Best Roasted Pepper And Lentil Salad Recipes

MEDITERRANEAN STYLE ROASTED RED PEPPER AND LENTIL SALAD

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.

ROASTED PEPPER AND LENTIL SALAD

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.