Mediterranean Style Roasted Red Pepper and Lentil Salad

This Mediterranean-style roasted red pepper and lentil salad recipe tosses French green lentils with diced vegetables and a tangy homemade vinaigrette.

• Preparation Time: 40 mins
• Cooking Time: 20 mins
• Total Time: 60 mins
• Calories: 480 Calories

Ingredients

• 1 tablespoon extra virgin olive oil
• 1 small onion, finely diced
• 5 tablespoons fresh lemon juice
• 3 cups cold water
• 1 tablespoon Dijon mustard
• 1 pinch sea salt
• 2 stalks celery, finely diced
• 1 cup French green lentils
• 2 carrots, peeled and finely diced
• 2 small shallots, coarsely chopped
• 0.25 teaspoon freshly ground black pepper
• 0.5 cup extra-virgin olive oil
• 0.5 teaspoon sea salt
• 1.5 tablespoons white wine vinegar
• 1.5 large red bell peppers, halved and seeded
• 0.5 cup finely chopped flat-leaf parsley
• 1.5 tablespoons balsamic vinegar

Recipe Instructions

Step 1

Preheat the oven to 425 degrees F (220 degrees C).

Step 2

Toss bell pepper halves with 1 tablespoon olive oil; place on a baking sheet. Roast in the preheated oven until peppers are very soft and crisp at the edges, about 20 minutes. Set peppers aside until cool enough to handle, then dice into 1/4-inch cubes. Transfer to a large bowl.

Step 3

Meanwhile, bring cold water and lentils to a boil in a saucepan over high heat. Reduce heat to low, add 1 pinch salt, cover, and simmer until lentils are just tender to the bite, about 20 minutes. Drain and cool.

Step 4

Add cooled lentils to bell peppers; gently stir in celery, carrots, onion, and parsley. Season with 1/2 teaspoon salt and black pepper.

Step 5

Place lemon juice, shallots, white wine vinegar, balsamic vinegar, Dijon mustard, and remaining 1/2 teaspoon salt in a blender; blend on High for 10 seconds. Gradually add olive oil; blend until vinaigrette is fully emulsified and smooth. Pour 1/2 cup vinaigrette over lentils; stir gently with a wooden spoon. Taste salad; add remaining vinaigrette if desired.