper and Lentil Salad Recipe
  • READY IN hrs

Mediterranean Style Roasted Red Pepper and Lentil Salad

Recipe by  

"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!"

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Ingredients Edit and Save

Original recipe makes 4 cups Change Servings
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  • PREP

    40 mins
  • COOK

    20 mins
  • READY IN

    1 hr 30 mins

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.
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Reviews More Reviews

Most Helpful Positive Review
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!!!!

 
Most Helpful Critical Review
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.

 
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.

 
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.

 
Sep 11, 2013

I made this recipe exactly as written with the exception of using small red lentils. The recipe is superb except for one thing--the hard carrots ruined the overall texture. I recommend either parboiling the carrots or coarsely grating them, which I plan to do next time I make it.

 
Sep 01, 2013

OMG! This is the best salad. I made it exactly according to recipe and it came out perfect. I doubled the recipe and it is not going to last long. We couldn't stop eating it. It is so healthy and nutritious all you need to do is add some rolls or biscuits and you have a complete meal. If you love tabbouleh or middle eastern foods, this will soon become an instant favorite.

 
Aug 26, 2013

Delicious! Made exactly according to the recipe. Think I might use 1/4 cup more lentils next time & perhaps a touch of cumin for more of a Mediterranean flavor. But wonderful as is. Thanks!

 
Oct 11, 2013

This was very tasty! I only made and used 1/2 the dressing. Nice mix of complex, layered flavors. Will make again for sure.

 

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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.

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About the Cook

Pooja Mottl
2 Followers 0 Saved Recipes
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