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 its veganfriendly
Prep Time
30 mins
Dificult
Medium
Servings
1 hr 30 mins
Ingredients
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.
