Lentil Salad with sweet peppers is our front runner as far as a very light and healthy salad! Tender cooked lentils infused with sweet red, orange and yellow peppers, then tossed gently with a fresh lemony-vinaigrette makes a flavorful dish!
Lentils have a wonderful earthy flavor to them and can be added to soups and salads all year long. The other day, Mom made this lentil salad just as light meal. It’s loaded with vitamins, folate and they are a great source of iron and fiber too!
This lentil salad is very versatile and easy to make. They’re cooked in a short amount of time, and you can toss them with just about anything your heart desires, but we love them with fresh colorful sweet peppers and red onion added to them. Then tossed with a light summery vinaigrette made with lemon juice makes this delicious.
You can serve alone or with rice, chicken, or fish and you’ll have a terrific meal! Great to pack and take to work for lunch too. Try making this lentil salad with your favorite green vegetables as well! Enjoy!
Lentil Salad with Sweet Peppers
1 cup of dried Lentils
4 cups of water or chicken broth
1 Tbsp. of extra virgin olive oil
1 Tbsp. of red wine vinegar
2 Tbsp. of fresh squeezed lemon juice
6 Mini Sweet Peppers- yellow, red and orange- finely chopped
1/4 cup red onion- finely chopped
2 Tbsp. fresh parsley- finely chopped
Salt and pepper to taste
In a medium pot, bring 4 cups of water or chicken broth to boil.
Slowly add 1 cup of lentils. Reduce the heat to low, and simmer until the lentils are tender, about 15 to 20 minutes.
Taste the lentils, they should be tender to the bite.
Do not overcook them. Pour them into a colander and drain all the liquid. Transfer to a salad bowl. Set aside to cool for a few minutes.
Add the colorful peppers, red onion, lemon juice, red wine vinegar, olive oil, and fresh parsley. Add salt & pepper to taste.
Gently toss and refrigerate for one to two hours before serving. Serve chilled or at room temperature.
Serves 4 to 6
Thanks for stopping by!