Prep Time:
40 mins
Cook Time:
20 mins
Additional Time:
30 mins
Total Time:
1 hr 30 mins
Servings:
4
Yield:
4 cups
Ingredients
Directions
Preheat the oven to 425 degrees F (220 degrees C).
Toss bell pepper halves with 1 tablespoon olive oil; place on a baking sheet. Roast in the preheated oven until peppers are very soft and crisp at the edges, about 20 minutes. Set peppers aside until cool enough to handle, then dice into 1/4-inch cubes. Transfer to a large bowl.
Meanwhile, bring cold water and lentils to a boil in a saucepan over high heat. Reduce heat to low, add 1 pinch salt, cover, and simmer until lentils are just tender to the bite, about 20 minutes. Drain and cool.
Add cooled lentils to bell peppers; gently stir in celery, carrots, onion, and parsley. Season with 1/2 teaspoon salt and black pepper.
Place lemon juice, shallots, white wine vinegar, balsamic vinegar, Dijon mustard, and remaining 1/2 teaspoon salt in a blender; blend on High for 10 seconds. Gradually add olive oil; blend until vinaigrette is fully emulsified and smooth. Pour 1/2 cup vinaigrette over lentils; stir gently with a wooden spoon. Taste salad; add remaining vinaigrette if desired.
Nutrition Facts (per serving)
480
Calories
32g
Fat
38g
Carbs
12g
Protein
le>
