Warm Lentil & Roasted Red Pepper Salad

Warm Lentil & Roasted Red Pepper Salad

3 Reviews
From: EatingWell Magazine, 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.

Ingredients 4 servings

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  • ¾ cup green lentils, rinsed and picked over
  • 1 onion, halved
  • 1 stalk celery, halved
  • 1 bay leaf
  • ½ teaspoon dried thyme
  • 4 cups water
  • 2 whole-wheat whole-wheat pita, split and cut into triangles
  • 2 tablespoons red- or white-wine vinegar
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons reduced-sodium chicken broth
  • 1 teaspoon Dijon mustard
  • 2 cloves garlic, minced
  • ½ teaspoon salt
  • ½ teaspoon freshly ground pepper
  • 1 large red bell pepper, roasted and cut into thin strips (see Tip)
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon minced shallots
  • ¼ cup crumbled feta cheese, (1 ounce)


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  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.
  • Tip: To oven-roast peppers: 1. Preheat oven to 450°F. Place a wire rack on a large baking sheet. Arrange whole bell peppers on the rack. 2. Roast peppers in the center of the oven, turning occasionally with tongs, until blackened in places, 30 to 40 minutes. 3. Transfer the peppers to a large bowl and cover with plastic wrap. Let steam for 10 minutes. Uncover and let cool. 4. With a paring knife, remove stems, skins and seeds. If serving as antipasto, combine accumulated juices with peppers.

Nutrition information

  • Per serving: 347 calories; 11 g fat(2 g sat); 13 g fiber; 48 g carbohydrates; 16 g protein; 213 mcg folate; 8 mg cholesterol; 5 g sugars; 1 g added sugars; 1,447 IU vitamin A; 56 mg vitamin C; 77 mg calcium; 4 mg iron; 595 mg sodium; 568 mg potassium
  • Nutrition Bonus: Vitamin C (93% daily value), Folate (53% dv), Vitamin A (29% dv), Iron (22% dv)
  • Carbohydrate Servings: 3
  • Exchanges: 3 starch, 1 lean meat, 1½ fat

Reviews 3

June 09, 2011
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By: JG
Yummy lunch! This made a delicious lunch to eat at work. I tried the leftovers both warm and cold, and it was delicious either way. And, it's very good with the pita bread.
December 16, 2010
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By: rayraymiester
Fantastic! I was looking for a recipe for lentils and this was fantastic. It was fast and easy to make and I had nearly all of the ingredients on hand. I also used 2 tbsp of the cooking liquid in the dressing because I didn't want to open a can of broth for such a small amount (and didn't have any on hand in the freezer). I will certainly be making this dish again and again.
March 13, 2010
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By: EatingWell User
Had almost all the ingredients (and not much else in the cupboard), so made this for dinner. Used half an onion (discovered in the refrigerator), and no celery, for cooking the lentils. Used cider vinegar and a little Marsala (no red-wine vinegar) and some of the lentil-cooking liquid in place of chicken broth. No shallots or parsley (or pita for crisps--too bad), but toasted some pine nuts to sprinkle on top. Delicious, toasty, satisfying flavor, nicely complemented by the feta. Two of us ate it all.
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