Lemon-Garlic Lentil & Roasted Bell Pepper Salad with Fresh Parsley
This vibrant, protein-packed salad features tender lentils tossed with sweet roasted bell peppers, zesty lemon, and fresh parsley for a refreshing meal. Ready in under 20 minutes using just one pot, it's perfect for a quick lunch or light dinner.
- 2 cups cooked brown or green lentils (canned or pre-cooked)
- 1 cup roasted red bell peppers, sliced
- 0.5 cup fresh parsley, chopped
- 3 tbsp lemon juice
- 2 tbsp extra-virgin olive oil
- 2 cloves garlic, minced
- 0.25 cup red onion, finely diced
- 0.5 tsp salt
- 0.25 tsp black pepper
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Instructions
In a large pot over medium heat, add olive oil and sauté the minced garlic and red onion until fragrant and softened, about 2 minutes.
⏱️ 2 minutesAdd the cooked lentils and sliced roasted bell peppers to the pot. Stir and warm through for 3-4 minutes.
⏱️ 4 minutesRemove the pot from heat. Stir in lemon juice, chopped parsley, salt, and black pepper. Mix well and let sit for 2 minutes to allow flavors to meld.
⏱️ 2 minutesServe salad warm or at room temperature, garnished with extra parsley if desired.
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Nutrition Information
Per serving. Values are approximate and may vary.
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