Roasted Red Pepper & French Lentil Mediterranean Salad

Name: Roasted Red Pepper & French Lentil Mediterranean Salad
Prep time: 40 min
Cook time: 20 min
Total time: 1 h
Yield: 4 servings
Cuisine: Greek, Israeli, Lebanese, Turkish
Ingredients: 1.5 tbsp Balsamic Vinegar; 0.25 tsp Black Pepper; 2 whole Carrot; 2 stalk Celery; 1 tbsp Dijon Mustard; 1 tbsp Extra-Virgin Olive Oil; 0.5 cup Fresh Parsley; 1 cup Green Lentils; 5 tbsp Lemon Juice; 1 whole Onion; 1.5 whole Red Bell Pepper; 1 pinch Sea Salt; 2 whole Shallot; 3 cups Water; 1.5 tbsp White Wine Vinegar

Side Dish 🥗Dinner 🍽️Lunch 🥪Salad 🥗 Greek 🇬🇷Israeli 🇮🇱Lebanese 🇱🇧Turkish 🇹🇷 Low-Carb Low-Sodium Heart-Healthy ❤️Gluten-Free Vegetarian 🥦Vegan 🌱Plant-Based 🌻Kosher ✡️Pescatarian 🐟

Roasted red peppers bring gentle sweetness to earthy French green lentils, while crisp celery, carrots, and onion add refreshing crunch. A lively lemon–mustard vinaigrette ties it together with layered acidity and silky richness. Perfect as a light lunch, picnic centerpiece, or a make-ahead dinner side, Roasted Red Pepper & French Lentil Mediterranean Salad tastes even better as the flavors meld.

Prep40 mins
Cook20 mins
Serves4
DifficultyEasy

Roasted Red Pepper & French Lentil Mediterranean Salad

1

Preheat the oven to 425 degrees F (220 degrees C).
2

Toss the bell pepper halves with 1 tablespoon olive oil; place them on a baking sheet. Roast in the preheated oven until the peppers are very soft and the edges are crisp, about 20 minutes. Let the peppers cool until easy to handle, then dice into 1/4-inch cubes. Transfer them to a large bowl.
3

Meanwhile, bring cold water and lentils to a boil in a saucepan over high heat. Lower the heat to low, add 1 pinch salt, cover, and simmer until the lentils are just slightly firm to the bite, about 20 minutes. Drain and let cool.
4

Add the cooled lentils to the bell peppers; gently stir in the celery, carrots, onion, and parsley. Season with 1/2 teaspoon salt and black pepper.
5

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