adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Mediterranean Style Roasted Red Pepper and Lentil Salad
Mediterranean Style Roasted Red Pepper and Lentil Salad
0 Likes
Prep Time:
40 minutes
Cook Time:
20 minutes
Total Time:
90 minutes
French green lentil summer salad with tangy vinaigrette and diced veggies.
Ingredients:
  • 1.5 large red bell peppers, halved and seeded
  • 1 tablespoon extra virgin olive oil
  • 1 cup French green lentils
  • 3 cups cold water
  • 1 pinch sea salt
  • 1 small onion, finely diced
  • 2 stalks celery, finely diced
  • 2 carrots, peeled and finely diced
  • 0.5 cup finely chopped flat-leaf parsley
  • 0.5 teaspoon sea salt
  • 0.25 teaspoon freshly ground black pepper
  • 2 small shallots, coarsely chopped
  • 5 tablespoons fresh lemon juice
  • 1.5 tablespoons white wine vinegar
  • 1.5 tablespoons balsamic vinegar
  • 0.5 cup extra-virgin olive oil
Instructions:
  • Preheat the oven to a toasty 425 degrees F (220 degrees C).
  • Coat red pepper halves in 1 tablespoon of luscious olive oil and spread them on a baking sheet. Roast until the peppers are tender and perfectly toasted at the edges, approximately 20 minutes. After cooling, chop the peppers into tiny 1/4-inch cubes and preserve in a spacious mixing bowl.
  • In a saucepan, bring lentils and cold water to a boil over high heat. Reduce heat, add a pinch of salt, cover, and simmer until tender, about 20 minutes. Drain and cool before transferring to a mixing bowl.
  • Delicately combine the onion, celery, carrots, and parsley. Season with 1/2 teaspoon of sea salt and freshly ground pepper.
  • In a blender, mix Dijon mustard, chopped shallots, 1/2 teaspoon sea salt, lemon juice, white wine vinegar, and balsamic vinegar. Blend on high for 10 seconds. Slowly pour in olive oil and blend until the dressing is smooth and well combined. Drizzle 1/2 cup of the dressing over lentils and stir gently with a wooden spoon. Taste the salad and add more dressing if needed.

Similar Recipes