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!"
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1 1/2 large
red bell peppers, halved and seeded
extra virgin olive oil
French green lentils
onion, finely diced
celery, finely diced
carrots, peeled and finely diced
finely chopped flat-leaf parsley
freshly ground black pepper
shallots, coarsely chopped
fresh lemon juice
1 1/2 tablespoons
white wine vinegar
1 1/2 tablespoons
extra-virgin olive oil
Excellent recipe! Didn't have white wine vinegar so I used red wine vinegar. Will make this again!!! Thank ou for an excellent recipe!!!!
Loeved everything that went into it and it was so pretty and colorful but the flavors just didn't make it for me.
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.
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.
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.
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!
This was very tasty! I only made and used 1/2 the dressing. Nice mix of complex, layered flavors. Will make again for sure.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Mediterranean Style Roasted Red Pepper and Lentil Salad
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 290
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