Lentil-red pepper salad
Discover the delightful blend of flavors in this lentil-red pepper salad. A perfect harmony of savory lentils and sweet roasted red peppers. Refreshing and satisfying!
Ingredients:
- 2 cups cooked lentils, room temperature
- juice and zest of one lemon
- juice and zest of 1/2 lime
- 3 red bell peppers, roasted, peeled, and finely diced
- 1 small sweet onion, shallot, or a couple of scallions, finely chopped
- 1 clove garlic, finely minced (optional)
- 1 teaspoon smoked paprika
- 1/2 cup finely chopped herbs of your choice (I used parsley, basil and oregano from my garden.)
- 1-2 glugs, good olive oil, or to taste
- salt and fresh ground pepper to taste
- 1 dash red pepper flakes (or more as needed for heat)
- (optional) crumbled feta or goat cheese, to taste
Instructions:
- Mix lemon and lime juice and grated outer skin into prepared lentils. Incorporate grilled red pepper, onion, and garlic, along with paprika. Carefully stir the mixture to avoid crushing the lentils. Slowly drizzle olive oil until the desired combination of citrus and olive oil is achieved. Season with salt, pepper, and optional red pepper flakes and cheese as desired.
- Present with arugula or a variety of salad greens.
Summary:
- Calories: 676 kcal
- Fat: 4 g
- Protein: 43 g
- Carbs: 132 g
- Potassium: 2738 mg
- Magnesium: 230 mg