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Lentil & Sweet Pepper Salad

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Recipe

 

Yield

4 servings

Prep

15 min

Cook

25 min

Ready

40 min
Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Very low in sodium, Low Sodium

Ingredients

Amount Measure Ingredient Features
1 each sweet red bell peppers
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1 each sweet yellow bell peppers
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1 each orange bell pepper
*
1 ¼ cups lentils, green
washed
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3 cups water
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1 small onions
peeled
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1 each garlic cloves
peeled
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1 small red chili peppers
seeded and finely chopped
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1 small red onion
thinly sliced
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½ cup apricots
dried, thinly sliced
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1 x salt
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1 x black pepper
freshly ground
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Dressing
¼ cup olive oil, extra-virgin
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1 each lemon
juiced
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2 each garlic cloves
crushed
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1 tablespoon coriander
chopped fresh
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1 tablespoon parsley leaves
chopped fresh
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2 teaspoons cumin
ground
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1 x salt
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1 x black pepper
freshly ground
* Camera

Ingredients

Amount Measure Ingredient Features
1 each sweet red bell peppers
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1 each sweet yellow bell peppers
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1 each orange bell pepper
*
296 ml lentils, green
washed
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7.1E+2 ml water
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1 small onions
peeled
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1 each garlic cloves
peeled
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1 small red chili peppers
seeded and finely chopped
* Camera
1 small red onion
thinly sliced
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118 ml apricots
dried, thinly sliced
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1 x salt
* Camera
1 x black pepper
freshly ground
* Camera
Dressing
59 ml olive oil, extra-virgin
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1 each lemon
juiced
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2 each garlic cloves
crushed
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15 ml coriander
chopped fresh
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15 ml parsley leaves
chopped fresh
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1E+1 ml cumin
ground
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1 x salt
* Camera
1 x black pepper
freshly ground
* Camera

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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 469g (16.5 oz)
Amount per Serving
Calories 41233% 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?
 

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