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Lentil & Sweet Pepper Salad

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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 servings

PREP

COOK

30 min

READY

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

1 1
1 1
1 1
EACH EACH ORANGE BELL PEPPER *
1 ¼ 296
CUPS ML GREEN LENTIL
washed
3 710
CUPS ML WATER
1 1
SMALL SMALL ONION
peeled
1 1
CLOVES EACH GARLIC
peeled
1 1
SMALL SMALL RED CHILI PEPPER
seeded & finely chopped *
1 1
SMALL SMALL RED ONION
thinly sliced
½ 118
CUP ML APRICOT
dried, thinly sliced
1
X SALT
to taste *
1
X BLACK PEPPER
freshly ground, to taste *
Dressing
¼ 59
1 1
EACH LEMON
juiced
2 2
CLOVES EACH GARLIC
crushed
1 15
TABLESPOON ML CORIANDER
chopped, fresh
1 15
TABLESPOON ML PARSLEY LEAVES
chopped, fresh
2 10
TEASPOONS ML CUMIN
ground
1
X SALT
to taste *
1
X BLACK PEPPER
freshly ground, to taste *

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

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 469g (16.5 oz)
Amount per Serving
Calories 412 33% from fat
 % Daily Value *
Total Fat 15g 23%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 24mg 1%
Total Carbohydrate 18g 18%
Dietary Fiber 21g 86%
Sugars g
Protein 36g
Vitamin A 30% Vitamin C 237%
Calcium 10% Iron 35%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Very low in sodium, Low Sodium
 
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