Best 2 Roasted Pepper And Lentil Salad Recipes

Prepare to tantalize your taste buds with a symphony of flavors in the roasted pepper and lentil salad. This delectable dish blends the vibrant sweetness of roasted peppers with the earthy goodness of lentils, creating a culinary masterpiece that is both visually stunning and bursting with nutrition. Whether you're seeking a vibrant side dish for your next gathering or a wholesome vegetarian main course, this salad is sure to leave you craving for more.

Let's cook with our recipes!

MEDITERRANEAN STYLE ROASTED RED PEPPER AND LENTIL SALAD

Mediterranean Style Roasted Red Pepper and Lentil Salad image

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!

Provided by Pooja Mottl

Categories Salad Beans Lentil Salad Recipes

Time 1h30m

Yield 4

Number Of Ingredients 18

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

Steps:

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 Facts : Calories 479.5 calories, Carbohydrate 37.5 g, Fat 32.2 g, Fiber 12.1 g, Protein 12 g, SaturatedFat 4.5 g, Sodium 673 mg, Sugar 8.9 g

ROASTED PEPPER AND LENTIL SALAD

Roasted Pepper and Lentil Salad image

This is based on a Weight Watchers recipe modified to suit my own tastes. A wonderfully simple salad that can play center stage at the meal or accompany grilled meat and vegetables. Travels well and would work well for a potluck or picnic.

Provided by justcallmetoni

Categories Lentil

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1/2 lb dry lentils, rinsed and picked over to remove debris
6 cups water
1/3 cup balsamic vinegar
2 teaspoons olive oil
1 large red pepper
1 clove garlic, finely minced
1/2 cup fresh basil, chopped
1/8 teaspoon table salt, to taste
1/8 teaspoon black pepper, to taste
1/3 cup reduced-fat feta cheese, crumbled

Steps:

Bring lentils and water to boil in a saucepan over high heat.
Reduce heat, cover and simmer until lentils are tender, about 30 minutes.
While the lentils are cooking, char the red pepper over a high flame on the stove until the skin is blackened and blistered.
Place it in a paper or plastic bag for 10 minutes to get the skin to further loosen.
Remove skin from pepper and dice into 1/2 inch pieces.
Set aside.
Drain lentils and transfer to a large bowl.
Add vinegar, oil, garlic, peppers and basil; toss to combine.
Season to taste with salt and pepper.
Place salad onto serving platter/bowl or individual plates.
Top with feta crumbles.
Serve warm or chilled.

Tips:

For the best flavor, use roasted red peppers that have been jarred in olive oil.
If you don't have any roasted red peppers on hand, you can roast your own by placing red bell peppers on a baking sheet and roasting them at 400 degrees Fahrenheit for 30 minutes, or until the skins are blistered and charred.
Once the peppers are roasted, remove them from the oven and place them in a bowl. Cover the bowl with plastic wrap and let the peppers steam for 10 minutes. This will make them easier to peel.
Once the peppers are peeled, remove the seeds and ribs and chop them into small pieces.
You can use any type of lentil for this salad, but brown lentils are a good choice because they hold their shape well.
Be sure to rinse the lentils well before cooking them.
To cook the lentils, simply add them to a pot of boiling water and simmer for 20-25 minutes, or until they are tender.
Once the lentils are cooked, drain them and let them cool.
While the lentils are cooking, you can prepare the dressing for the salad. Simply whisk together olive oil, lemon juice, garlic, salt, and pepper.
Once the lentils are cooled, combine them with the roasted red peppers, dressing, and any other desired ingredients, such as chopped parsley, crumbled feta cheese, or sliced almonds.

Conclusion:

Roasted pepper and lentil salad is a healthy and delicious dish that is perfect for a light lunch or dinner. It is packed with flavor and nutrients, and it is easy to make. With a few simple ingredients and a little bit of time, you can have a delicious and satisfying meal that the whole family will enjoy.

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