Mediterranean Style Roasted Red Pepper And Lentil Salad Recipe

Name: Mediterranean Style Roasted Red Pepper And Lentil Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 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; 1/2 cup finely chopped flat-leaf parsley; 1/2 teaspoon sea salt; 1/4 teaspoon freshly ground black pepper; 1 tablespoon Dijon mustard; 2 small shallots, coarsely chopped; 1/2 teaspoon sea salt; 5 tablespoons fresh lemon juice; 1 1/2 tablespoons white wine vinegar; 1 1/2 tablespoons balsamic vinegar; 1/2 cup extra-virgin olive oil

Servings: persons

1 1/2 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
1/2 cup finely chopped flat-leaf parsley
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1 tablespoon Dijon mustard
2 small shallots, coarsely chopped
1/2 teaspoon sea salt
5 tablespoons fresh lemon juice
1 1/2 tablespoons white wine vinegar
1 1/2 tablespoons balsamic vinegar
1/2 cup extra-virgin olive oil

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.

421

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 1/2 large red bell peppers, halved and seeded, 1 tablespoon extra virgin olive oil, 1 cup French green lentils, 3 cups cold water, and more.

Yes, Mediterranean Style Roasted Red Pepper And Lentil Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Mediterranean Style Roasted Red Pepper And Lentil Salad

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