Lentil & Sweet Pepper Salad
Yield
4 servingsPrep
Cook
30 minReady
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
sweet red bell peppers
|
|
| 1 | each |
sweet yellow bell peppers
|
|
| 1 | each |
orange bell pepper
|
* |
| 1 ¼ | cups |
lentils, green
washed |
|
| 3 | cups |
water
|
|
| 1 | small |
onions
peeled |
|
| 1 | each |
garlic cloves
peeled |
|
| 1 | small |
red chili peppers
seeded & finely chopped |
*
|
| 1 | small |
red onion
thinly sliced |
|
| ½ | cup |
apricots
dried, thinly sliced |
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
freshly ground |
*
|
| Dressing | |||
| ¼ | cup |
olive oil, extra-virgin
|
|
| 1 | each |
lemon
juiced |
|
| 2 | each |
garlic cloves
crushed |
|
| 1 | tablespoon |
coriander
chopped, fresh |
|
| 1 | tablespoon |
parsley leaves
chopped, fresh |
|
| 2 | teaspoons |
cumin
ground |
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
freshly ground |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
sweet red bell peppers
|
|
| 1 | each |
sweet yellow bell peppers
|
|
| 1 | each |
orange bell pepper
|
* |
| 296 | ml |
lentils, green
washed |
|
| 7.1E+2 | ml |
water
|
|
| 1 | small |
onions
peeled |
|
| 1 | each |
garlic cloves
peeled |
|
| 1 | small |
red chili peppers
seeded & finely chopped |
*
|
| 1 | small |
red onion
thinly sliced |
|
| 118 | ml |
apricots
dried, thinly sliced |
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
freshly ground |
*
|
| Dressing | |||
| 59 | ml |
olive oil, extra-virgin
|
|
| 1 | each |
lemon
juiced |
|
| 2 | each |
garlic cloves
crushed |
|
| 15 | ml |
coriander
chopped, fresh |
|
| 15 | ml |
parsley leaves
chopped, fresh |
|
| 1E+1 | ml |
cumin
ground |
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
freshly ground |
*
|
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
