MEDITERRANEAN STYLE ROASTED RED PEPPER AND LENTIL SALAD
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
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 AND HERB SALAD WITH ROASTED PEPPERS AND FETA
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
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
ROASTED PEPPER AND LENTIL SALAD
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
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.
ROASTED PEPPER AND LENTIL SOUP
This summery soup can be served cold or hot. The lentils make the soup hearty while still light and refreshing.
Provided by Jones
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Lentil Soup Recipes
Time 2h
Yield 6
Number Of Ingredients 20
Steps:
- Set oven rack about 6 inches from the heating element in your oven and preheat the broiler. Line a baking sheet with aluminum foil.
- Arrange red bell pepper halves, yellow bell pepper halves, and orange bell pepper halves onto prepared baking sheet with cut sides down.
- Roast peppers under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Place the blackened peppers into a bowl and tightly seal with plastic wrap. Steam as they cool until the skin has loosened completely, about 20 minutes. Remove and discard skins. Cut peppers into small dice.
- Heat olive oil in a large pot over medium heat; cook and stir onion and carrot in hot oil until onion is translucent, about 10 minutes. Add garlic, tarragon, thyme, and paprika; continue to cook and stir until garlic is fragrant, about 2 minutes.
- Stir roasted peppers, tomatoes, water, and hot sauce into the peppers mixture, place a cover on the pot, and cook until the tomatoes soften, about 5 minutes.
- Pour vegetable broth into the pot; add lentils, bay leaves, salt, and black pepper; bring to a boil, cover the pot, reduce heat to medium-low, and cook until lentils are tender, about 45 minutes.
- Pour soup into a blender or food processor no more than half full. Cover and hold lid down; pulse several time to get the soup to be only slightly chunky. Repeat processing until all soup has been blended.
Nutrition Facts : Calories 204.1 calories, Carbohydrate 32.9 g, Fat 3.9 g, Fiber 12.8 g, Protein 10.6 g, SaturatedFat 0.5 g, Sodium 720.3 mg, Sugar 7.2 g
LENTIL & ROASTED VEGETABLE SALAD RECIPE BY TASTY
Here's what you need: butternut squash, brussels sprouts, red onion, olive oil, salt, pepper, green lentil, water, balsamic vinegar, maple syrup, salt, pepper
Provided by Rachel Gaewski
Categories Lunch
Yield 2 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 400°F (200°C).
- Add butternut squash, Brussels sprouts, and red onion to to a parchment paper-lined baking sheet. Season with olive oil, salt, and pepper, and use hands to mix until seasoning is fully distributed.
- Bake for 20 minutes, flipping halfway through.
- In a medium saucepan, add lentils and water, and bring to a boil.
- Reduce heat to a simmer and cover for 20-25 minutes or until lentils are tender. Drain excess water if necessary.
- When vegetables are finished roasting, transfer to a mixing bowl and add lentils.
- For the dressing, combine balsamic vinegar, maple syrup, salt, and pepper in liquid measuring cup and whisk until combined.
- Pour dressing over lentils and vegetables and toss until fully coated.
- Transfer lentil salad to two containers and refrigerate for up to 5 days.
- Enjoy!
Nutrition Facts : Calories 600 calories, Carbohydrate 109 grams, Fat 8 grams, Fiber 19 grams, Protein 29 grams, Sugar 20 grams
LENTIL & RED PEPPER SALAD
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
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
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