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!

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

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

Directions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

Halve the cherry tomatoes and thinly slice the red onion. Roughly chop the parsley.

Step 5

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.

Step 6

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.

Step 7

Taste and adjust salt and pepper if needed. Serve at room temperature or chilled. Enjoy!

Nutrition Facts

Serving size	1940.4 grams (1940.4g)

Amount per serving	% Daily Value*
Calories	808

Total Fat 45.10g	58%
Saturated Fat 6.90g	35%
Polyunsaturated Fat 4.00g
Cholesterol 0mg	0%
Sodium 1400mg	61%
Total Carbohydrate 80.60g	29%
Dietary Fiber 25.80g	92%
Total Sugars 19.30g
Protein 25.00g	50%

Vitamin D 0IU	0%
Calcium 192mg	15%
Iron 10mg	56%
Potassium 2280mg	49%

*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.

Source of Calories

Fat: 49.0%

Protein: 12.1%

Carbs: 38.9%