The Mediterranean Diet consistently ranks as one of the world’s best diets due to its strong emphasis on whole grains, legumes, fruits, vegetables, and healthy fats like olive oil. Perfect as a side dish or as a main meal, this colorful and simple Mediterranean Lentil Salad with Roasted Red Peppers is packed full of both flavor and nutrients!
Purchase a store-bought red wine vinaigrette or consider making your own!
This simple Mediterranean Lentil Salad is healthy and promotes sustainability! Green lentils hold their shape well and absorb the vinaigrette for more flavor!
- 1 cup green lentils
- 3 cups water
- 1 bay leaf
- 1 teaspoon salt
- 1 roasted red bell pepper, diced (see below)
- 1 cup diced carrots
- ½ cup diced celery
- ¼ cup diced red onion
- ¼ cup finely chopped parsley
- ½ cup homemade or store-bought red wine vinaigrette
- Rinse and drain lentils.
- Place lentils, water, bay leaf, and salt in a small saucepan. Bring to a boil, then reduce to a simmer and cook for approximately 25 minutes or until soft, but not mushy.
Remove the bay leaf, drain the lentils, and place them in a medium bowl while still warm.
Add the roasted red bell pepper, carrots, celery, onions, parsley, and vinaigrette. Using a spatula, gently fold until well-combined. Enjoy warm or cold!
To roast a fresh red bell pepper:
Preheat oven to 425 degrees F.
Place red bell pepper on a foil-lined baking sheet.
Roast, turning occasionally, until the pepper skin blisters on all sides, about 20 minutes.
Remove from oven and wrap the foil around the pepper. Allow to rest for 10 minutes.
Remove skin and seeds from bell pepper and dice.
This dish tastes even better the next day once all of the flavors meld together!
Adapted from Grace Communications Foundation.