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    You are in: Home / Recipes / Roasted Pepper and Lentil Salad Recipe
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    Roasted Pepper and Lentil Salad

    Roasted Pepper and Lentil Salad. Photo by PaulaG

    1/1 Photo of Roasted Pepper and Lentil Salad

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 10 mins

    30 mins

    40 mins

    justcallmetoni's Note:

    This is based on a Weight Watchers recipe modified to suit my own tastes. A wonderfully simple salad that can play center stage at the meal or accompany grilled meat and vegetables. Travels well and would work well for a potluck or picnic.

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    Units: US | Metric


    1. 1
      Bring lentils and water to boil in a saucepan over high heat.
    2. 2
      Reduce heat, cover and simmer until lentils are tender, about 30 minutes.
    3. 3
      While the lentils are cooking, char the red pepper over a high flame on the stove until the skin is blackened and blistered.
    4. 4
      Place it in a paper or plastic bag for 10 minutes to get the skin to further loosen.
    5. 5
      Remove skin from pepper and dice into 1/2 inch pieces.
    6. 6
      Set aside.
    7. 7
      Drain lentils and transfer to a large bowl.
    8. 8
      Add vinegar, oil, garlic, peppers and basil; toss to combine.
    9. 9
      Season to taste with salt and pepper.
    10. 10
      Place salad onto serving platter/bowl or individual plates.
    11. 11
      Top with feta crumbles.
    12. 12
      Serve warm or chilled.

    Ratings & Reviews:

    • on January 05, 2008


      This was way too vinegary for our taste - but the rest of the flavors were great. Next time I'll try it with 2.5 TBS of balsamic. Definitely worth tinkering with - this recipe has a lot of potential!

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    • on May 21, 2007


      I made this for a family reunion and it was a big hit! Being pressed for time, I used canned lentils and jarred roasted peppers and that worked beautifully. I also used soy feta to satisfy the vegans in the crowd. It was fully enjoyed by all :)

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 11, 2006


      Yum!! What an awesome dish. My whole family loved it. I used jarred roasted peppers, added a touch more balsamic, and was a little liberal with the S&P. We were all in heaven. I was happy that it is such a healthy dish to begin with and so different than anything else I ever make. I will definitely make this often and try it out on company soon.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (10)


    Nutritional Facts for Roasted Pepper and Lentil Salad

    Serving Size: 1 (483 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 254.1
    Calories from Fat 27
    Total Fat 3.0 g
    Saturated Fat 0.4 g
    Cholesterol 0.0 mg
    Sodium 93.6 mg
    Total Carbohydrate 40.6 g
    Dietary Fiber 18.2 g
    Sugars 6.0 g
    Protein 15.3 g

    The following items or measurements are not included:

    reduced-fat feta cheese

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