Lentils with Red Peppers & Shallots

Name: Lentils with Red Peppers & Shallots
Yield: Makes 4 Servings
Ingredients: fresh flat-leaf parsley, 3 Tbsp chopped; sherry vinegar, 3 Tbsp, plus more if needed; small green or brown lentils, 1 cup(7 oz/220 g); extra-virgin olive oil, 2 Tbsp; shallots, 4–6, thinly sliced; roasted red bell peppers, ½ cup(3 oz/90 g), jarred or homemade, drained and cut into strips; sea salt, ½ tsp

Preparation info

Makes
4
Servings

Difficulty
Easy

Appears in

Healthy in a Hurry

By Karen Ansel and Charity Ferreira

Published 2012

About

This tiny, quick-cooking member of the legume family has a nutty, peppery flavor and a firm texture that holds up well to marinating. Pair this side dish with a simple main course, like panfried turkey sausages, rotisserie chicken, or poached salmon.

Ingredients

small green or brown lentils, 1 cup(7 oz/220 g)

Side dish
Gluten-free
Vegan

Method

Pick over lentils for stones or grit. Rinse in a colander and drain thoroughly.
Bring a pot of water to a boil over high heat. Add lentils, reduce heat to low, and simmer until lentils are tender to the bite, 18–25 minutes.
While lentils are cooking, heat 1 tablespoon<