Description
A perfect summer salad to share with friends and family over a picnic or for dinner. This whole food lentil salad recipe is super easy to make, plus it’s vegan-friendly!
Ingredients
- 1 ½ large red bell peppers, halved and seeded
- 1 tablespoon extra virgin olive oil
- 1 cup French green lentils
- 3 cups cold water
- 1 pinch sea salt
- 1 small onion, finely diced
- 2 stalks celery, finely diced
- 2 carrots, peeled and finely diced
- ½ cup finely chopped flat-leaf parsley
- ½ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
- 1 tablespoon Dijon mustard
- 2 small shallots, coarsely chopped
- ½ teaspoon sea salt
- 5 tablespoons fresh lemon juice
- 1 ½ tablespoons white wine vinegar
- 1 ½ tablespoons balsamic vinegar
- ½ cup extra-virgin olive oil
Instructions
- 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.
Prep Time: 40 mins
Cook Time: 20 mins
Total Time: 1 hr 30 mins
Servings: 4