This healthy Lentil Bell Pepper Salad is made with cooked lentils, diced bell pepper, cucumbers, shallots, creamy feta and parsley all tossed in a Dijon Mustard Vinaigrette. The perfect easy salad for meal prepping, high in fibre and packed with vitamins.
Recipe by Marie on July 23, 2014
Prep time: PT20M
Cook time: PT30M
Total time: PT50M
5 stars (1 reviews)
easy, feta, fibre, healthy, legumes, lentils, meal prep, salad, vegetarian, vinaigrette
- Place lentils in a saucepan with 6 cups of water. Bring to a boil and simmer gently for about 20 minutes or until lentils are tender but not mushy. Transfer to a colander, drain and rinse lentils under cold water.
- While lentils are cooking, prep your veggies. Dice bell peppers and cucumber (I like to keep the skin on). Mince shallot and parsley.
- In a large salad bowl, combine cold lentils, bell peppers, cucumber, shallot and parsley. Sprinkle with crumbled feta. Drizzle with vinaigrette (see recipe below) and toss*. Season with salt and pepper to taste.
- Add all the ingredients in a small mason jar. Put the lid on and shake vigorously until well combined. Et voila! You can also mix the ingredients in a small bowl until well combined, but the mason jar technique is much easier and quicker.