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Lentil salad with peppers, onion and carrot

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1 cup (green or brown), rinsed Dried lentils
2 cups Water or vegetable broth
1 red, diced Bell pepper
1 yellow, diced Bell pepper
1, finely chopped Red Onion
2, grated Carrots
3 tablespoons Olive Oil
2 tablespoons Balsamic vinegar
2 cloves, minced Garlic
1 teaspoon Dried Oregano
Salt and pepper to taste
For garnish (optional) Fresh parsley or cilantro

Nutritional information


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Lentil salad with peppers, onion and carrot

  • Vegan
  • 35 mins
  • Easy



  1. In a medium saucepan, combine the lentils and water or vegetable broth. Bring to a boil, then reduce the heat to low and simmer for about 20-25 minutes, or until the lentils are tender but still hold their shape. Drain any excess liquid and let the lentils cool.
  2. In a large mixing bowl, combine the cooked lentils, diced bell peppers, chopped red onion, and grated carrots.
  3. In a small bowl, whisk together the olive oil, balsamic vinegar, minced garlic, dried oregano, salt, and pepper.
  4. Pour the dressing over the lentil mixture and toss until everything is well coated.
  5. Taste and adjust seasoning if necessary. You can add more salt, pepper, or vinegar according to your preference.
  6. Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld together.
  7. Before serving, give the salad a final toss and garnish with fresh parsley or cilantro if desired.
  8. Serve chilled or at room temperature. Enjoy your lentil salad with peppers, onions, and carrots!

Feel free to customize the recipe by adding other vegetables or herbs according to your taste preferences. Enjoy your delicious and nutritious lentil salad!

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