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20 minute dinner recipes

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Warm Lentil & Roasted Red Pepper Salad


From EatingWell:  September/October 1991

Tossed with a garlicky vinaigrette and sweet roasted peppers, lentils are perfect for a leisurely lunch. Plus, like dried beans, lentils are rich in complex carbohydrates and soluble fiber.

4 servings | Active Time: 30 minutes | Total Time: 40 minutes



  1. Place lentils, onion, celery, bay leaf and thyme in a saucepan and cover with water. Bring to a boil, reduce heat to low and simmer, uncovered, until lentils are tender, about 15 minutes. Drain and place lentils in a serving bowl, discarding the onion, celery and bay leaf.
  2. Meanwhile, preheat the broiler. Arrange pita triangles, cut-side up, on a baking sheet. Broil until crisp and golden, 3 to 5 minutes.
  3. Whisk together vinegar, oil, broth, mustard, garlic, salt and pepper in a small bowl. Stir into the lentils along with bell pepper, parsley and shallot. Sprinkle cheese over top and serve with the toasted pitas.


Per serving : 342 Calories; 10 g Fat; 2 g Sat; 5 g Mono; 3 mg Cholesterol; 49 g Carbohydrates; 16 g Protein; 16 g Fiber; 584 mg Sodium; 450 mg Potassium

2 Carbohydrate Serving

Exchanges: 3 starch, 1 very lean meat, 1 1/2 fat

Tips & Notes