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Roasted red pepper and lentil salad recipe

Roasted red pepper and lentil salad recipe

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  • Recipes
  • Dish type
  • Salad
  • Bean salad
  • Lentil salad

Green lentils are tossed with diced red pepper, carrots, celery and a lemon and shallot vinaigrette in this colourful and filling salad.

2 people made this

IngredientsServes: 8

  • For the lentil salad
  • 1 1/2 large red peppers, halved and seeded
  • 1 tablespoon extra virgin olive oil
  • 180g green lentils
  • 715ml cold water
  • 1 pinch sea salt
  • 1 small onion, finely diced
  • 2 celery sticks, finely diced
  • 2 carrots, peeled and finely diced
  • 2 tablespoons finely chopped fresh parsley
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper
  • For the dressing
  • 1 tablespoon Dijon mustard
  • 2 small shallots, coarsely chopped
  • 1/2 teaspoon sea salt
  • 5 tablespoons fresh lemon juice
  • 1 1/2 tablespoons white wine vinegar
  • 1 1/2 tablespoons balsamic vinegar
  • 120ml extra-virgin olive oil

MethodPrep:40min ›Cook:20min ›Ready in:1hr

  1. Preheat oven to 220 degrees C / Gas mark 7.
  2. Toss red pepper halves with 1 tablespoon of olive oil. Place them on a baking tray and roast until the peppers are very soft and crisp at the edges, about 20 minutes. Allow peppers to cool, then dice into cubes. Set aside in a large mixing bowl.
  3. Combine lentils and cold water in a saucepan and bring to the 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.
  4. Gently mix in the onion, celery, carrots and parsley. Add 1/2 teaspoon sea salt and freshly ground pepper.
  5. For the dressing: 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 most of the dressing over lentils and stir gently with a wooden spoon. Taste the salad and add remaining dressing if desired.

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Reviews & ratingsAverage global rating:(23)

Reviews in English (18)

by Marlowe Kotolup

Excellent recipe! Didn't have white wine vinegar so I used red wine vinegar. Will make this again!!! Thank ou for an excellent recipe!!!!-03 May 2013


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.-29 Jul 2012

by moaa

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.-24 Apr 2013

Roasted Pepper Lentil Lemon Salad

Red bell peppers are roasted sweet and soft before they are tossed with French lentils, carrots, onion and celery. This bright, refreshing salad dresses the medley of lentils and veggies with tart Dijon lemon vinaigrette.

This recipe comes to us from Pooja of Pooja’s Way.

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Lentil Salad with Blue Cheese and Roasted Red Peppers Recipe

TRADITIONAL FRENCH RECIPE: Lentil Salad with Blue Cheese and Roasted Red Peppers is a delicious protein packed salad that can be served warm or cold, great as a side dish or vegetarian main course. In this case, as many french people do, it is served as a side dish.

I love lentils, they are an excellent source of protein, iron and fiber and they are so versatile.

Italian people mainly use lentils in soups, french people go a little bit further and use them in salads.

If you have some fresh mint in your refrigerator that needed to be used up don't worry, it will go well in a lentil salad.

Skill Level: Time: 45 Minutes
Price: Serves: 4 People

( sliced in wedges for serving )

Kosher Salt and Black Pepper

( sliced in wedges for serving )

Kosher Salt and Black Pepper

4 portions of Blue Cheese

( sliced in wedges for serving )

1 teaspoon White Wine Vinegar

Kosher Salt and Black Pepper

02 - Place Lentils and Shallot a pot of boiling water, and cook for about 20 minutes or until Lentils are tender, but with a little resistance to the tooth.

03 - While you are waiting for the Lentils to cook, combine Roaster Red Peppers, Oil, Vinegar, Salt and Black Pepper together in a bowl.

04 - Drain the Lentils immediately as soon as ready through a fine strainer and rinse briefly with cool water.

