Recipe for: Lentil salad with roasted bell pepper, parsley, and honey vinaigrette - photo 1
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Recipe for: Lentil salad with roasted bell pepper, parsley, and honey vinaigrette

Spicy May Day Salads Plant-based cuisine 60 min Medium 1 views ~24.93 PLN * - (0)
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Description

A light, summer salad that combines the earthy flavor of lentils with the sweetness of roasted peppers and the freshness of parsley. Inspired by Mediterranean cuisine, it uses Polish ingredients: lentils as a protein base, seasonal peppers and cherry tomatoes for juiciness, and parsley for aroma. The honey vinaigrette adds a delicate sweetness and ties the ingredients together, making the salad filling yet healthy. Great as a standalone dish for a summer lunch, a side for grilled meat, or a picnic dish for the May holidays. Aesthetically presented, it features vibrant colors: red strips of pepper, green parsley leaves, and golden lentils — an appetizing contrast of flavors and textures.

Ingredients Used

Ingredients (15)

Servings:
4
  • Green lentils 200 g
  • Red bell pepper 3.3 pcs (~600 g)
  • Red onion 150 g
  • Cherry tomato 250 g
  • Cucumber 0.5 pcs (~150 g)
  • Olive oil 45 ml
  • Honey 30 ml
  • Mustard 15 g
  • White wine vinegar 30 ml
  • Garlic 2 clove (~10 g)
  • 🌿 Spices
  • Parsley 1 bunch (~30 g)
  • Salt 2 g
  • Black pepper 2 pinch (~1 g)
  • ✨ Optional
  • Walnuts 40 g
  • Smoked paprika 1 tsp (~2 g)
💰 Estimated dish cost: ~24.93 PLN (6.23 PLN/serving)
* Prices missing for some ingredients

💡 Click an ingredient to mark it as used

Preparation steps

Cooking lentils

1

Sift the green lentils: pour 200 g into a colander and rinse with cold water until the water runs clear. Transfer the lentils to a medium pot (about 2 l). Add cold water in a 1:2.5 ratio (500 ml of water for 200 g of lentils). Add 1/2 teaspoon of salt. Bring to a boil over medium heat, covered, then reduce the heat and cook for 18–22 minutes until the lentils are tender but not mushy — the grains should hold their shape. Drain in a colander and let cool.

Ingredients: green lentils, Salt
Use a pot with a diameter of 18–20 cm with a lid. Do not salt the water too early in excess — it may prolong cooking. Check for tenderness by trying a few grains after 18 minutes.

Baking bell peppers

2

Preheat the oven to 220°C with the convection function or 240°C without convection. Place 600 g of whole red bell peppers on a baking sheet lined with parchment paper. Drizzle lightly with olive oil (using a teaspoon or brush). Bake for 25–30 minutes, turning every 8–10 minutes, until the skin is deeply darkened and charred in places — this is a sign that the peppers are ready.

Ingredients: Red bell pepper, Olive oil
Use a large baking tray and tongs to turn the peppers. If the peppers are charring unevenly, you can add the grill for the last 3–4 minutes. Be careful when removing the tray — it is hot.

Cooling and peeling the peppers

3

After baking, transfer the hot peppers to a large bowl and cover tightly with plastic wrap or place in a sealed container for 10–12 minutes — the steam will soften the skin. Then remove the wrap, hold the pepper with one hand, remove the stem and seeds with a knife, and peel off the skin with your fingers or a knife. Cut the flesh into strips about 1–1.5 cm wide.

Ingredients: Red bell pepper
Use kitchen gloves when taking the peppers out of the oven. If the skin doesn't want to come off, wrap the pepper in a paper towel and hold it — the steam will help.

Preparing the vegetables

4

Peel and slice 150 g of red onion into half-rings about 2–3 mm thick. Cut 250 g of cherry tomatoes in half. Dice 150 g of cucumber into small cubes of 5 mm or slice into half-rings, depending on preference. Chop the parsley (30 g) very finely — just the leaves and thin stems. Finely chop or press 2 cloves (10 g) of garlic through a garlic press.

Ingredients: Red onion, cherry tomato, Cucumber, Parsley, Garlic
Use a sharp chef's knife and a cutting board with a non-slip base. If you want to mellow the flavor of the onion, soak it in cold water for 5 minutes and drain.

Vinaigrette

5

In a small bowl, mix 45 g of olive oil, 30 g of honey, 15 g of mustard, 30 g of wine vinegar, and finely chopped garlic (10 g). If using, add 2 g of smoked paprika. Whisk vigorously with a whisk or fork for 30–60 seconds until the sauce thickens and becomes homogeneous. Season to taste with 2 g of salt and 1 g of freshly ground pepper.

Ingredients: Olive oil, Honey, Mustard, White wine vinegar, Garlic, Salt, Black pepper, Smoked paprika
Use a small bowl and a whisk or a jar with a lid (screw it on and shake vigorously) — this makes emulsifying the dressing easier. If the vinaigrette is too thick, add a teaspoon of water.

Salad Assembly

6

In a large bowl, combine the cooled lentils (cooked), diced roasted bell pepper, chopped cherry tomatoes, diced cucumber, and onion. Add the chopped parsley. Drizzle evenly with the prepared vinaigrette (first half, gently mix with a wooden spoon and taste, if needed, add the rest). Gently mix so that the strips of bell pepper do not break apart — use a spatula or two spoons. Set aside for 10–15 minutes to let the flavors meld.

Ingredients: green lentils, Red bell pepper, cherry tomato, Cucumber, Red onion, Parsley, Olive oil, Honey, Mustard, White wine vinegar, Salt, Black pepper
Use a large bowl (at least 3 l) and a wooden spoon or silicone spatula. Do not mix too vigorously — the lentils may break apart. If you are adding nuts, toss them in just before serving so they don't get soft.

Serving

7

Before serving, taste and adjust seasoning with salt and pepper if needed. Transfer the salad to a serving platter or arrange portions on plates. Optionally sprinkle with toasted walnuts (40 g) and fresh parsley leaves for decoration. Serve at room temperature or slightly chilled.

Ingredients: Parsley
Use a large platter or clean porcelain plates — the contrast of colors looks best on a light background. If the salad will sit for a while, keep the dressing separate and add it just before serving.

Fun Fact

💡

Lentils are one of the oldest cultivated legumes and appear in many traditional cuisines of Europe and the Middle East. In Poland, they were valued as an inexpensive, filling ingredient in peasant cuisine.

Best for

Majówka piknik lekki lunch

Tips

🍽️ Serving

The salad tastes great on its own as a light meal or as a side dish to grilled fish, chicken, or roasted pumpkin. Serve it at room temperature to let the flavors develop. The dressing can be prepared in advance and chilled — shake or stir before serving.

🥡 Storage

Store in a sealed container in the refrigerator for up to 2 days. It is best to store the dressing separately (up to 4 days), and add the nuts just before serving to prevent them from becoming soggy. Freezing the salad is not recommended.

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