Warm Lentil and Roasted Red Pepper Salad
4 servings
30 minutes
This warm salad of lentils and roasted red peppers is a true embodiment of Mediterranean gastronomy. Its roots trace back to Greek cuisine, where simple yet flavorful ingredients create an amazing harmony. Tender lentils soak up the aromas of bay leaves and thyme, while sweet roasted red pepper adds juiciness and a hint of smokiness to the salad. The dressing made from olive oil, red wine vinegar, and Dijon mustard adds a vibrant spiciness, making the flavor rich and multifaceted. Feta cheese brings a creamy note, while fresh parsley finishes the dish with lightness and freshness. This salad is perfect as a standalone dish or as a side to meat or fish, and toasted pita makes it even more filling and appetizing.
1
In a saucepan, mix lentils, a halved onion, a halved celery, and a bay leaf. Pour in water and bring to a boil. Reduce heat and cook until done. Drain and remove the onion, celery, and bay leaf. Transfer to a bowl.
- Onion: 1 head
- Green-brown lentils: 0.8 glass
- Celery stalk: 1 piece
- Bay leaf: 1 piece
- Water: 4 glasss
2
Meanwhile, grill the pita cut into small triangles until golden brown.
- Pita bread: 2 pieces
3
Also, grill the pepper on all sides until the skin is charred. Transfer to a bowl and cover with plastic wrap for 10 minutes. Peel off the skin and cut into small pieces.
- Red sweet pepper: 1 piece
4
In a small bowl, mix vinegar, olive oil, broth, mustard, and minced garlic. Season with salt and pepper. Drizzle over the lentils.
- Red wine vinegar: 2 tablespoons
- Extra virgin olive oil: 2 tablespoons
- Chicken broth: 2 tablespoons
- Dijon mustard: 1 teaspoon
- Garlic: 2 cloves
- Salt: to taste
- Freshly ground black pepper: to taste
5
Add finely chopped red pepper, parsley, and finely chopped shallot. Mix, sprinkle with feta, and serve.
- Red sweet pepper: 1 piece
- Chopped parsley: 1 tablespoon
- Shallot: 1 head
- Feta cheese: 30 g
