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Lentil Salad with Roasted Red Peppers and Shallots
Serves 6 |
A yummy side that'll accompany many dishes.
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Ingredients:
| 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 |
Directions:
- Preheat oven to 400° F.
- 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
- 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.
- 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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