Recipe courtesy of Sohui Kim

Lentil and Piquillo Pepper Salad

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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!
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  • Level: Easy
  • Total: 50 min
  • Active: 30 min
  • Yield: 8 servings
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Ingredients

Directions

  1. 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.
  2. 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.)
  3. 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.
  4. 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.

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