This hearty Lentil and Sweet Pepper Salad is a perfect balance of earthy, smoky, and fresh flavors. The green lentils hold their shape beautifully while soaking up a bright dressing of lemon juice, olive oil, garlic, and warm cumin. Charred red, yellow, and orange bell peppers add a delightful smokiness and sweet crunch, complemented by the tartness of dried apricots and the freshness of chopped coriander and parsley. It’s a nutritious, plant-based dish that is as satisfying for a summer picnic as it is for a cozy weeknight dinner. Serve it chilled or at room temperature for the best texture.
Lentil And Sweet Pepper Salad
Description
This hearty Lentil and Sweet Pepper Salad is a perfect balance of earthy, smoky, and fresh flavors. The green lentils hold their shape beautifully while soaking up a bright dressing of lemon juice, olive oil, garlic, and warm cumin. Charred red, yellow, and orange bell peppers add a delightful smokiness and sweet crunch, complemented by the tartness of dried apricots and the freshness of chopped coriander and parsley. It's a nutritious, plant-based dish that is as satisfying for a summer picnic as it is for a cozy weeknight dinner. Serve it chilled or at room temperature for the best texture.Directions
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Preheat the broiler.
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Place the red, yellow, and orange bell peppers on a baking sheet. Broil until charred and blistered on all sides, turning occasionally.
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Transfer the hot peppers to a plastic bag or cover them with a bowl to steam for 10 minutes. This loosens the skins.
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While peppers cool, rinse the green lentils thoroughly. In a saucepan, combine lentils, 3 cups of water, the peeled onion, and the peeled garlic clove.
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Bring the lentil mixture to a boil, then reduce heat to low. Simmer uncovered for 20 to 25 minutes, or until lentils are tender but still slightly firm.
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Drain the lentils well. Discard the cooked onion and garlic cloves. Transfer lentils to a large mixing bowl.
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In a small bowl, whisk together the olive oil, lemon juice, 2 crushed garlic cloves, coriander, parsley, and cumin. Season with salt and pepper.
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Pour the dressing over the warm lentils and toss to coat. Set aside to cool completely.
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Peel the charred skin off the bell peppers, remove seeds and stems, and slice the flesh thinly. Reserve any juices released from the peppers.
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Pour the reserved pepper juices into the lentil bowl.
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Add the sliced peppers, finely chopped red onion, sliced dried apricots, and chopped red chili pepper to the lentils.
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Toss everything together until well combined. Adjust seasoning with additional salt and pepper if needed.
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Serve immediately or chill before serving.
Nutrition Facts
Servings 3 cups
- Amount Per Serving
- Calories 185.4kcal
- % Daily Value *
- Total Fat 1.4g3%
- Saturated Fat 0.2g1%
- Cholesterol 0.0mg0%
- Sodium 10.8mg1%
- Total Carbohydrate 39.1g14%
- Dietary Fiber 14.7g59%
- Sugars 6.6g
- Protein 11.4g23%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
