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Lentil Salad with Roasted Red Peppers and Shallots

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Serves 6 | 
A yummy side that'll accompany many dishes.


4 shallots, peeled and halved
3 red peppers
1 cup lentils
1 1/2 tablespoons lemon juice
1/4 cup olive oil, more for roasting
1/3 cup grated Parmesan cheese
1/4 cup capers
Salt, to taste
Ground black pepper, to taste


  1. Preheat oven to 400° F.
  2. Place red peppers and shallots in a mixing bowl, drizzle olive oil over top. Spread red peppers and shallots on a baking sheet. Place in the oven and roast for about 20 minutes, until browned. Remove from the oven, let cool and chop. Set aside
  3. In saucepan, add 3 cups water with 1 cup lentils. Bring to a boil, then reduce heat to low and simmer with lid tilted about 15-20 minutes, until lentils are tender.
  4. Drain water and pour lentils into a large mixing bowl. Add shallots, red peppers, lemon juice, olive oil, Parmesan cheese and capers. Season with salt and pepper.
Main Ingredient: Lentils, Red Pepper, Shallots
Cooking Method: Roast, Boil
Course: Salad

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