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Photo: John Autry; Styling: Mindi Shapiro Photo by: Photo: John Autry; Styling: Mindi Shapiro

Grilled Peppers and Lentil Salad

You can substitute 1 1/4 teaspoons ground fennel seeds if fennel pollen is unavailable.

Cooking Light AUGUST 2010

  • Yield: 6 servings (serving size: 1 1/3 cups)
  • Total:45 Minutes

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

Preparation

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.

Nutritional Information

Amount per serving
  • Calories: 287
  • Fat: 8.8g
  • Saturated fat: 1.1g
  • Monounsaturated fat: 5g
  • Polyunsaturated fat: 1.1g
  • Protein: 15.7g
  • Carbohydrate: 41g
  • Fiber: 8.4g
  • Cholesterol: 0.0mg
  • Iron: 5mg
  • Sodium: 596mg
  • Calcium: 22mg
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Grilled Peppers and Lentil Salad recipe

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