Lentil & Sweet Pepper Salad
Submitted by poolguy00
Colorful lentil salad with charred red, yellow, and orange bell peppers, dried apricots, and cumin-coriander dressing. Broiled peppers add smoky depth to tender green lentils.
YIELD
4 servingsPREP
COOK
30 minREADY
This stunning salad starts with bell peppers in three jewel tones that get broiled until blistered and charred, then steamed in their own heat to make peeling easy.
Green lentils simmer with a whole onion and garlic clove for subtle background flavor, staying tender but slightly crunchy for the best texture.
A bold lemon-cumin dressing with fresh coriander and parsley gets tossed with the warm lentils so they absorb all that bright, earthy flavor.
Peeled and sliced peppers, red chili for heat, sliced red onion, and chewy dried apricots join the party for a salad that’s as gorgeous as it is satisfying.
Pro Tips
- Don’t overcook the lentils, they should have a slight bite to contrast with the soft peppers
- Catch all the pepper juices when peeling and add them to the lentils for extra flavor
- Make this ahead and let it sit at room temperature for an hour before serving for the best flavor
Ingredients
Directions
Heat the broiler.
Broil the peppers until charred and blistered on all sides.
Tie in a plastic bag or place in a covered dish and let cool to loosen skins.
Put the lentils, water, onion, and garlic into a 2-quart saucepan.
Bring to a boil, lower the heat, and simmer, uncovered, for 20 to 25 minutes, or until the lentils are tender but still a little crunchy.
Drain and place in a large bowl.
Meanwhile, make the dressing.
Blend the oil, lemon juice, garlic, coriander, parsley, and cumin, and season with salt and pepper.
Drain the lentils, discard the onion and garlic, and place the lentils in a large bowl.
Stir in the dressing and set aside.
Peel and seed the bell peppers over a bowl to catch any juices, slice the flesh thinly, and reserve.
Pour any juices into the lentils and leave to cool completely.
Stir the bell peppers, chili peppers, onion, apricot slices, and salt and pepper to taste into the lentils and serve at once.
Serves 4 to 6
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