Grilled Peppers and Lentil Salad

Name: Grilled Peppers and Lentil Salad
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 1 bay leaf; 1 teaspoons freshly ground black pepper, divided; 79 milliliters cilantro leaves; 340 grams 1/2 cups dried lentils (about; 1 teaspoon fennel pollen; 1 green bell pepper, quartered and seeded; 118 milliliters chopped green onions; 59 milliliters chopped pitted kalamata olives; 79 milliliters fresh lime juice; 3 Tbsps extra-virgin olive oil; 1 small onion, peeled and halved; 158 milliliters chopped plum tomato; 1 red bell pepper, quartered and seeded; 1 teaspoons salt, divided; 1 yellow bell pepper, quartered and seeded

Grilled Peppers and Lentil Salad is a gluten free and vegan side dish. This recipe covers 25% of your daily requirements of vitamins and minerals. This recipe serves 6. One serving contains 304 calories, 16g of protein, and 9g of fat. It will be a hit at your The Fourth Of July event. Head to the store and pick up bell pepper, kalamatan olives, olive oil, and a few other things to make it today. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Preheat grill to high heat.

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Grill

Lightly coat bell pepper pieces with cooking spray.

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Cooking Spray

Bell Pepper

Place bell pepper pieces, skin side down, on grill rack; grill 12 minutes or until skins are blackened.

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Bell Pepper

Equipment you will use

Grill

Place bell pepper pieces in a zip-top plastic bag; seal.

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Bell Pepper

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Ziploc Bags

Let stand 15 minutes; peel and chop bell peppers. Discard skins.

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Bell Pepper

Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper.

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Ground Black Pepper

Salt

Place bell peppers in a large bowl.

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Bell Pepper

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Bowl

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.

Ingredients you will need

Bay Leaves