Roasted Pepper and Lentil Salad
Bursting with vibrant flavors and wholesome ingredients, this Roasted Pepper and Lentil Salad is a perfect harmony of taste, texture, and nutrition. Tender lentils provide a hearty base, while roasted red, yellow, and orange bell peppers add a smoky sweetness that enhances every bite. Juicy cherry tomatoes, crisp red onion, and the fresh pop of parsley complete the medley, all brought together with a zesty homemade vinaigrette featuring olive oil, red wine vinegar, Dijon mustard, and garlic. Quick to prepare with only 15 minutes of prep, this colorful, plant-based salad is ideal as a light lunch, side dish, or meal prep option. Packed with protein, fiber, and bold flavors, it’s a vibrant and healthy addition to your table that’s naturally vegan and gluten-free. Serve it chilled for a refreshing treat or at room temperature for a cozy gathering—it’s simply irresistible either way!
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Recipe Information
Ingredients
- 1 cup Dry green or brown lentils
- 4 cups Water
- 1 Red bell pepper
- 1 Yellow bell pepper
- 1 Orange bell pepper
- 1 cup Cherry tomatoes
- 0.5 Red onion
- 0.25 cup Fresh parsley
- 3 tablespoons Olive oil
- 2 tablespoons Red wine vinegar
- 1 teaspoon Dijon mustard
- 1 Garlic clove, minced
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground black pepper
Instructions
Rinse the lentils under cold water and pick out any debris. Place the lentils in a medium saucepan with 4 cups of water. Bring to a boil, then reduce to a simmer and cook for 20-25 minutes, or until tender but not mushy. Drain and set aside to cool.
Preheat your oven to 425°F (220°C). Slice the red, yellow, and orange bell peppers in half lengthwise, remove the seeds and stems, and place on a baking sheet cut-side down. Roast in the oven for 20-25 minutes, or until the skins are charred and blistered.
Remove the roasted peppers from the oven and transfer to a heatproof bowl. Cover with plastic wrap or a plate to trap the steam. After 10 minutes, peel off the skins and cut the peppers into thin strips.
Halve the cherry tomatoes and thinly slice the red onion. Roughly chop the parsley.
In a large mixing bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and black pepper to form the dressing.
Add the cooked lentils, roasted pepper strips, cherry tomatoes, red onion, and parsley to the bowl with the dressing. Gently toss until everything is coated and evenly mixed.
Taste and adjust salt and pepper if needed. Serve at room temperature or chilled. Enjoy!
Nutrition Facts
Calories |
198 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.0 g | 14% | |
| Saturated Fat | 1.4 g | 7% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 292 mg | 13% | |
| Total Carbohydrate | 20.6 g | 7% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 6.9 g | ||
| Protein | 5.9 g | 12% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 56 mg | 4% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 496 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
