Recipe courtesy of Sohui Kim
Recipe courtesy of Sohui Kim
Watch how to make this recipe.
Lentil and Piquillo Pepper Salad
Getting reviews...
- Level: Easy
- Total: 50 min
- Active: 30 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- Calories
- 376
- Total Fat
- 5 g
- Saturated Fat
- 1 g
- Carbohydrates
- 64 g
- Dietary Fiber
- 10 g
- Sugar
- 11 g
- Protein
- 21 g
- Cholesterol
- 0 mg
- Sodium
- 153 mg
Humble lentils get lavish treatment with vinegar-soaked cherries, roasted peppers, and a tangy dressing that uses the cherry-infused vinegar. It works as a wholesome, gorgeous side or a vegetarian main—and it tastes even better after marinating in the fridge for a few days!
- Level: Easy
- Total: 50 min
- Active: 30 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- Calories
- 376
- Total Fat
- 5 g
- Saturated Fat
- 1 g
- Carbohydrates
- 64 g
- Dietary Fiber
- 10 g
- Sugar
- 11 g
- Protein
- 21 g
- Cholesterol
- 0 mg
- Sodium
- 153 mg
Ingredients
Directions
- Rinse and pick through the lentils to remove stones and other detritus. Add to a large pot and cover with water; add salt and bay leaf. Bring to a simmer over medium-high heat; then cook uncovered until lentils are tender but still firm, not mushy, about 20 minutes. Meanwhile, toss the cherries with the vinegar in a small mixing bowl. Set aside to soak.
- Drain cooked lentils and transfer to a large bowl; discard the bay leaf. Peel shallot and cut it in half lengthwise. Lay the halves flat on a cutting board; finely slice the halves lengthwise, stopping at the root so the shallot stays intact. Then slice crosswise to mince. Add minced shallot to the lentils, along with ¾ of the macerated cherries, reserving the vinegar. (Add remaining cherries to taste.)
- Slice open the piquillo peppers so they lie flat. Scrape and discard the seeds. Stack peppers and chop into a small dice. Add to the lentils, along with the mustard, a pinch of salt, and 3 tablespoons olive oil. Toss to combine, then adjust to taste with more cherry vinegar, the remaining oil, and salt as needed. Optional: Let rest 30 minutes before serving so the flavors can meld.
- Just before serving, finely chop the chives into ¼-inch pieces. Toss into the lentils and serve warm or at room temperature.
Cook’s Note
Store Lentil Salad in an airtight container, refrigerated, for up to a week.
