Description

This Roasted Pepper Confetti Lentil Salad is a vibrant and flavorful go-to meal, perfect for busy individuals seeking a healthy and simple home-cooked dish. It combines hearty lentils, sweet roasted bell peppers, fresh herbs, and a tangy lemon-herb dressing for a delicious and nutritious experience.

Ingredients

Scale

1 cup (180 g) brown or green lentils
3 medium (450 g) red, yellow, and orange bell peppers
0.25 cup (10 g) fresh parsley, chopped
0.25 cup (10 g) fresh cilantro, chopped
0.5 small (70 g) red onion, diced
2 cloves (10 g) garlic, minced
0.25 cup (60 ml) extra virgin olive oil (for dressing)
1 Tbsp (15 ml) olive oil (for roasting)
3 Tbsp (45 ml) fresh lemon juice
2 Tbsp (30 ml) red wine vinegar
1 tsp dried oregano
0.5 tsp Dijon mustard
0.75 tsp salt, divided
0.5 tsp black pepper, divided

Instructions

Prep The Lentils: Rinse 1 cup of lentils thoroughly under cold water. Cook lentils in a medium saucepan according to package directions (approximately 20-25 minutes) until tender but not mushy. Drain well and cool completely on a large baking sheet.
Prepare Peppers: Chop 3 medium bell peppers into small, 0.5-inch “confetti” pieces.
Roast Peppers: Toss the chopped bell peppers on a large sheet pan with 1 Tbsp olive oil, 0.25 tsp salt, and 0.25 tsp black pepper. Roast at 400°F (200°C) for 15-20 minutes until tender, slightly caramelized, and with browned edges.
Whisk The Dressing: In a small bowl, whisk together 0.25 cup olive oil, 3 Tbsp lemon juice, 2 Tbsp red wine vinegar, 1 tsp dried oregano, 0.5 tsp Dijon mustard, 0.5 tsp salt, and 0.25 tsp black pepper until well combined and slightly emulsified.
Combine And Chill: In a large bowl, gently mix the cooled lentils, roasted peppers, 0.25 cup chopped fresh parsley, 0.25 cup fresh cilantro, 0.5 small diced red onion, and 2 minced garlic cloves. Pour the dressing over everything and toss to coat thoroughly. Chill for at least 30 minutes for the flavors to meld and deepen before serving.

Notes

For variations, consider adding black lentils for a firmer bite, 0.5 cup diced cucumber or 1 cup fresh spinach for extra crunch, or 0.25 cup crumbled feta/goat cheese (or nutritional yeast for dairy-free). To boost protein, add cooked grilled chicken, chickpeas, or hard-boiled eggs. Avoid mushy lentils by checking frequently after 18 minutes of cooking. If the flavor is bland, adjust seasoning with more lemon juice, vinegar, or fresh herbs.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Salad, Main Course
Method: Roasting, Stovetop, Mixing
Cuisine: American

Nutrition

Serving Size: 1.5 cups (280 g)
Calories: 350 calories
Sugar: 6 g
Sodium: 280 mg
Fat: 21 g
Saturated Fat: 2 g
Unsaturated Fat: 16 g
Trans Fat: 0 g
Carbohydrates: 34 g
Fiber: 13 g
Protein: 13 g
Cholesterol: 0 mg

Keywords: lentil salad, roasted pepper, healthy, easy meal, plant-based, weeknight dinner, make ahead, vegetarian, vegan, meal prep