1. Recipes

How to Make Mediterranean Style Roasted Red Pepper and Lentil Salad - A Step-by-Step Guide

Looking for a healthy and delicious salad that's bursting with flavor? Look no further than this Mediterranean style roasted red pepper and lentil salad. This dish is perfect for anyone looking to add more plant-based protein and wholesome ingredients to their diet. Packed with nutrients and mouthwatering flavor, this salad is sure to become a favorite in your recipe repertoire.

The star of this salad is the roasted red peppers, which bring a sweet and smoky flavor to the dish. Combin...

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Ingredients

  • 1 ½ 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
  • ½ cup finely chopped flat-leaf parsley
  • ½ teaspoon sea salt
  • ¼ teaspoon freshly ground black pepper
  • 1 tablespoon Dijon mustard
  • 2 small shallots, coarsely chopped
  • ½ teaspoon sea salt
  • 5 tablespoons fresh lemon juice
  • 1 ½ tablespoons white wine vinegar
  • 1 ½ tablespoons balsamic vinegar
  • ½ cup extra-virgin olive oil

Information

  • Prep Time: 40 mins
  • Cook Time: 20 mins
  • Additional Time: 30 mins
  • Total Time: 1 hr 30 mins
  • Servings: 4
  • Yield: 4 cups

  • 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.

    • Nutrition

    480 cal.

    • Total Fat: 32g
    • Saturated Fat: 5g
    • Sodium: 673mg
    • Total Carbohydrate: 38g
    • Dietary Fiber: 12g
    • Total Sugars: 9g
    • Protein: 12g
    • Vitamin C: 104mg
    • Calcium: 73mg
    • Iron: 11mg
    • Potassium: 848mg

    Categories

    Salad recipes
    Mediterranean recipes
    Roasted pepper recipes
    Lentil recipes
    Healthy recipes