Mediterranean Style Roasted Red Pepper and Lentil Salad || Gracefult Kitchen

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Mediterranean Style Roasted Red Pepper and Lentil Salad

Salad

This Mediterranean-style roasted red pepper and lentil salad recipe is 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 and vegan-friendly!

Ingredients

1 ½ large red bell peppers, halved and seeded
1 tablespoon extra-virgin olive oil
3 cups cold water
1 cup French green lentils
1 pinch sea salt
2 stalks celery, finely diced
2 carrots, peeled and finely diced
1 small onion, finely diced
½ cup finely chopped flat-leaf parsley
1 teaspoon sea salt, divided
¼ teaspoon freshly ground black pepper
5 tablespoons fresh lemon juice
2 small shallots, coarsely chopped
1 ½ tablespoons white wine vinegar
1 ½ tablespoons balsamic vinegar
1 tablespoon Dijon mustard
½ cup extra-virgin olive oil

Description

Preheat the oven to 425 degrees F (220 degrees C).
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.
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.
Add cooled lentils to bell peppers; gently stir in celery, carrots, onion, and parsley. Season with 1/2 teaspoon salt and black pepper.
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.