Grilled Peppers and Lentil Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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You can substitute 1 1/4 teaspoons ground fennel seeds if fennel pollen is unavailable. 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 cilantro leaves |
1/3 cup fresh lime juice |
1/4 cup chopped pitted kalamata olives |
3 tablespoons extra-virgin olive oil |
1 teaspoon fennel pollen |
Directions:
1. Preheat grill to high heat.
2. Lightly coat bell pepper pieces with cooking spray. Place bell pepper pieces, skin side 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.
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