Green Lentil Salad With Red Peppers And Shallots
This lentil salad is a delightful mix of earthy lentils, sweet roasted red peppers, and tangy sherry vinegar, all tossed together with caramelized shallots for a burst of flavor. It's a versatile dish that can be enjoyed warm or at room temperature, making it a perfect addition to your meal rotation.
— Constant Cookbook
Ingredients
- 1 cup small green or brown lentils
- 3 Tbs. extra-virgin olive oil
- 1 1/2 cups thinly sliced shallots
- 1/2 cup roasted red pepper strips
- 3 1/2 Tbs. sherry vinegar
- 3 Tbs. coarsely chopped fresh flat-leaf parsley
- 1/2 tsp. salt
Instructions
- Pick over the lentils to remove misshapen ones, then rinse and drain. Bring a saucepan of water to a boil over high heat. Add the lentils, reduce the heat and simmer until the lentils are tender to the bite, 18 to 25 minutes.
- Meanwhile, in a large nonstick fry pan over medium-high heat, warm 2 Tbs. of the olive oil. Add the shallots and cook until softened, 2 to 3 minutes. Reduce the heat and cook, stirring frequently, until the shallots are browned, 5 to 8 minutes more. Set aside.
- Drain the lentils and put in a bowl. Stir in the bell pepper strips, vinegar, parsley, salt, shallots and the remaining 1 Tbs. olive oil.
- Serve the salad warm or at room temperature, stirring well before serving. Serves 4.
- Adapted from Williams-Sonoma <i>Eat Well,</i> by Charity Ferreira (Oxmoor House, 2008).
Yield
Serves 4.
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