Ingredients:

​

Salad:

1 cup uncooked black beluga lentils (if you can't find them, green lentils work well, too)

3 cups water

1 bay leaf

1 red bell pepper

1 yellow or orange bell pepper 

Olive oil for drizzling

2 cups fresh baby spinach leaves, coarsely chopped

1 cup halved grape tomatoes

1/3 cup red onion, diced

1-2 TBSP finely sliced pepperoncini peppers

1/4 cup Kalamata olives, pitted and halved

1/4-1/3 cup cubed vegan feta or chèvre-style vegan cheese (optional)

​

Dressing:

2 TBSP fresh dill leaves, torn

1-2 TBSP fresh mint, finely chopped

6 TBSP extra virgin olive oil

2 TBSP red wine vinegar

2 cloves garlic, minced

1/4 tsp Dijon mustard

Pinch granulated sugar 

Salt and pepper to taste

​

 

Roast the peppers:

​

1) Preheat oven to 430°F/210°C. Cut peppers in half, lengthwise, remove stems and seeds, and rub all over with olive oil. Line a baking tray with parchment paper place pepper halves skin-side down. Sprinkle oiled halves with a pinch of salt and roast for 20-25 minutes. They should be soft and the skins should begin to darken in spots. Remove from oven and set aside to cool. I like to leave the skins on, but you can easily remove them once cooled if that is your preference!

​

Prepare the lentils:

​

2) While your peppers are roasting, rinse and drain lentils. Bring 3 cups water to boil in a small saucepan, then add lentils and bay leaf. Boil uncovered for 20-25 minutes or according to package instructions. What is important is that the lentils do not become mushy! Drain any remaining water and set aside to cool.

​

Prepare the dressing:

​

3) Whisk together all dressing ingredients. Cover and place in refrigerator to allow flavours to blend while you prepare the rest of the salad.

​

Prepare remaining ingredients and assemble:

​

4) Slice and dice remaining salad ingredients and vegan cheese (if using) as indicated. Slice the cooled roasted peppers into strips and mix together with cooled lentils and remaining produce except for the spinach. Do not add the vegan cheese nor the spinach until after the salad is dressed and you are ready to serve. Dress and chill until ready to eat. Toss in spinach, top with vegan cheese and more fresh herbs, and gobble down!

​

Makes 4-6 servings.

​