Mediterranean Lentil Salad with Roasted Red Peppers
This simple Mediterranean Lentil Salad is healthy and promotes sustainability! Green lentils hold their shape well and absorb the vinaigrette for more flavor!
Servings: 8 (½ cup) servings
Calories: 166kcal
Ingredients
- 1 cup green lentils
- 3 cups water
- 1 bay leaf
- ½ teaspoon kosher salt + more to taste
- 1 red bell pepper, roasted and diced (see note 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
Instructions
- Rinse and drain lentils. Place lentils, water, and bay leaf in a small saucepan. Bring to a boil, then reduce to a simmer, partially cover, and cook for approximately 25 minutes or until lentils are soft but not mushy.
- Remove the bay leaf, drain the lentils, and place them in a medium bowl while still warm. Add salt, and gently fold using a spatula. Add more as needed to your taste.
- Add the diced roasted red bell pepper, carrots, celery, onions, parsley, and vinaigrette. Using a spatula, gently fold until well-combined. Enjoy warm or cold!
Notes
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.
Adapted from Grace Communications Foundation.
Nutrition
Serving: 0.5cup | Calories: 166kcal | Carbohydrates: 17g | Protein: 7g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Sodium: 169mg | Potassium: 323mg | Fiber: 8g | Sugar: 2g | Vitamin A: 2900IU | Vitamin C: 7mg | Calcium: 31mg | Iron: 2mg