Ingredients:

  • 1 cup Puy or Black Beluga Lentils, dried
  • 3 cups Vegetable or Chicken Stock
  • 1 large Bay Leaf
  • 2 cloves Garlic, smashed
  • 1/2 teaspoon Salt (for cooking)
  • 1 large Red Bell Pepper, roughly chopped
  • 1 cup Cherry Tomatoes, left whole
  • 2 tablespoons Extra Virgin Olive Oil (for roasting)
  • Sea Salt and Black Pepper, To taste
  • 1/3 cup Extra Virgin Olive Oil (for vinaigrette)
  • 3 tablespoons Red Wine Vinegar
  • 1 tablespoon Fresh Lemon Juice
  • 1 teaspoon Dijon Mustard
  • 1/2 teaspoon Runny Honey or Maple Syrup (optional)
  • 1 medium Shallot, finely minced (or 1/2 small red onion)
  • 1/2 cup Fresh Parsley, chopped
  • 1/4 cup Fresh Mint, chopped
  • 1/2 cup Feta Cheese, crumbled (optional, for garnish)
  • 1/2 cup Cucumber, diced (English or Persian)

Instructions:

  1. Preheat oven to 400°F (200°C). Toss the chopped red pepper and whole cherry tomatoes with 2 tablespoons of olive oil, salt, and pepper directly on the baking tray.
  2. Roast for 20–25 minutes, or until the peppers are slightly tender and the tomatoes are softened and beginning to burst. Set the roasted vegetables aside.
  3. Place the dry lentils in a fine-mesh sieve and rinse under cold water until the water runs clear.
  4. Combine the rinsed lentils, vegetable stock, bay leaf, smashed garlic cloves, and 1/2 tsp salt in a medium saucepan. Bring to a boil, then immediately reduce heat to a gentle simmer.
  5. Cook uncovered for 20–25 minutes. Begin testing for doneness at the 20-minute mark; the lentils should be tender but still have a slight bite (al dente).
  6. When cooked, immediately remove the bay leaf and garlic. Drain the lentils thoroughly using the sieve. Place the warm, drained lentils into a large mixing bowl.
  7. Whisk the Vinaigrette: In a small bowl or jar, combine the 1/3 cup olive oil, red wine vinegar, lemon juice, Dijon mustard, and honey/syrup (if using). Season generously with salt and pepper. Whisk vigorously until the mixture is emulsified.
  8. Pour about two-thirds of the vinaigrette over the warm lentils and toss gently. Let stand for 5–10 minutes to allow maximum flavour absorption.
  9. Add the roasted vegetables, minced shallot, diced cucumber, parsley, and mint to the lentil bowl. Toss gently to combine all textures.
  10. Taste the salad. Add the remaining vinaigrette if needed for brightness, or adjust seasoning (salt, pepper, a final squeeze of lemon juice).
  11. For best flavour integration, cover and chill the salad for at least 30 minutes before serving. Garnish with crumbled feta just before serving.