Mediterranean Style Roasted Red Pepper and Lentil Salad
Servings Per Recipe: 4 Calories: 479.5
% Daily Value *
vitamin a iu:
calories from fat:
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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 to taste and used rice vinegar instead of white wine vinegar (did not have any). Oh yeah I didnt have carrots either.
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 healthy and nutritious all you need to do is add some rolls or biscuits and you have a complete meal. If you love tabbouleh or middle eastern foods this will soon become an instant favorite.
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 parboiling the carrots or coarsely grating them which I plan to do next time I make it.
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 addition to the red pepper. I used canned lentils which made this a very quick and easy recipe. This is is definitely a keeper and will become a regular edition to future meals!