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Grilled Peppers and Lentil Salad

Photo: John Autry; Styling: Mindi Shapiro
Total time 45 mins
Yield 6 servings (serving size: 1 1/3 cups)
You can substitute 1 1/4 teaspoons ground fennel seeds if fennel pollen is unavailable.

Ingredients

  • 1 red bell pepper, quartered and seeded
  • 1 green bell pepper, quartered and seeded
  • 1 yellow bell pepper, quartered and seeded
  • Cooking spray
  • 1 1/8 teaspoons salt, divided
  • 1/2 teaspoon freshly ground black pepper, divided
  • 1 1/2 cups dried lentils (about 3/4 pound)
  • 1 small onion, peeled and halved
  • 1 bay leaf
  • 2/3 cup chopped plum tomato
  • 1/2 cup chopped green onions
  • 1/3 cup cilantro leaves
  • 1/3 cup fresh lime juice
  • 1/4 cup chopped pitted kalamata olives
  • 3 tablespoons extra-virgin olive oil
  • 1 teaspoon fennel pollen

Nutrition Information

  • calories 287
  • fat 8.8 g
  • satfat 1.1 g
  • monofat 5 g
  • polyfat 1.1 g
  • protein 15.7 g
  • carbohydrate 41 g
  • fiber 8.4 g
  • cholesterol 0.0 mg
  • iron 5 mg
  • sodium 596 mg
  • calcium 22 mg

How to Make It

  1. Preheat grill to high heat.

  2. Lightly coat bell pepper pieces with cooking spray. Place bell pepper pieces, skin side down, on grill rack; grill 12 minutes or until skins are blackened. Place bell pepper pieces in a zip-top plastic bag; seal. Let stand 15 minutes; peel and chop bell peppers. Discard skins. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Place bell peppers in a large bowl.

  3. Rinse and drain lentils; place in a large saucepan. Cover with water to 3 inches above lentils; add onion and bay leaf to pan. Bring to a boil. Cover, reduce heat, and simmer 20 minutes or until lentils are just tender. Drain lentils. Discard onion halves and bay leaf. Add lentils to bell peppers. Add remaining 5/8 teaspoon salt, remaining 1/4 teaspoon black pepper, tomato, and remaining ingredients to lentil mixture; stir well.