Lentil And Sweet Pepper Salad

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Servings: 4 Difficulty: Advanced
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Roasted bell peppers and earthy lentils tossed in a zesty cumin dressing
Lentil and Sweet Pepper Salad recipe image

This vibrant salad combines the earthy depth of cooked green lentils with the sweet, smoky flavor of broiled bell peppers. The dish is brightened by a sharp, aromatic dressing made from lemon juice, olive oil, fresh coriander, parsley, and warm ground cumin. Dried apricots add a pleasant chewiness and natural sweetness that balances the savory lentils and mild heat from red chili. It’s a hearty, protein-packed meal that holds up well at room temperature, making it perfect for picnics, potlucks, or a light lunch. The textures are varied and satisfying, with tender lentils, crisp-tender peppers, and soft apricots.

Lentil and Sweet Pepper Salad recipe image
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Lentil And Sweet Pepper Salad

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 4 Calories: 185.4

Description

This vibrant salad combines the earthy depth of cooked green lentils with the sweet, smoky flavor of broiled bell peppers. The dish is brightened by a sharp, aromatic dressing made from lemon juice, olive oil, fresh coriander, parsley, and warm ground cumin. Dried apricots add a pleasant chewiness and natural sweetness that balances the savory lentils and mild heat from red chili. It&# 226;ÂÂs a hearty, protein-packed meal that holds up well at room temperature, making it perfect for picnics, potlucks, or a light lunch. The textures are varied and satisfying, with tender lentils, crisp-tender peppers, and soft apricots.

Ingredients

Directions

  1. Preheat the broiler. Place the red, yellow, and orange bell peppers on a broiler pan.
  2. Broil the peppers, turning occasionally, until the skins are charred and blistered on all sides.
  3. Transfer the hot peppers to a plastic bag or covered dish. Let sit for 10-15 minutes to steam and loosen skins.
  4. Meanwhile, combine lentils, water, peeled onion, and peeled garlic clove in a 2-quart saucepan.
  5. Bring the mixture to a boil over high heat.
  6. Reduce heat to low, cover, and simmer for 20-25 minutes until lentils are tender but still slightly crunchy.
  7. Drain the lentils well, discarding the cooked onion and garlic, and transfer to a large bowl.
  8. While lentils cook, prepare the dressing by blending 1/4 cup extra-virgin olive oil, juice of 1 lemon, 2 crushed garlic cloves, 1 tbsp chopped fresh coriander, 1 tbsp chopped fresh parsley, 2 tsp ground cumin, salt, and pepper.
  9. Peel the roasted peppers, remove seeds, and slice the flesh thinly over a bowl to catch juices.
  10. Pour the reserved pepper juices into the lentils.
  11. Stir the dressing into the warm lentils and allow to cool completely.
  12. Once cool, fold in the sliced peppers, 1 small seeded and finely chopped red onion, 1/2 cup thinly sliced dried apricots, and the small red chili pepper.
  13. Season with additional salt and pepper to taste and serve.

Nutrition Facts

Servings 4

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.

Keywords: lentil, salad, pepper, vegan, vegetarian, healthy, lunch, side dish, roasted, apricot, cumin, lemon, herb, parsley, coriander, chili, onion, garlic, olive oil, meal prep
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