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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|
- 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|
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