05 - Drain again the Lentils, trying to remove as much water as possible, leaving them looking humid. Place everything into the Roasted Red Pepper-Oil-Vinegar mixture bowl. Set aside and allow to cool completely.

06 - Add the Parsley and Chives and toss briefly.

07 - Arrange a small amount of Arugola on each plate and top with the Lentils mixture on top of the greens.

Recipe Summary

  • 1 red bell pepper, quartered and seeded
  • 1 green bell pepper, quartered and seeded
  • 1 yellow bell pepper, quartered and seeded
  • Cooking spray
  • 1 ⅛ teaspoons salt, divided
  • ½ teaspoon freshly ground black pepper, divided
  • 1 ½ cups dried lentils (about 3/4 pound)
  • 1 small onion, peeled and halved
  • 1 bay leaf
  • ⅔ cup chopped plum tomato
  • ½ cup chopped green onions
  • ⅓ cup cilantro leaves
  • ⅓ cup fresh lime juice
  • ¼ cup chopped pitted kalamata olives
  • 3 tablespoons extra-virgin olive oil
  • 1 teaspoon fennel pollen

Preheat grill to high heat.

Lightly coat bell pepper pieces with cooking spray. Place bell pepper pieces, skin side down, on grill rack grill 12 minutes or until skins are blackened. Place bell pepper pieces in a zip-top plastic bag seal. Let stand 15 minutes peel and chop bell peppers. Discard skins. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Place bell peppers in a large bowl.

Rinse and drain lentils place in a large saucepan. Cover with water to 3 inches above lentils add onion and bay leaf to pan. Bring to a boil. Cover, reduce heat, and simmer 20 minutes or until lentils are just tender. Drain lentils. Discard onion halves and bay leaf. Add lentils to bell peppers. Add remaining 5/8 teaspoon salt, remaining 1/4 teaspoon black pepper, tomato, and remaining ingredients to lentil mixture stir well.

Prep it

  • Make the vinaigrette: Mix the shallot, vinegar, mustard, garlic, and a scant 1/4 tsp. salt in a small bowl. Let the mixture sit for 10 minutes to soften the shallot and garlic. Whisk in the olive oil and then stir in parsley.

Make the salad: In a 1-quart pan of well-salted water, bring the lentils, bay leaf, garlic, carrot, and onion to a boil over medium-high heat. Lower the heat and simmer until the lentils are tender, about 30 minutes. Let the lentils cool completely in their liquid. Drain, discard the onion, carrot, bay leaf and garlic, and transfer to a medium bowl. Stir the scallions into the lentils and toss with 2 to 3 tsp. of the vinaigrette.

Pack it

  • For each serving, pack half of the lentils, peppers, and tuna in a segmented lunch box or separate containers refrigerate. Bring along a tomato, a small container of kosher salt, and a little jar of olive oil.

Put it together

  • Slice the tomato into thick wedges and arrange on your plate with the lentils, peppers, and tuna. Sprinkle everything with salt and drizzle with olive oil.

This salad goes wonderfully with Homemade Grilled Flatbreads for a hearty, quick meal.

Try swapping a salted hardcooked egg for the tuna, or slices of boiled potato or cooked bulgur for the lentils. Instead of roasted peppers, use roasted zucchini or eggplant. If you don’t have a tomato, substitute a cucumber or sugar snap peas.

Recipe Summary

  • 4 medium red bell peppers
  • 1 teaspoon extra-virgin olive oil
  • 1 tablespoon capers, rinsed and drained
  • 1/4 cup pitted Kalamata olives
  • 1/2 teaspoon red-wine vinegar
  • 1 teaspoon lemon zest
  • Coarse salt and ground pepper
  • Fresh basil leaves, for serving

Heat broiler, with rack in top position. Place bell peppers on a foil-lined rimmed baking sheet. Broil, turning occasionally, until charred on all sides and tender, about 10 minutes. Transfer to a bowl, cover tightly with plastic wrap, and let steam 20 minutes. Rub with paper towels to remove skin. Stem, seed, and cut each pepper lengthwise into 4 pieces.

