Recipe

Lentil-Red Pepper Salad

Community Pick!

Photo by drbabs

This recipe was entered in the contest for Your Best Red Pepper Recipe

This recipe was entered in the contest for Your Best Picnic Dish
A&M's Testing Notes:
Drbabs's salad would be the perfect make-ahead lunch (with or without onions). The different textures are nicely matched and you can balance the flavors to your liking. – Stephanie
Chef
drbabs's Notes: I've been eating quite a lot of lentils lately, and inspired by Nicole Franzen's lemon thyme lentils, I decided to make a salad of lentils with roasted red peppers. (I had yellow peppers...
I've been eating quite a lot of lentils lately, and inspired by Nicole Franzen's lemon thyme lentils, I decided to make a salad of lentils with roasted red peppers. (I had yellow peppers and added them as well.) This is a great lunch, and can be adapted to your taste. I like things lemony so I added quite a bit of citrus--you can reduce it. I love onion and garlic in the salad, but don't add them when I am taking the salad to work for lunch. I keep the olive oil on the light side--you may choose to add more. While the lentils are the main event in this salad, the peppers add balance and sweetness, and roasting them is super-easy.

This is a great picnic salad because it keeps really well, no matter the weather.
- drbabs

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1/2 cup finely chopped herbs of your choice (I used parsley, basil and oregano from my garden.) Ask the
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1 dash red pepper flakes (or more as needed for heat) Ask the
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(optional) crumbled feta or goat cheese, to taste Ask the
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Stir lemon and lime juice and zest into cooked lentils. Add roasted red pepper, onion and garlic if using, and paprika. Stir gently, being careful not to break up lentils. Add olive oil a glug at a time till the balance between citrus and olive oil is to your liking. Salt, pepper, and add red pepper flakes and cheese, if using, to taste.
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Serve with arugula or other salad greens.
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