Roasted red pepper and lentil salad

    1 hour

    Green lentils are tossed with diced red pepper, carrots, celery and a lemon and shallot vinaigrette in this colourful and filling salad.

    2 people made this

    Serves: 8 

    • For the lentil salad
    • 1 1/2 large red peppers, halved and seeded
    • 1 tablespoon extra virgin olive oil
    • 180g green lentils
    • 715ml cold water
    • 1 pinch sea salt
    • 1 small onion, finely diced
    • 2 celery sticks, finely diced
    • 2 carrots, peeled and finely diced
    • 2 tablespoons finely chopped fresh parsley
    • 1/2 teaspoon sea salt
    • 1/4 teaspoon freshly ground black pepper
    • For the dressing
    • 1 tablespoon Dijon mustard
    • 2 small shallots, coarsely chopped
    • 1/2 teaspoon sea salt
    • 5 tablespoons fresh lemon juice
    • 1 1/2 tablespoons white wine vinegar
    • 1 1/2 tablespoons balsamic vinegar
    • 120ml extra-virgin olive oil

    Prep:40min  ›  Cook:20min  ›  Ready in:1hr 

    1. Preheat oven to 220 degrees C / Gas mark 7.
    2. Toss red pepper halves with 1 tablespoon of olive oil. Place them on a baking tray and roast until the peppers are very soft and crisp at the edges, about 20 minutes. Allow peppers to cool, then dice into cubes. Set aside in a large mixing bowl.
    3. Combine lentils and cold water in a saucepan and bring to the 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.
    4. Gently mix in the onion, celery, carrots and parsley. Add 1/2 teaspoon sea salt and freshly ground pepper.
    5. For the dressing: 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 most of the dressing over lentils and stir gently with a wooden spoon. Taste the salad and add remaining dressing if desired.

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    Reviews in English (18)


    Excellent recipe! Didn't have white wine vinegar so I used red wine vinegar. Will make this again!!! Thank ou for an excellent recipe!!!!  -  03 May 2013  (Review from Allrecipes US | Canada)


    This was great and very easy. I omitted the onion (allergy problem), added some barley and cut down on the olive oil. I also used marinated red peppers to save time.  -  29 Jul 2012  (Review from Allrecipes US | Canada)


    Im always finding something new to try especially lunch entrees. I really love this salad (but you really gotta love lentils) combo especially the vinaigrette. I just added a tad bit more salt to taste and used rice vinegar instead of white wine vinegar (did not have any). Oh yeah, I didnt have carrots either.  -  24 Apr 2013  (Review from Allrecipes US | Canada)