Grilled Peppers and Lentil Salad

  • Yield 6 servings

A colorful lentil salad accented with grilled peppers, fresh tomato, and cilantro.

Grilled-Peppers-And-Lentil-Salad-Spry.jpg

Ingredients

1 red bell pepper, quartered and seeded
1 green bell pepper, quartered and seeded
1 yellow bell pepper, quartered and seeded
Cooking spray
1 1/8 teaspoons salt, divided
1/2 teaspoon freshly ground black pepper, divided
1 1/2 cups dried lentils (about 3/4 pound)
1 small onion, peeled and halved
1 bay leaf
2/3 cup chopped plum tomato
1/2 cup chopped green onions
1/3 cup fresh cilantro leaves
1/3 cup fresh lime juice
1/4 cup chopped pitted kalamata olives
3 tablespoons extra-virgin olive oil
1 1/4 teaspoons ground fennel seeds

Instructions

  1.  Preheat grill to high heat.
  2.  Lightly coat bell pepper pieces with cooking spray. Place bell pepper pieces, skin sides down, on grill rack; grill 12 minutes or until skins are blackened. Place bell pepper pieces in a zip-top plastic bag;  seal. Let stand 15 minutes; peel and chop bell peppers. Discard skins. Sprinkle with 1⁄2 teaspoon salt and 1⁄4 teaspoon freshly ground black pepper. Place bell peppers in a large bowl.
  3. Rinse and drain lentils; place in a large saucepan. Cover with water to 3 inches above lentils; add onion and bay leaf to pan. Bring to a boil. Cover, reduce heat, and simmer 20 minutes or until lentils are just tender. Drain lentils. Discard onion halves and bay leaf. Add lentils to bell peppers. Add remaining 5⁄8 teaspoon salt, remaining 1⁄4 teaspoon black pepper, tomato, and remaining ingredients to lentil mixture; stir well.

Recipe reprinted with permission from Cooking Light Way to Cook Grilling: The Complete Visual Guide to Healthy Grilling by Cooking Light (Oxmoor House).

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