Author Notes
I eat quite a lot of lentils, and inspired by Nicole Franzen's lemon thyme lentils, I decided to make a salad of lentils with roasted red and yellow peppers. 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 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.
—drbabs
Test Kitchen 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 —The Editors
Ingredients
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2 cups
cooked lentils, room temperature
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juice and zest of one lemon
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juice and zest of 1/2 lime
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3
red bell peppers, roasted, peeled, and finely diced
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1
small sweet onion, shallot, or a couple of scallions, finely chopped
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1
clove garlic, finely minced (optional)
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1 teaspoon
smoked paprika
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1/2 cup
finely chopped herbs of your choice (I used parsley, basil and oregano from my garden.)
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1-2
glugs, good olive oil, or to taste
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salt and fresh ground pepper to taste
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1 dash
red pepper flakes (or more as needed for heat)
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(optional) crumbled feta or goat cheese, to taste
Directions
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Stir lemon and lime juice and zest into cooked lentils. Add roasted red pepper, onion and garlic, 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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