Arrange peppers on a serving platter, drizzle with oil, and top with capers, olives, vinegar, and lemon zest. Season with salt and pepper and sprinkle with basil.


  1. Combine dressing ingredients in food processor and blend until smooth. Taste and adjust seasoning as needed. Refrigerate until ready to use.
  2. Rinse and sort lentils, picking out any irregular lentils, then add to a saucepan with two cups of water.
  3. Bring to a simmer over medium-high heat, then reduce heat and cook, uncovered, over a low simmer (there should be only a few small bubbles in the water), for about 20 minutes. You may need to add more water while lentils cook (only add enough to barely cover lentils).
  4. When cooked (no longer hard), drain then return them to saucepan (heat off). Season with salt, ground black pepper, and fresh thyme.
  5. Allow lentils to cool to room temperature, then add celery and onion and mix well.
  6. Add about 1/4 cup of roasted red pepper dressing to the lentils. Reserve extra dressing for individual servings. Add walnuts and mix well.
  7. Place salad greens in individual bowls, and top with lentil salad.
  8. Sprinkle with feta cheese just before serving.

Recipe courtesy of Patricia Conte, the independent writer and food blogger behind Grab a Plate where she shares (mostly) healthy recipes and bites in between. She credits her love of cooking, baking, entertaining, and eating to her Italian immigrant family who is also passionate about all things food!


Preheat the oven to 200C/180C Fan/Gas 6.

Arrange the cauliflower florets on a baking tray. Rub each with a little coconut oil and sprinkle over the cumin and salt. Roast for 25-30 minutes, turning the florets halfway through cooking, until browned all over and tender when pierced in the centre with a sharp knife.

Meanwhile, for the sauce, arrange the red pepper quarters on a baking tray and sprinkle with salt. Roast in the oven for 12-15 minutes, or until soft with blackened, loosened skins.

Drain the lentils and rinse thoroughly in cold water. Put in a large saucepan and pour over 700ml/1¼ pints of cold water. Add the bay leaf. Bring to the boil, then reduce and simmer for 12-15 minutes, or until tender. Drain well and transfer to a large bowl. Sprinkle over the sea salt and drizzle with olive oil, stirring well to coat the lentils. Set aside.

Transfer the roasted peppers to a food processor. Drain the cashew nuts and rinse thoroughly. Add the cashew nuts and remaining sauce ingredients to the food processor, blending until smooth and thick. Season with salt and pepper. Add a dash of cold water if the sauce is too thick.

Just before serving, stir the roasted cauliflower and parsley into the lentils.

Spoon the salad onto serving plates, drizzle a little of the red-pepper sauce over each portion and serve.

Recipe Tips

Tip 1: Any leftover sauce can be frozen or stored in an airtight container in the fridge for up to 1 week.

Tip 2: When roasting the cauliflower, make sure the florets are well spaced out so that they roast rather than steam.

Tip 3: If you can’t soak the lentils, rinse them thoroughly then cook according to the packet instructions.


Viola! Rich earthy flavors, crispy goodness , and a tangy-sweet punch at the end.

This quinoa lentil salad goes well with everything but, also stands on its own as a marvelous vegetarian dish.

It also makes the best leftovers as a cold salad! Make sure to refrigerate in an airtight container to make it last for 3-5 days.

Chimichurri sauce

Argentinian style chimichurri is typically eaten slathered over barbecued meats, but it’s also outstanding with vegetables and plant based proteins.

The sauce is easy to make – a straight forward mixture of hand chopped parsley and oregano (hand chopped is important, you’re not making pesto), loads of crushed garlic, some chilli, red wine vinegar and a slightly impolite amount of extra virgin olive oil. If you have a bottle of citrus infused extra virgin olive oil hiding in the back of your pantry, this is your chance to bust it out.

I used half of the sauce to toss through the salad, and the remainder to spoon over individual serves for a bit of extra oomph. I love this stuff.