Lentil Red Pepper Salad Recipes

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MEDITERRANEAN STYLE ROASTED RED PEPPER AND LENTIL SALAD



Mediterranean Style Roasted Red Pepper and Lentil Salad image

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!

Provided by Pooja Mottl

Categories     Salad     Beans     Lentil Salad Recipes

Time 1h30m

Yield 4

Number Of Ingredients 18

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

Steps:

  • 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.

Nutrition Facts : Calories 479.5 calories, Carbohydrate 37.5 g, Fat 32.2 g, Fiber 12.1 g, Protein 12 g, SaturatedFat 4.5 g, Sodium 673 mg, Sugar 8.9 g

LENTIL & RED PEPPER SALAD



Lentil & red pepper salad image

A filling salad that can be tailored to your taste, swap the lentils for beans and throw in some extra veg

Provided by Good Food team

Categories     Buffet, Dinner, Lunch, Main course, Side dish, Supper

Time 15m

Number Of Ingredients 8

400g can lentil , rinsed and drained
5 roasted red peppers from a jar, chopped
handful radishes , sliced
handful olives
2 tbsp balsamic vinegar
4 tbsp olive oil
2 Little Gem lettuces
150-200g feta cheese , crumbled

Steps:

  • Tip the lentils and peppers into a bowl with the radishes, olives, vinegar and oil, and mix well. Season to taste.
  • Separate the lettuce leaves and put onto a large plate. Spoon over the lentil salad and scatter with the feta.

Nutrition Facts : Calories 634 calories, Fat 49 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 9 grams sugar, Fiber 9 grams fiber, Protein 22 grams protein, Sodium 6.81 milligram of sodium

LENTIL & RED PEPPER SALAD WITH A SOFT EGG



Lentil & red pepper salad with a soft egg image

This healthy and hearty salad is packed full of fresh flavours

Provided by Good Food team

Categories     Dinner, Lunch, Main course, Supper

Time 16m

Number Of Ingredients 7

2 eggs
400g can green lentils , rinsed and drained
1 small red onion , thinly sliced
1 red pepper , finely chopped
1 tbsp balsamic vinegar
handful rocket leaves
1 tbsp olive oil

Steps:

  • Boil the eggs for 6 mins, then quickly cool under cold running water and peel off the shells. Tip the lentils into a bowl with the onion, red pepper and balsamic vinegar. Mix well.
  • Put the salad onto a serving dish, then pile the rocket on top. Drizzle with the oil, then halve the eggs and sit them on top of the salad.

Nutrition Facts : Calories 284 calories, Fat 13 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 8 grams sugar, Fiber 9 grams fiber, Protein 17 grams protein, Sodium 1.49 milligram of sodium

SPICY RED LENTIL SALAD WITH PICKLED VEGETABLES



Spicy Red Lentil Salad with Pickled Vegetables image

Provided by Guy Fieri

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 12

1 pound red lentils
1/2 teaspoon ground cumin
1/4 teaspoon red pepper flakes
1 bay leaf
Kosher salt and freshly cracked black pepper
12 ounces giardiniera
6 cups lightly packed baby arugula
1 tablespoon red wine vinegar
1 teaspoon Dijon mustard
1 tablespoon sugar
Kosher salt and freshly cracked black pepper
1/4 cup extra-virgin olive oil

Steps:

  • For the lentils: Set a large saucepan over high heat. Add the lentils and toast in the dry pan until they just turn in color a little (this will give the finished lentils a little texture), 20 to 30 seconds. Add 3 1/2 cups water, the cumin, red pepper flakes, bay leaf and some salt and pepper. Bring to a boil, and then reduce the heat and simmer, uncovered, until the lentils are tender and all the liquid has been absorbed, about 12 minutes. Pour the lentils out onto a flat platter in a thin layer so they cool faster and don't get too soft. Cool in the refrigerator for 5 minutes.
  • For the salad: Drain the giardiniera, reserving 1 tablespoon of the pickling juice, and roughly chop. Wash the arugula and dry well.
  • For the vinaigrette: In a large mixing bowl, make a quick vinaigrette by combining the reserved pickling juice with the red wine vinegar, Dijon mustard, sugar, and some salt and pepper. While whisking, add the olive oil to emulsify.
  • Assemble the salad in a large bowl by folding the giardiniera in with the lentils. Dress lightly with the vinaigrette and serve immediately over the arugula.

RED LENTIL SALAD



Red Lentil Salad image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 18

1 cup red lentils or Le Puy French green lentils
1 large fresh bay leaf
1 large russet potato, peeled and cut into 1/2-inch dice
Kosher salt
3 tablespoons vegetable oil
1 small red onion, finely chopped
2 cloves garlic, finely chopped
One 1-inch piece ginger, peeled and grated
1 red chile pepper, finely chopped
1 tablespoon tamarind paste
1 tablespoon ground turmeric
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground coriander
1 teaspoon powdered mustard
1/8 teaspoon cinnamon
Handful fresh cilantro leaves, finely chopped
2 cups baby spinach, chopped
Juice of 1 lime

Steps:

  • Bring the lentils and bay leaf to a boil in 3 cups water, then reduce the heat and simmer until the water cooks away, 15 to 18 minutes. Skim any by-product away as the lentils cook.
  • Meanwhile, cover the potatoes with water in a small pot and bring to boil. Salt the water and boil for 5 minutes. Drain the potatoes and run under cold water to cool. Drain well and transfer to a large bowl.
  • Drain the lentils and run under cold water to cool. Drain well and add to the potatoes.
  • Meanwhile, heat the vegetable oil in a skillet and saute the onions, garlic, ginger and chile pepper until softened. Stir in the tamarind paste and spices to toast them, then remove from the heat.
  • Add the spice mixture to the lentils and potatoes. Gently stir in the cilantro, spinach and lime juice. If the salad seems dry, add a little more oil. Serve.

