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My review
Mediterranean Style Roasted Red Pepper and Lentil Salad
3
Pooja Mottl
"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!"
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Ingredients
1 h 30 m servings 479Original recipe yields 4 servings (4 cups)
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Directions
{{model.addEditText}} Print- 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.
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Footnotes
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews
Read all reviews 1823 Ratings
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Most helpful positive review
5/3/2013
Excellent recipe! Didn't have white wine vinegar so I used red wine vinegar. Will make this again!!! Thank ou for an excellent recipe!!!!
Most helpful critical review
5/11/2013
Loeved everything that went into it and it was so pretty and colorful but the flavors just didn't make it for me.
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5/3/2013
Excellent recipe! Didn't have white wine vinegar so I used red wine vinegar. Will make this again!!! Thank ou for an excellent recipe!!!!
7/29/2012
This was great and very easy. I omitted the onion (allergy problem), added some barley and cut down on the olive oil. I also used marinated red peppers to save time.
9/1/2013
OMG! This is the best salad. I made it exactly according to recipe and it came out perfect. I doubled the recipe and it is not going to last long. We couldn't stop eating it. It is so health...
4/24/2013
Im always finding something new to try especially lunch entrees. I really love this salad (but you really gotta love lentils) combo especially the vinaigrette. I just added a tad bit more salt...
8/26/2013
Delicious! Made exactly according to the recipe. Think I might use 1/4 cup more lentils next time & perhaps a touch of cumin for more of a Mediterranean flavor. But wonderful as is. Thanks!
3/13/2015
Super yummy and healthy to boot! I adapted the ingredients based on my pantry contents and used apple cider vinegar, dried parsley and limes. I added some garlic and roasted green pepper in addi...
10/11/2013
This was very tasty! I only made and used 1/2 the dressing. Nice mix of complex, layered flavors. Will make again for sure.
9/11/2013
I made this recipe exactly as written with the exception of using small red lentils. The recipe is superb except for one thing--the hard carrots ruined the overall texture. I recommend either ...
8/7/2014
This is delicious. The only change I made was using water chestnuts instead of celery. I also used roasted red peppers from a jar which saves time. I loved it!