Mediterranean-Style Roasted Red Pepper & Lentil Salad with Lemon Vinaigrette

Contributed by Pooja Mottl

Serves 4
For the salad:
1 tablespoon extra virgin olive oil
1 12 large red bell pepper, deseeded, pith removed, cut into halves
1 cup puy lentils, rinsed several times and drained
3 cups cold water
pinch sea salt
1 small onion, diced
2 celery stalks, diced
2 carrots, peeled and diced
Handful parsley, rinsed, patted dry, stems removed, finely chopped
Fresh black pepper
Sea salt
For the dressing:
1 tablespoon Dijon mustard
2 small garlic cloves/shallots, roughly chopped
12 teaspoon sea salt
5 tablespoons lemon juice
1 12 tablespoons white wine vinegar
1 12 – 2 tablespoons balsamic vinegar
12 cup extra virgin olive oil
Dress pepper halves with olive oil. Roast in convection oven at 400 F for 20 minutes or until very soft and crisp at edges. Let cool. Then dice into 14 inch cubes. Set aside in large mixing bowl.

Add lentils and cold water to sauce pot and bring to a boil. Add salt, reduce heat to low, and simmer covered for 20 minutes or until al dente. Remove from heat, drain and let cool. Then transfer to large mixing bowl holding pepper.

Gently mix in carrots, celery, onions and parsley into bowl with lentils. Add salt and pepper.
For dressing, add all ingredients except olive oil into a blender. Blend on high for 10 seconds. Gradually add oil and blend again until dressing is fully emulsified and smooth. Pour 12 cup to 34 dressing over lentils and stir gently with a wooden spoon to incorporate.