ROASTED PEPPER AND LENTIL SALAD



Roasted Pepper and Lentil Salad image

This is based on a Weight Watchers recipe modified to suit my own tastes. A wonderfully simple salad that can play center stage at the meal or accompany grilled meat and vegetables. Travels well and would work well for a potluck or picnic.

Provided by justcallmetoni

Categories     Lentil

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 10

1/2 lb dry lentils, rinsed and picked over to remove debris
6 cups water
1/3 cup balsamic vinegar
2 teaspoons olive oil
1 large red pepper
1 clove garlic, finely minced
1/2 cup fresh basil, chopped
1/8 teaspoon table salt, to taste
1/8 teaspoon black pepper, to taste
1/3 cup reduced-fat feta cheese, crumbled

Steps:

  • Bring lentils and water to boil in a saucepan over high heat.
  • Reduce heat, cover and simmer until lentils are tender, about 30 minutes.
  • While the lentils are cooking, char the red pepper over a high flame on the stove until the skin is blackened and blistered.
  • Place it in a paper or plastic bag for 10 minutes to get the skin to further loosen.
  • Remove skin from pepper and dice into 1/2 inch pieces.
  • Set aside.
  • Drain lentils and transfer to a large bowl.
  • Add vinegar, oil, garlic, peppers and basil; toss to combine.
  • Season to taste with salt and pepper.
  • Place salad onto serving platter/bowl or individual plates.
  • Top with feta crumbles.
  • Serve warm or chilled.

WARM LENTIL SALAD WITH ONION, PEPPERS, AND SPINACH



Warm Lentil Salad With Onion, Peppers, and Spinach image

This is a South Beach recipe, but I'm not sure which phase. I like warm salads, especially on SBD, as I get tired of all that raw food crunching!

Provided by Ppaperdoll

Categories     Lentil

Time 55m

Yield 2 serving(s)

Number Of Ingredients 9

2 1/3 cups brown lentils
2 teaspoons fresh parsley, chopped
2 1/3 red bell peppers, diced
1 2/3 cups vegetable stock
2/3 cup fresh spinach
2/3 small yellow onion, thinly sliced
1 bay leaf
1 1/3 tablespoons olive oil
2 1/3 teaspoons balsamic vinegar

Steps:

  • Heat oil in small pan and cook onion until just starting to brown. Add lentils and bay leaf. Stir to coat in oil. Add vegetable stock and stir. Bring to a boil, reduce heat, cover, and simmer 40 minutes or until liquid is absorbed and lentils are tender, but not mushy.
  • When lentils are cooked, remove from heat and discard bay leaf. Stir in spinach and red pepper. Season to taste and serve with fresh parsley, olive oil, and balsamic vinegar.

Nutrition Facts : Calories 907.2, Fat 11.8, SaturatedFat 1.7, Sodium 25.5, Carbohydrate 143.7, Fiber 70.7, Sugar 11.3, Protein 58.9

LENTIL AND HERB SALAD WITH ROASTED PEPPERS AND FETA



Lentil and Herb Salad With Roasted Peppers and Feta image

A delicious salad that works equally well warm or at room temperature.

Provided by Martha Rose Shulman

Categories     appetizer

Time 40m

Yield Serves 6 generously

Number Of Ingredients 12

2 cups / 14 ounces green, brown or black lentils, rinsed and picked over6 cups water
1 small or 1/2 large onion, cut in half
3 to 4 garlic cloves (to taste), minced
1 bay leaf
Salt to taste
1/4 cup red wine vinegar or sherry vinegar
1/3 cup extra virgin olive oil
1/4 cup broth from the lentils
2 roasted red peppers peeled, seeded sliced in 2-inch long julienne
1 cup chopped fresh herbs, such as parsley, chives, mint, dill, oregano (any combination)
Freshly ground pepper
3 ounces feta, crumbled

Steps:

  • In a medium size pot, combine lentils, water, onion, bay leaf and 2 of the garlic cloves. Bring to a gentle boil over medium-high heat. Add salt to taste, cover, reduce heat to low and simmer 25 minutes, until lentils are cooked through but still have some texture. They should not be mushy. Taste and adjust salt. Using tongs, remove onion and bay leaf.
  • Meanwhile, in a small bowl or measuring cup, mix together vinegar, remaining garlic, salt to taste, and olive oil. Set aside.
  • Place a strainer over a bowl and carefully drain lentils. Transfer lentils to a bowl. Measure out 1/4 cup of the broth and whisk it into the dressing, then toss dressing with the lentils. Stir in roasted pepper strips and allow to cool if desired. Taste and adjust salt. Shortly before serving stir in fresh herbs, pepper, and feta.

Nutrition Facts : @context http, Calories 433, UnsaturatedFat 11 grams, Carbohydrate 53 grams, Fat 16 grams, Fiber 9 grams, Protein 21 grams, SaturatedFat 4 grams, Sodium 412 milligrams, Sugar 5 grams

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