Roasted Pepper And Lentil Salad Food

MEDITERRANEAN STYLE ROASTED RED PEPPER AND LENTIL SALAD

Steps:

• 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.

LENTIL AND HERB SALAD WITH ROASTED PEPPERS AND FETA

Steps:

• In a medium size pot, combine lentils, water, onion, bay leaf and 2 of the garlic cloves. Bring to a gentle boil over medium-high heat. Add salt to taste, cover, reduce heat to low and simmer 25 minutes, until lentils are cooked through but still have some texture. They should not be mushy. Taste and adjust salt. Using tongs, remove onion and bay leaf.
• Meanwhile, in a small bowl or measuring cup, mix together vinegar, remaining garlic, salt to taste, and olive oil. Set aside.
• Place a strainer over a bowl and carefully drain lentils. Transfer lentils to a bowl. Measure out 1/4 cup of the broth and whisk it into the dressing, then toss dressing with the lentils. Stir in roasted pepper strips and allow to cool if desired. Taste and adjust salt. Shortly before serving stir in fresh herbs, pepper, and feta.

ROASTED PEPPER AND LENTIL SOUP

Steps:

• Set oven rack about 6 inches from the heating element in your oven and preheat the broiler. Line a baking sheet with aluminum foil.
• Arrange red bell pepper halves, yellow bell pepper halves, and orange bell pepper halves onto prepared baking sheet with cut sides down.
• Roast peppers under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Place the blackened peppers into a bowl and tightly seal with plastic wrap. Steam as they cool until the skin has loosened completely, about 20 minutes. Remove and discard skins. Cut peppers into small dice.
• Heat olive oil in a large pot over medium heat; cook and stir onion and carrot in hot oil until onion is translucent, about 10 minutes. Add garlic, tarragon, thyme, and paprika; continue to cook and stir until garlic is fragrant, about 2 minutes.
• Stir roasted peppers, tomatoes, water, and hot sauce into the peppers mixture, place a cover on the pot, and cook until the tomatoes soften, about 5 minutes.
• Pour vegetable broth into the pot; add lentils, bay leaves, salt, and black pepper; bring to a boil, cover the pot, reduce heat to medium-low, and cook until lentils are tender, about 45 minutes.
• Pour soup into a blender or food processor no more than half full. Cover and hold lid down; pulse several time to get the soup to be only slightly chunky. Repeat processing until all soup has been blended.

ROASTED PEPPER AND LENTIL SALAD

Steps:

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

LENTIL AND PIQUILLO PEPPER SALAD

Steps:

• Rinse and pick through the lentils to remove stones and other detritus. Add to a large pot and cover with water; add salt and bay leaf. Bring to a simmer over medium-high heat; then cook uncovered until lentils are tender but still firm, not mushy, about 20 minutes. Meanwhile, toss the cherries with the vinegar in a small mixing bowl. Set aside to soak.
• Drain cooked lentils and transfer to a large bowl; discard the bay leaf. Peel shallot and cut it in half lengthwise. Lay the halves flat on a cutting board; finely slice the halves lengthwise, stopping at the root so the shallot stays intact. Then slice crosswise to mince. Add minced shallot to the lentils, along with ¾ of the macerated cherries, reserving the vinegar. (Add remaining cherries to taste.)
• Slice open the piquillo peppers so they lie flat. Scrape and discard the seeds. Stack peppers and chop into a small dice. Add to the lentils, along with the mustard, a pinch of salt, and 3 tablespoons olive oil. Toss to combine, then adjust to taste with more cherry vinegar, the remaining oil, and salt as needed. Optional: Let rest 30 minutes before serving so the flavors can meld.
• Just before serving, finely chop the chives into ¼-inch pieces. Toss into the lentils and serve warm or at room temperature.

WARM LENTIL SALAD WITH ONION, PEPPERS, AND SPINACH

Steps:

• Heat oil in small pan and cook onion until just starting to brown. Add lentils and bay leaf. Stir to coat in oil. Add vegetable stock and stir. Bring to a boil, reduce heat, cover, and simmer 40 minutes or until liquid is absorbed and lentils are tender, but not mushy.
• When lentils are cooked, remove from heat and discard bay leaf. Stir in spinach and red pepper. Season to taste and serve with fresh parsley, olive oil, and balsamic vinegar.

LENTIL & RED PEPPER SALAD

Steps:

• Tip the lentils and peppers into a bowl with the radishes, olives, vinegar and oil, and mix well. Season to taste.
• Separate the lettuce leaves and put onto a large plate. Spoon over the lentil salad and scatter with the feta.

LENTIL SALAD

Steps:

• Place lentils in water. Bring to a boil. Cook until lentils are tender, yet still have some firmness (about 15-20 minutes).
• Drain & rinse to cool.
• Mix together oil, vinegar, mustard, salt, sugar, basil, oregano, garlic, pepper & 2 Tbs water.
• Add remaining ingredients to the lentils. Stir in the dressing.
• Refrigerate at least 2 hours to allow flavors to mix. Serve cold.

LENTIL & ROASTED VEGETABLE SALAD RECIPE BY TASTY

Steps:

• Preheat oven to 400°F (200°C).
• Add butternut squash, Brussels sprouts, and red onion to to a parchment paper-lined baking sheet. Season with olive oil, salt, and pepper, and use hands to mix until seasoning is fully distributed.
• Bake for 20 minutes, flipping halfway through.
• In a medium saucepan, add lentils and water, and bring to a boil.
• Reduce heat to a simmer and cover for 20-25 minutes or until lentils are tender. Drain excess water if necessary.
• When vegetables are finished roasting, transfer to a mixing bowl and add lentils.
• For the dressing, combine balsamic vinegar, maple syrup, salt, and pepper in liquid measuring cup and whisk until combined.
• Pour dressing over lentils and vegetables and toss until fully coated.
• Transfer lentil salad to two containers and refrigerate for up to 5 days.
• Enjoy!