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Thyme Roasted Peppers and Puy Lentil Salad
Source: dLife

Oven roasted peppers mixed with lentils and balsamic dressing.

Prep Time: 20 minutes
Cook Time: 60 minutes
Difficulty: Easy

Nutrition Facts

Makes 4 servings
Amount Per Serving
Calories 296.3
Total Carbs 42.9 g
Dietary Fiber 10.5 g
Sugars 5.9 g
Total Fat 8.6 g
Saturated Fat 1.0 g
Unsaturated Fat 0.7 g
Potassium 647.4 mg
Protein 13.6 g
Sodium 19.1 mg
Dietary Exchanges
1 1/2 Fat , 1 1/2 Vegetables , 2 1/2 Starch , 1/2 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 each  medium red bell peppers
1 each  medium yellow bell peppers
2 each  red onion
3 each  medium garlic cloves
2 tsp  fresh thyme
2 tbsp  olive oil
1 1/4 cup  green lentils, dried
2 tbsp  balsamic vinegar
0 1/4 cup  chopped parsley
1 pinch  salt and pepper
  1. Preheat the oven to 400 degrees F.
  2. Toss the peppers, onions, garlic, thyme, and oil together in a large roasting pan and roast for 35 to 40 minutes.
  3. Meanwhile, cook the Puy lentils in a large pan of lightly salted boiling water for 20 to 25 minutes, until tender.
  4. Reserve 2 tablespoons of the cooking water, then drain and let cool.
  5. Remove the garlic cloves from their papery skins and mash with the balsamic vinegar and reserved cooking water.
  6. Stir the lentils with the parsley. Season to taste. Pile the roasted veggies on top to serve.

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