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Name: Lentil and Roasted Pepper Salad
Total time: 75 min
Yield: 4 servings
Ingredients: 250 g dried green lentils, rinsed and picked over; 1000 ml cold water; 5 g fine salt, for cooking lentils; 3 red bell peppers, halved and deseeded; 15 ml olive oil, for roasting peppers; 2 g fine salt, for roasting peppers; 1 g black pepper, for roasting peppers; 1 small red onion, about 90 g, finely diced; 20 g fresh flat-leaf parsley, leaves and tender stems roughly chopped; 60 ml extra-virgin olive oil; 30 ml fresh lemon juice, from about 1 large lemon; 5 ml red wine vinegar; 1 tsp ground cumin; 1 tsp Dijon mustard; 1 garlic clove, minced; 4 g fine salt; 1 g black pepper

Lentil and Roasted Pepper Salad

Warm green lentils tossed with blistered peppers, red onion, and a cumin-lemon dressing.

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Created with AI · Nutrition is estimated · Not kitchen-tested

Lentil and Roasted Pepper Salad

Warm green lentils tossed with blistered peppers, red onion, and a cumin-lemon dressing.

Loading recipe…

Created with AI · Nutrition is estimated · Not kitchen-tested

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Nutrition

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